Low-carb Mexican hot chocolate (champurrado)

Low-carb Mexican hot chocolate (champurrado)

Traditional Mexican champurrado is a thick hot chocolate flavored with cinnamon. Our low-carb version is prepared with smooth almond milk and rich cream. Grab your favorite book, a cozy blanket, and cuddle up with this decadent treat.

Low-carb Mexican hot chocolate (champurrado)

Traditional Mexican champurrado is a thick hot chocolate flavored with cinnamon. Our low-carb version is prepared with smooth almond milk and rich cream. Grab your favorite book, a cozy blanket, and cuddle up with this decadent treat.
USMetric
2 servingservings

Ingredients

  • 1 cup 240 ml water
  • 1 1 cinnamon stickcinnamon sticks
  • 2 tbsp 2 tbsp coconut flour
  • 1 tbsp 1 tbsp cocoa powder
  • 2 tbsp 2 tbsp powdered erythritol
  • ¼ tsp ¼ tsp ground cinnamon
  • 1 cup 240 ml unsweetened almond milk
  • ¼ tsp ¼ tsp vanilla extract
  • 1 cup 240 ml heavy whipping cream
This recipe has been added to the shopping list.

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. In a small pot, boil the water with the cinnamon stick in it until the water is reduced by half and turns slightly pink. Remove the cinnamon stick.
  2. In a bowl mix the coconut flour, the cocoa, the sweetener, and the ground cinnamon.
  3. Add the almond milk and the vanilla extract to the boiling water.
  4. Incorporate the dry ingredients using a whisk or a hand mixer so that they dissolve in the liquid.
  5. Add the cream and let boil until it thickens.
  6. Serve the champurrado in your favorite mug.

Tip

Let the champurrado cook longer if you want it to be thicker and darker.

Decorate it with ground cinnamon and/or cinnamon sticks.

You might also like

DD+ MEMBERSHIP
Nutritionally reviewed meal plans designed for results
Start your free 30-day trial and unlock our low-carb and keto meal plans. All you have to focus on is cooking, eating, and enjoying healthy, delicious food.

3 comments

  1. Kim
    Is the coconut flour necessary? It was very grainy and didn’t dissolve. And is the amount of erythritol correct? It seems like a lot for only 2 servings. I used 1/4 cup and it was plenty sweet.
    Reply: #2
  2. Kristin Parker Team Diet Doctor

    Is the coconut flour necessary? It was very grainy and didn’t dissolve. And is the amount of erythritol correct? It seems like a lot for only 2 servings. I used 1/4 cup and it was plenty sweet.

    The coconut flour helps to thicken the mix. You can omit it if you're having trouble getting it to dissolve. You can also adjust the sweetener as needed.

  3. elkoncz
    What about chocolate tea (Cocao husks steeped in water) ?
    I find it's gives a good mouth feel and I'm thinking of replacing the water with the tea.

    I'm not sure how this might affect the carb count though... how might I work this out?

Leave a reply

Reply to comment #0 by