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Instant Pot Mexican Hot Chocolate

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Keyword: dairy-free, gluten free, Paleo
Servings: 8 servings

Equipment

  • Instant Pot

Ingredients

  • 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
  • teaspoons ground cinnamon
  • teaspoon cayenne pepper
  • ½ teaspoon orange zest

Instructions

  • 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.

Notes

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