Mexican Hot Chocolate

I got a lot of sugar-free and paleo chocolate for Santa Claus Day. As I can’t eat it all, I decided to use some in my favourite Mexican hot chocolate.


  • 250 ml milk
  • 50 g dark chocolate, chopped
  • 2 Tbsp. strong espresso
  • 1/4 tsp. ground cinnamon
  • a pinch of ground nutmeg
  • sugar or sweetener to taste
  • whipped cream on top (optional)

Put all the ingredients into a pot and heat them until the chocolate melts. I don’t boil it because I don’t find it necessary. However, what I do make sure is that the chocolate should mix with the milk completely and the drink should be homogenous.

You can top it with some whipped cream if you would like it to be more of a dessert drink. Stirred with a cinnamon stick, it really creates a festive mood.


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