Low FODMAP Mexican Hot Chocolate with Cinnamon and Chile

Total time15 min

Prep time5 min

Cook time10 min

Low FODMAP Mexican Hot Chocolate with Cinnamon and Chile

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Ingredients

4 servings

4 cups whole milk
Lactaid Lactose Free Whole Milk Half Gallon Lactaid Lactose Free Whole Milk 96 fl oz Horizon Organic Whole Lactose Free Milk - 0.5 Gallon
O Organics Lactose Free Whole Milk, 64 fl oz
Organic Valley Lactose Free Whole Milk (1/2 Gl)
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3 oz mexican chocolate (such as ibarra or taza), roughly chopped
1 tbsp unsweetened cocoa powder
1 tbsp granulated sugar
1 tsp ground cinnamon
½ tsp ancho chile powder
Ingredient note
Ancho chile powder only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/8 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid ancho chile powder, please tap it and change its rating to Red.
¼ tsp vanilla extract
1 pinch salt

For serving

whipped cream or marshmallows, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
ground cinnamon, for dusting (optional)

Instructions

1
Pour the milk into a medium saucepan and set over medium heat. Warm until small bubbles form around the edges and steam rises steadily, about 4–5 minutes — do not let it boil.
2
Add the chopped Mexican chocolate, cocoa powder, sugar, ground cinnamon, ancho chile powder, vanilla extract, and salt. Whisk constantly until the chocolate is fully melted and the mixture is smooth and uniform, about 2–3 minutes.

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