Low FODMAP Mexican Hot Chocolate
Low FODMAP Mexican Hot Chocolate
Snuggle up with this beauty! My low FODMAP Mexican hot chocolate is decadent. It’s comforting with warming hints of cinnamon and chilli. AND it’s the BEST hot chocolate you’ll have this holiday season.
Just FYI this Mexican Hot Chocolate isn't super spicy, however if chilli is a trigger for you, then you can leave it out. The hot chocolate mixture will still be lovely.
Ingredients
Make gluten freeMEXICAN HOT CHOCOLATE
low FODMAP milk
FODMAP
Low FODMAP milk options include lactose free milk, almond milk, hemp milk, macadamia milk, quinoa milk, rice milk (3/4 cup or less per serve), soy milk made from soy protein (not whole or hulled soybeans), UHT coconut milk (1/2 cup or less per serve).
Make sure your low FODMAP milk does not include high FODMAP ingredients like inulin (chicory root), agave syrup, fructose, high fructose corn syrup, molasses, or honey.
If using a dairy free alternative choose one that contains 120mg of calcium per 100ml serve, and 3g of protein per 100ml serve (this info is in the nutrition label).
dark chocolate (GF or DF if needed) (roughly chopped)
FODMAP
dried chilli flakes (optional)
FODMAP
corn starch
FODMAP
Look for the icon beside an ingredient for FODMAP, gluten free and dairy free tips and swaps.
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Learn moreMethod
- Place the milk, cocoa powder, brown sugar, vanilla, cinnamon, and a pinch of chilli flakes (if using) in a saucepan over medium heat. Whisk to prevent any ingredients from sticking to the bottom until the mixture is warm but not boiling.
- Stir through the chocolate chunks until melted. Remove from heat.
- Depending on the type of low FODMAP milk, your hot chocolate mixture might be a bit thin – don’t worry, we have an easy fix. If needed, dissolve the cornflour/corn starch in the cold water and then whisk through the chocolate mixture. Place back over medium heat, keep whisking until the hot chocolate thickens slightly (this will take 1 to 2 minutes). Your hot chocolate will continue to thicken slightly as it cools.
- If you want your hot chocolate extra frothy, blend for 5 seconds, then transfer immediately into your favourite mug. Don’t blend for longer, or leave the blender lid on for more time, as the hot liquid will cause pressure to build in the blender.
- Leave to cool for a few minutes, taste and add an extra pinch of chilli if you like it spicy. Enjoy!
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Audrey Inouye (RD)
Audrey Inouye is a FODMAP trained registered dietitian in Canada. She began her career in public health by managing community outreach and peer support programs for diabetes and prenatal nutrition. Audrey later branched into private practice and founded I... Read more
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