Rich homemade Mexican hot cocoa made with pecan butter, cinnamon and chili powder sure to warm you up. Served with pecan whipped cream and toasted pecan crumbs.
To prepare whipped cream, combine pecans and heavy cream in a saucepan over low heat and lightly simmer 6–10 minutes without boiling. Strain and discard solids. Stir in powdered sugar and cool. Whip desired consistency before serving.
In a saucepan over medium heat, combine milk, cocoa powder, chocolate chips, pecan butter, sugar, cinnamon, vanilla, chili powder, salt, and cayenne (if using). Cook, stirring occasionally, until smooth and slightly thickened, about 6–10 minutes.
To serve, portion into mugs. Top each serving with whipped cream and toasted pecans. Serve immediately.
Did you know?
With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!
