Mexican Hot Chocolate

  • vegan
  • paleo
  • PREP time 10 minutes
  • COOK TIME 5 minutes
  • Servings 2
Sometimes you just need to follow nature’s culinary sinergy of ingredients. The ethnic spices in this recipe are exactly what the ancient Mayan and Atztec cultures used to create what they considered as “food of the Gods” and once you get used to it you fall in love with it.
  • vegan
  • paleo


  • 4 cups unsweetened almond milk (can substitute with any other milk)

  • 2 tbsp coconut sugar

  • 1/2 tsp ground cinnamon

  • 1/2 tsp vanilla paste (can substitute with vanilla extract)

  • 1/8 tsp chili powder

  • 1/8 tsp cayenne (optional, omit if you don’t want it too spicy)

  • 2 tbsp organic, natural cacao powder (can substitute with 70% dark chocolate and 1\2 cup bittersweet chocolate chips)


1. In a small pot over medium heat put all the ingredients but the cacao powder and the bittersweet chocolate. Mix together with a whisk.

2. Add the cacao powder and chocolate and stir until the chocolate has completely melted. The mixture should be hot but not boiling.

3. Divide the hot chocolate into two mugs and enjoy!


Took us a long time to agree and decide to publish this secret recipe. An extra boost of richness and creaminess by making the creme anglaise which makes this hot chocolate the best in the world.
A Keto version of hot chocolate that keeps the purity of the 100% cacao flavors and the full natural benefits that are hidden in this magical bean.
Hot chocolate is all about the chocolate you choose as a base to your recipe. Do it like a pro and use 100% cacao chocolate - you’re guaranteed to have the deepest flavors of chocolate in your drink without the undesirable sugar.
There is no reason not to enjoy the creamiest, richest chocolate milkshake, all without the unnecessary added sugar. Just choose pure 100% cacao chocolate and you’ll achieve the most desirable deep chocolate flavor that a true milkshake should have.