Mexican Chocolate-Chili Mocktail: A Dessert in a Glass
Discover this indulgent gluten-free Mexican Chocolate-Chili Mocktail that blends sweet and spicy flavors for an unforgettable dessert experience.
Allergens
None (gluten-free)
Ingredients
- 4 oz high
- quality dark chocolate (gluten
- free), chopped 1 cup almond milk 1/2 tsp ground cinnamon 1/2 tsp ground cayenne pepper (adjust to taste) 1 tbsp agave nectar 4 oz chilled coconut cream 4 dashes sea salt Crushed ice Cocoa powder and cinnamon, for dusting
Instructions
- a. In a medium saucepan over low heat, combine the chocolate, almond milk, cinnamon, and cayenne pepper. Stir until the chocolate has melted and the mixture is smooth. b. Remove from heat and let it cool for 5 minutes. Then, whisk in the agave nectar and sea salt. c. In a high speed blender, combine the chocolate mixture and chilled coconut cream. Blend until smooth and creamy. d. Taste and adjust the cayenne pepper to your desired spiciness level. e. Strain the mixture through a fine mesh sieve into a large measuring cup or pitcher. f. Fill four glasses with crushed ice, then pour the chocolate chili mocktail over the ice. g. Dust the top of each glass with cocoa powder and a sprinkle of cinnamon to finish.
Chef’s Insight
The key to this recipe is finding the right balance of spiciness and sweetness that suits your taste buds.
Notes
Use high-quality dark chocolate for the best flavor.