Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 3/4 cup water
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1 heaping tablespoon instant espresso
- Pinch salt
- 2 1/2 ounces bittersweet chocolate, the best quality possible, grated
- 2 cups whole milk
- Vanilla ice cream
- Chili powder
Instructions
- Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute. Serve immediately with a dollop of vanilla ice cream and a sprinkling of chili powder on top.
- You may make this ahead and reheat. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving. (The classic Mexican chocolate was whisked with a special wooden tool called a 'molinillo'.)
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon.
Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).
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