The Spanish are known for chocolate, since they “discovered” it in the New World 500 years ago. As in centuries past, today the Spanish drink rich hot chocolate for breakfast, so thick that you can stand a churro in it! This incredibly rich and flavorful drink is not like the stuff you get out of a package. In fact, once you try the Spanish version of hot chocolate, you might be hooked!
To make it lighter less chocolate and zero milk was used , while still keeping it creamy and lactose free . This sweet treat also has health benefits from the dark chocolate that provide antioxidants and anti inflammatory properties. It’s also been shown to lower blood pressure and blood sugar levels. So sit and enjoy your warm cup of comfort.
The Skinny Spanish Hot Chocolate
Per 4-ounce cup:
- 122 cal
- 9 g fat (4 g sat)
- 13 g carbs
- 61 mg sodium
- 3 g fiber
- 2.3 g protein
Total time: 15 minutes
1 cup boiling water 4 ounces high quality bittersweet chocolate (70% cocoa), finely chopped 2 cups unsweetened almond milk or coconut milk mixed with 2 teaspoons cornstarch 1/4 cup unsweetened cocoa powder 1/2 teaspoon Stevia or Agave 1 two-inch orange rind
- Combine boiling water and chopped chocolate in a medium saucepan, stirring until chocolate melts.
- Add the rest of the ingredients and cook over medium-low heat, stirring with a whisk for 5 minutes or until tiny bubbles form around the edge of the pan (do not boil).
- Remove orange rind and ladle hot chocolate into six small mugs; serve immediately.
Mexican Hot Chocolate
- Heat the milk in a small saucepan and when steaming, whisk in the cocoa powder and the salt.
- Allow to come to a boil, then immediately remove from heat and whisk in chile powder and dark chocolate until smooth.
- Serve hot, garnished with vanilla ice cream or spiked with Kahlua if desired as an adult treat. For an extra touch add
- Spicy Dulce de Leche Whipped Cream
- 1 cup heavy whipping cream 1/3 cup brown sugar 1/4 teaspoon cinnamon 1/4 teaspoon cayenne 1/4 teaspoon red pepper flakes 2 tablespoons semisweet chocolate chips, crushed In a large bowl, beat heavy cream until soft peaks form. Slowly beat in the brown sugar until cream becomes light and fluffy (if you don’t have access to fresh, very soft brown sugar, just use regular white sugar to keep the cream from becoming grainy). Mix in the cinnamon and cayenne. Pipe on top of hot cocoa. Sprinkle with red pepper flakes and crushed chocolate to garnish.