Best 2 Low Fat Mexican Hot Chocolate Recipes

Indulge in the rich flavors of Mexican hot chocolate with our collection of low-fat recipes. These delightful variations offer a healthier take on the classic beverage, featuring reduced-fat milk, dark chocolate, and natural sweeteners. From the traditional Abuelita style to a decadent vegan option, each recipe promises a unique taste experience. Discover the perfect balance of sweetness, spice, and warmth in our selection of low-fat Mexican hot chocolate recipes.

Here are our top 2 tried and tested recipes!

KETO MEXICAN HOT CHOCOLATE FAT BOMBS

Keto Mexican Hot Chocolate Fat Bombs image

Craving chocolate but don't want all the added sugars that come with it? Then this keto mexican hot chocolate fat bomb recipe is perfect for you!

Provided by Annie Lampella

Categories Dessert

Yield 12

Number Of Ingredients 11

Ingredients

8 ounces cream cheese, softened
8 tablespoons butter, softened
1/4 cup confectioners Swerve or use sweetener of choice
1/3 cup 100% dark cocoa or cacao powder + 1 tablespoon for dusting
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon chili powder
pinch cayenne pepper
1/2 cup heavy whipping cream
2 teaspoons confectioners Swerve or use sweetener of choice
1/2 teaspoon vanilla

Steps:

In a medium bowl, beat together cream cheese and butter until light and fluffy.
Mix in sweetener, 1/3 cup cocoa powder, vanilla, cinnamon, chili powder and cayenne pepper.
Spread mixture into the middle of a sheet of parchment paper. Then roll into a long cylinder with parchment paper wrapped around. Freeze for 30 minutes.
To make the whipped cream, add heavy cream to a medium bowl and whip until stiff peaks form. Add sweetener and vanilla. Continue whipping until incorporated. Add whipped cream to a piping bag or you can dollop the whipped topping onto each fat bomb using a spoon.
Remove chocolate fat bomb mixture from the freezer. Remove parchment paper and cut the roll into 10-12 round pieces. Add 1 tablespoon cocoa powder to a plate or small bowl. Dip the top of each fat bomb into the cocoa powder and place fat bombs cocoa side up on a parchment lined tray.
Pipe or dollop whipped cream onto each fat bomb. Store in the refrigerator or freezer in a storage container.

Nutrition Facts : Calories 172 calories, Carbohydrate 1.3 carbs, Protein 1.4 grams of protein, Fat 18.2 grams fat

MEXICAN HOT CHOCOLATE

Mexican Hot Chocolate image

This delicious, not-too-sweet Mexican hot chocolate is richly flavored with cocoa and delicately seasoned with spices. The whole-stick cinnamon stirrers come in handy, as the old-fashioned chocolate mixture settles if not stirred before drinking. The blend of cinnamon and chocolate flavors is wonderful! -Kathy Young, Weatherford, Texas

Provided by Taste of Home

Time 10m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/4 cup baking cocoa
2 tablespoons brown sugar
1 cup boiling water
1/4 teaspoon ground cinnamon
Dash ground cloves or nutmeg
3 cups whole milk
1 teaspoon vanilla extract
Whipped cream
Whole cinnamon sticks

Steps:

In a small saucepan, mix cocoa and sugar; stir in water. Bring to a boil. Reduce heat; cook 2 minutes, stirring constantly. , Add cinnamon and cloves; stir in milk. Simmer 5 minutes (do not boil). Whisk in vanilla. Pour hot chocolate into mugs; top with whipped cream. Use cinnamon sticks for stirrers.

Nutrition Facts : Calories 156 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 92mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein.

Tips:

To make the hot chocolate ahead of time, simply combine all of the ingredients in a slow cooker and cook on low for 4-6 hours. You can also make it in a regular pot over medium heat, just be sure to stir constantly so it doesn't burn.
If you don't have any Mexican chocolate on hand, you can use a combination of unsweetened chocolate and cinnamon, cloves, and nutmeg.
For a vegan version of this hot chocolate, use almond or soy milk instead of regular milk.
Serve the hot chocolate with your favorite toppings, such as whipped cream, marshmallows, or cinnamon sticks.
To make a lower-fat version of this hot chocolate, use skim milk or almond milk instead of regular milk, and omit the whipped cream and marshmallows.

Conclusion:

This low-fat Mexican hot chocolate is a delicious and comforting drink that is perfect for a cold winter day. It is also a great way to use up leftover Mexican chocolate. With just a few simple ingredients, you can have a warm and flavorful cup of hot chocolate that is sure to please everyone. So next time you are looking for a warm and comforting drink, give this low-fat Mexican hot chocolate a try. You won't be disappointed.