Mexican Hot Chocolate

Ingredients:

¼ cup cold water
1 tsp cocoa
½ tsp cinnamon
One pinch to ¼ tsp cayenne (to your heat preference)
1 Tbsp monkfruit sweetener
1 cup keto-approved milk of choice (unsweetened almond or coconut milk work great!)
1 scoop Chocolate Macadamia HLTH Code
¼ tsp vanilla

Instructions

Add water, cocoa, cinnamon, cayenne, and sweetener to a small saucepan. Place the saucepan over low heat. Stir until the ingredients are dissolved.
Once dissolved, turn the temperature to medium-high and stir till mixture is boiling. Simmer for 1-2 minutes, stirring constantly.
Add milk and Chocolate Macadamia HLTH Code powder. Over medium heat, whisk just until steam rises from the hot chocolate. Do not simmer or boil (this can make the hot chocolate burn at the bottom of your pan).
Remove from heat. Add vanilla and stir. Pour into a mug and enjoy!
Recipe makes one 10 oz. serving of hot chocolate.
Macros (per serving, one 10 oz. mug)