Low FODMAP Mexican Hot Chocolate
Ingredients
MAKE GLUTEN FREEServings:
MEXICAN HOT CHOCOLATE
500
low FODMAP milk*
60
dark chocolate (GF or DF if needed) (chopped into small pieces)*
0.5
cocoa powder
4
brown sugar
0.5
vanilla extract
0.125
ground cinnamon*
1
dried chilli flakes (just a small pinch)*
2
corn starch*
2
water (to dissolve the cornflour)
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.
-
Gluten Free -
Low FODMAP -
Dairy Free -
Egg Free -
Nut Free -
Soy Free
Ingredients
MAKE GLUTEN FREEServings:
MEXICAN HOT CHOCOLATE
500
low FODMAP milk*
60
dark chocolate (GF or DF if needed) (chopped into small pieces)*
0.5
cocoa powder
4
brown sugar
0.5
vanilla extract
0.125
ground cinnamon*
1
dried chilli flakes (just a small pinch)*
2
corn starch*
2
water (to dissolve the cornflour)
Nutrition per serve
- NON-DAIRY FREE |
- DAIRY FREE |
- GLUTEN FREE
Calories
349
Fat
15.5g
Saturates
7.5g
Protein
3.7g
Carbs
49g
Sugars
28.4g
Fibre
4.9g
Salt
0.1g
Iron
4.5mg
Calcium
329.5mg
Calories
269
Fat
15.5g
Saturates
7.7g
Protein
4g
Carbs
29.4g
Sugars
17.2g
Fibre
4.6g
Salt
0.2g
Iron
4.7mg
Calcium
494.5mg
Calories
349
Fat
15.5g
Saturates
7.5g
Protein
3.4g
Carbs
49.2g
Sugars
28.4g
Fibre
4.8g
Salt
0.1g
Iron
4.4mg
Calcium
329mg
- Method |
- FODMAP tips |
- Gluten Free tips |
- Dairy Free tips
Method
- 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!
Buying Tips
Check that the cornflour (corn starch) is made from maize and not wheat.
Choose a dark chocolate that doesn't contain inulin or high FODMAP sweeteners like honey, high fructose corn syrup, agave syrup or fructose. Also avoid dark chocolate that contains high FODMAP fruit or nuts.
Check your dried chilli flakes do not contain onion or garlic powder.
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).
Gluten Free Tips
Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.
Dairy Free Tips
There are no dairy free tips for this recipe.
Author: 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
Professional Reviewer: 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
