Spicy Mexican Hot Chocolate

Spicy Mexican Hot Chocolate

• 1¾ cups water
• ¼ cup erythritol
• Pinch pure powdered stevia
• ⅛ tsp salt (or to taste)
• 6 oz canned coconut milk
• ¼ cup unsweetened Dutched cocoa powder
• 1½ tsp ground cinnamon
• ¼ tsp Aleppo pepper (or other ground red chili pepper), to taste
• 4 oz sugar-free chocolate chips

1. In a saucepan heat the water, erythritol, stevia, and salt. Bring to a boil then remove from heat.
2. In a small bowl, whisk together the coconut milk, cocoa powder, cinnamon, and Aleppo pepper. While continuously whisking, slowly add chocolate mixture to the water mixture. Whisk until fully incorporated.
3. Add the chocolate pieces to the hot chocolate mixture. Allow to sit for one minute and then whisk until chocolate has fully melted and is fully incorporated. Makes five ½-cup servings.