It’s starting to get chilly here in NYC which makes me want to hole up in a coffee shop and sip yummy hot chocolate all-day-long!!!! I’m so happy to be back in the city to relish the last few days of fall before winter comes (apparently it’s supposed to snow here tomorrow – whatttt?!)
This delicious Mexican hot cocoa recipe was developed by my incredible chef friend Alex for my cookbook. We wanted something that was comforting, perfect for the holidays, but had a kick. AKA not your typical hot cocoa ;) She played with a ton of different spices before choosing these – and I must say it turned out PERFECT.
Serve this hot cocoa on a brisk morning before work, with brunch on the weekends, or at your next holiday party. Speaking of holiday parties…I am thinking of doing a Secret Santa party this year! It’s the BEST excuse to get girlfriends together, drink yummy concoctions, eat sugar cookies, decorate and exchange gifts! Many of you have been asking about when I’ll start sharing holiday gift guides, and I will start them next week. In the meantime, be sure to catch all of my past holiday gift guides, entertaining stories, and outfits here!
Homemade Mexican Hot Cocoa
Dairy + Refined Sugar Free
1/2 cup full fat coconut milk
3 1/2 cups unsweetened nut milk of your choice
3-4 TBSP cacao powder (depends how rich you want it!)
3 TBSP monk fruit sweetener
1/2 tsp cinammon
1/8 tsp cayenne pepper
1/8 tsp nutmeg
1/2 tsp vanilla extract
pinch of sea salt
- In a small saucepan, bring milks to a low simmer over medium heat.
- Add cacao powder, monk fruit, salt, vanilla and spices, and whisk vigorously to combine.
- Allow milk to come to a simmer.
- Pour hot chocolate into mug and top with chocolate shavings, cacao nibs, marshmallows, or cacao powder.
- Snuggle up and enjoy!