Mexican Hot Chocolate
The Aztecs first enjoyed this drink without any sweetness at all. The drink has changed a lot over the centuries. Thankfully today, we can enjoy this rich, sweet, and slightly spicy hot chocolate with just a touch of sweetness, the natural way!
4 cups unsweetened rice milk
1 tablespoon tapioca starch, flour,
2 tablespoons unsweetened cocoa powder
3/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper, or to taste
1 teaspoon vanilla extract
Zest of 1/2 an orange
Pour the milk into the slow cooker, and whisk in the tapioca starch until well incorporated. Repeat with the cocoa powder. Whisk in remaining ingredients. Cover, and cook on LOW for 2 hours. Serve warm.
Serving Size: 1 cup
Calories: 72 ; Total Fat: 1g; Saturated Fat: 0g; Trans Fat: 0g; Cholesterol: 0mg; Sodium: 51mg; Carbohydrates: 14g; Dietary Fiber: 1g; Sugars: 5g; Protein: 1g
This and other Skinny Ms. Slow Cooker recipes can be found in: