I will take a mug of Mexican hot chocolate over a regular hot chocolate any day. Why? Because chocolate + cinnamon + cayenne pepper = Amazing. If you have never had one, don’t knock it until you try it! The cinnamon and and the tiny touch of cayenne warm up the chocolate a little and it’s just magic. There are tons of Mexican hot chocolate recipes out there, so I decided to head a different route and turn those flavors into a bite sized treat – Mexican Hot Chocolate Gummies!
Making gummie treats is a quick and delicious way to get some good, gut-healing gelatin into your diet while also feeling like you are indulging a little.
Gelatin is made up of several amino acids, including arginine and glycine. These amino acids aid the body in digestion and also encourage the body to utilize proteins more efficiently.
Gelatin is essentially tasteless, so you can add it to hot beverages, soups and stews, sauces, and use it in treats like Pumpkin Pudding with Snickerdoodle Crumb Topping or Mango Lime ‘n Coconut Gummies. For recipes like these, you will want to make sure that you are using gelatin that dissolves in hot water, not hydrolyzed collagen, which does not gel but does dissolve in cold water. I keep a tub of each on hand as the collagen peptides are a great way to add protein to smoothies!
For these Mexican Hot Chocolate Gummies, I used my blender to incorporate all of the ingredients and give the gummies a lighter texture. If you do not have a blender, you could also make this on your stovetop, whisking to dissolve the gelatin into the liquid.
A quick note on my favorite products used for Mexican Hot Chocolate Gummies!
My favorite source for grass-fed gelatin is Perfect Supplements. Their grass-fed gelatin is tasteless and works wonderfully in all of my recipes. Don’t forget to use the code SOGOOD10 for 10% off your order (can be combined with bulk buy discounts).
This recipe is flavored with some of my favorite warm spices and a little bit of honey! I purchase all of my organic spices from Wilderness Family Naturals. They are always fresh and so flavorful.
- Place the coconut milk into the blender and add the 6 tablespoons of gelatin. Let it sit while you measure out the rest of the ingredients and boil the water. This is called letting the gelatin bloom or soften.
- Add the boiling water to the blender, followed by all of the other ingredients.
- Blend on low for a few seconds and then scrap down the sides of the blender. Blend again until all the lumps are gone.
- Pour into a glass or ceramic 8x8 baking dish. I do not usually grease my dish, but you could use coconut oil if you wanted to make sure the gummies will not stick.
- Refrigerate until set, several hours.
- Cut into small squares and dust with additional cacao and/or cinnamon.
- Store in the refrigerator for up to one week.