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DessertsEasyGluten-Free

Mexican Hot Chocolate

Silky hot chocolate infused with cinnamon and dark chocolate. A warming comfort drink for remission—cocoa polyphenols may support reduced inflammation while cinnamon adds gentle spice without irritating your gut.

Mexican Hot Chocolate
Total Time
15m
Servings
2
Calories
245
Fiber
2g
Protein
8g
Carbs
32g
Fat
10g
Best ForSafe for Crohn's & UC
RemissionPost-Op (Late)J-Pouch

Watch Out For

dark chocolatemild

Contains caffeine (~12mg per serving) which can stimulate gut motility

Tip: Save for remission periods. Start with a half serving to assess tolerance.

cocoamild

Theobromine in cocoa may stimulate bowel movements in some people

Tip: Best enjoyed during stable remission when gut motility is normalized.

cayenne peppermoderate

Capsaicin directly irritates intestinal lining and was reported as a trigger by 41% of IBD patients in one study

Tip: Omit entirely. The drink is delicious without it.

lactosemoderate

44-70% of IBD patients are lactose intolerant (Crohn's & Colitis Foundation)

Tip: Use lactose-free milk (required in this recipe) or substitute with oat milk.

Ingredients

  • Low FODMAP
  • Low FODMAP
  • Low FODMAP
  • Low FODMAP
  • Low FODMAP
  • Low FODMAP
  • Low FODMAP
  • Low FODMAP

Instructions

  1. Heat the lactose-free milk in a medium saucepan over medium heat until steaming and small bubbles form around the edges, about 3-4 minutes. Don't let it boil.

    Equipment: medium saucepan

  2. Add the chopped chocolate and whisk continuously until completely melted and the mixture is smooth, about 1-2 minutes.

    Tip: Keep whisking continuously to prevent chocolate from seizing or scorching on the bottom

  3. Add the cocoa powder, sugar, and cinnamon to the saucepan.

  4. Whisk vigorously for 30-60 seconds until the mixture is smooth, well-combined, and slightly frothy on top.

    Tip: Vigorous whisking creates the traditional frothy top

  5. If using cayenne (only if you're in solid remission and know you tolerate spicy foods), add just a pinch now and whisk to incorporate.

  6. Remove the saucepan from heat and stir in the vanilla extract until fragrant.

  7. Pour the hot chocolate into two mugs, dividing evenly.

  8. Top with a dollop of whipped cream if desired. Use lactose-free whipped cream if you're sensitive to lactose.

  9. Dust the top with an extra sprinkle of cinnamon for aroma and presentation.

Notes

Storage

Best consumed fresh. If refrigerating leftovers, store in an airtight container for up to 2 days. Reheat gently over low heat, whisking to restore smooth texture. The cocoa may separate—this is normal.

Mexican chocolate tablets

Ibarra or Abuelita brands include cinnamon and sugar already. If using these, reduce added sugar to 1 tablespoon and omit the separate cinnamon.

Dairy-free substitution

Use oat milk (green up to 125ml per serve) or almond milk instead of lactose-free cow's milk. Both are low-FODMAP and gentle on the gut. Oat milk creates a creamier texture similar to dairy.

Chocolate selection

Choose 60-70% cacao dark chocolate for richer flavor without excessive bitterness. Higher cacao percentages contain more caffeine, which may trigger symptoms in some of us.

Frothy texture

Traditionally prepared with a molinillo (wooden whisk). A standard whisk or even a milk frother works well for creating foam.

Skip the cayenne

Traditional Mexican hot chocolate includes cayenne for warmth, but capsaicin can irritate the gut lining. In one study, 41% of IBD patients reported spicy foods worsened their symptoms. Omit entirely unless you're in deep remission and know you tolerate it.

IBD Considerations

Diet Protocol Compliance

How this recipe fits common IBD dietary approaches

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