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 cacao fruit sugar (can substitute with 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 Whole Cacao Bean 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 Whole Cacao Bean 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.
Our version of Cacao Fruit cleanse with all the benefits that are packed in its freeze dried crystals. clean and smooth flavors for a daily breakfast.
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.