It's February and it's freezing outside, so why not warm up with a cup of yummy sugar free hot chocolate?Chocolate and cinnamon mixed with warmed milk then frothed with a molinillo. A Mexican Molinillo is the Mexican chocolate "whisk" or "stirrer". It is made of "turned" wood and it is used to froth warm drinks such as hot chocolate, Atole, and Champurrado. A normal wire whisk works too. It's great for people who are enjoying a low carb lifestyle!
Ingredients
3 Tablespoons Ghiradelli Unsweetened cocoa
1/4 teaspoon cinnamon
4 tablespoons low calorie sweetener
1 vanilla bean, split lengthwise
Instructions
Warm the milk, cocoa, cinnamon and sweetener in a saucepan. Scrape the seeds from the vanilla bean and add the seeds and bean to the milk. Stir with a molinillo or whisk until the cocoa is disolved and the mixture begins to boil. Remove from the heat and froth the chocolate with the molinillo or the whisk. Serve immediately in ample sized mugs and ENJOY!
1 comment:
Just use Unsweetened Chocolate Almond milk, add sweetener to taste and a sprinkle of cinnamon. Yummmy! Also, a touch of cayenne will give it boost!
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