Why slave over your stove when making hot chocolate when you can just put it in an Instant Pot? This paleo version is kicked up a notch thanks to some orange zest, cinnamon, and cayenne pepper!
Instant Pot Mexican Hot Chocolate
Servings: 8 servings
- Instant Pot
- 3 cups dairy-free milk we used 2 cups coconut milk and 1 cup almond milk
- 2 bars Evolved Chocolate Signature Dark
- 3 tablespoons honey
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- 1½ teaspoons ground cinnamon
- ⅛ teaspoon cayenne pepper
- ½ teaspoon orange zest
- Add the dairy-free milk, chocolate, honey, vanilla, sea salt, cinnamon, Cayenne pepper, and orange zest to the liner of the instant pot.
- Whisk the ingredients well and close the lid.
- Set the valve to sealing.
- Use the saute setting. Cook for about 5 minutes or until instant pot beeps.
- After the instant pot beeps, turn it off. Allow the pressure to release for 5 minutes before opening the valve to release the remaining pressure.
- Carefully remove the lid and mix the hot chocolate with a whisk.
- Serve immediately with a dollop of coconut whipped cream.
Subsitutions You can use 5 ounces of semi-sweet chocolate chips instead of Evoled Chocolate bars but recipe might not be paleo, depending on the brand of chocolate chips used. For a vegan version, you can sub honey for maple syrup. For a keto version, you can use monk fruit in place of honey or maple syrup. Difficulty level: Easy
Serving Size 1 cup
Servings Per Container 8
Amount Per Serving
Calories 142 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 54mg 2%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 16%
Protein 1g 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.