This bold and creamy Instant Pot Mexican hot chocolate will leave your taste buds singing and your family cozy and warm! In addition, it is made with all real food and nourishing ingredients!
I am excited to sharing a new and family friendly resource: Amazing Mexican Favorites with your Instant Pot!
I just love my Instant Pot for so many reasons! It saves me time, allows me to be hands off, and is super easy to clean up! Even better, the food turns out SO well (unlike many failed overly dry slow cooker attempts!)
My friend Emily over at Recipes to Nourish created her new cookbook along with her husband, Rudy. Being Mexican himself, there was special care put into making sure all these recipes were authentic and true to his roots. This Mexican girl at heart was SUPER excited to get this cookbook and try out all the wonderful options! We have have been enjoying all the recipes we have tried so far and know you will too!
About The Cookbook
Enjoy the flavours of Mexico at home with minimal effort and time by harnessing the power of your Instant Pot®. Simply toss meat, spices, and veggies into the pot, and in a matter of minutes, you’ll be sitting down to mouthwatering tacos, burritos, fajitas, tamales and more, packed with hearty fillings and your favorite toppings.
Cookbook author Emily Sunwell-Vidaurri and her husband, chef Rudy Vidaurri, share 80 family recipes for making the most popular Mexican dishes the quick and easy way. With Rudy’s deep-rooted Mexican heritage and Emily’s experience as a busy mom and food blogger, this cookbook brings you the best of both worlds: authenticity and practicality.
Each dish has the rich and vibrant flavors you love, streamlined for today’s health-conscious home cook. The recipes are gluten-free, swapping heavy carbs and processed ingredients for real foods that will nourish your family. With such a huge selection of fantastic main dishes, plus soups, sides, and desserts: every night can be a fiesta!
What I Love About This Cookbook:
- Beautiful pictures (maybe that is the food blogger in me, but I love me some beautiful food photography! It’s like beginning a feast with my eyes!). In other words, these are pictures you want to eat!!!
- High quality book and paper, lays flat….because who really finds a cookbook that continually closes on you helpful?!
- Straight forward recipes with clean ingredients! The recipes are gluten free, many easily adapted to be paleo and dairy free too.
- It’s authentic Mexican food. Need I say more?!!
- In addition, there are little history/informational tidbits on each recipe. Lots of interesting details for this foodie!
Here’s a look at some cookbook highlights:
❥ 80 Recipes all together
❥ Most recipes can be made grain-free and many can be made paleo.
Over 30 recipes are strictly paleo and over 50 recipes are strictly dairy-free.
❥ A sampling of the recipes include … Mexican-Spiced “Barbecue” Shredded Beef
(Barbacoa), Green Pork Chili (Chile Verde), Tender Pork “Little Meats” (Carnitas),
Red Beef Chili (Chile Colorado), Red Mole (Mole Rojo), Shrimp Fajitas (Fajitas de
Camarones), Chile Dip (Salsa de Chile Rellenos), Zucchini Corn Soup (Sopa de
Calabacitas con Elote), Spanish Frittata (Torta Española), Custard Tart (Flan) and
Hot Chocolate Corn Water (Champurrado).
Instant Pot Mexican Hot Chocolate Recipe:
Recipe reprinted with permission from Amazing Mexican Favorites by Emily and Rudy Vidaurri
Instant Pot Mexican Hot Chocolate
- 4 cups 1 L whole milk full-fat coconut milk or almond milk
- 1 cup 240 ml heavy whipping cream or coconut cream
- 7 oz 200 g stone-ground Mexican chocolate or bittersweet chocolate
- 3 tbsp 63 g honey (63 g )
- 1 tsp vanilla extract
- 4 cinnamon sticks
- ½ tsp cayenne pepper
- ⅛ tsp sea salt
- ½ tsp orange zest
Add the milk, cream, chocolate, honey, vanilla, cinnamon sticks, cayenne, salt and orange zest to the Instant Pot. Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set to “Low Pressure” for 5 minutes.
When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Using an oven mitt, “quick release”/open the steam-release valve. When the steam venting stops and the silver dial drops, carefully open the lid. Stir, discard the cinnamon sticks and serve immediately.
Notes: If you prefer a sweeter flavor, add an additional tablespoon (21 g) of honey. This recipe can easily be doubled or tripled.
Carol Little R.H. @studiobotanica says
How exciting! Just can’t wait to make this flavourful hot chocolate for my family!
I just received the book and am going to dive into it this afternoon!
As a fan of Emily’s first book, I know that this will be filled with wonderful practical + tasty ideas!!
I really love the mixture you have managed to put together.
Kari - Get Inspired Everyday! says
This looks so perfect right now, (we’re in the middle of a blizzard with -30F wind chills) and I could just sip on this all afternoon!
Amazing! Love this cookbook very much, too!
This is such an upgrade from regular hot cocoa. Love all the extra flavors you pack in there! Definitely need to try this.
Raia Todd says
Mmm… I need this in my life right now. Perfect nap-time drink!
STACEY CRAWFORD says
This looks so warm and yummy! I love the kick of spice in chocolate recipes 🙂
I need to try this. Perfect for a cold winter’s night!
Kiran Dodeja Smith says
I can almost taste those spices combined with the chocolate … can’t wait to try this in my Instant Pot! Thanks for sharing!
I love recipes that leave warm feeling not only after you eat them but also while you make them, if you know what I mean. This hot chocolate recipe looks just like that – so comfy and sooo goood. And the fact that it has nourishing ingredients is a huge bonus!