Champurrado Mexican Hot Chocolate

There’s something truly enchanting about a cup of Mexican hot chocolate, often known as Champurrado. It’s more than just a beverage; it’s an immersive experience, akin to wrapping yourself in a warm, comforting blanket infused with a delightful kick of spice. This authentic recipe masterfully captures that quintessential rich, deep chocolate goodness, perfectly balanced with the warm embrace of cinnamon and just a whisper of cayenne pepper. The subtle heat from the chili dances gracefully on your palate, enhancing the chocolate without ever overwhelming its comforting depth.

I distinctly remember the initial intrigue of adding cayenne pepper to my grocery list, alongside the familiar sweetness of cinnamon, when I first ventured to make this unique drink. The journey from ingredients to the first steaming sip was an adventure in itself, filling my kitchen with irresistible aromas that hinted at the magic to come.

Whether you’re battling a chilly evening, seeking a comforting pick-me-up, or simply yearning for a taste of something truly special, this luxurious Mexican hot chocolate promises to envelop you in warmth and pure happiness with every single sip.

Why This Mexican Hot Chocolate Recipe Shines

This isn’t just another hot chocolate recipe; it’s a celebration of rich, authentic flavor. Here’s why this particular version of Mexican hot chocolate stands out:

Unforgettable Authentic Flavor Profile: Our recipe masterfully blends premium cocoa with an aromatic array of traditional Mexican spices, most notably cinnamon and cayenne pepper. This combination creates a taste that is both deeply indulgent and profoundly traditional. The subtle, warming heat from the cayenne provides an unexpected yet welcome layer of complexity, enhancing the comforting chocolate base without ever overwhelming it. It’s a harmonious dance of sweet, bitter, and spicy notes that truly captivates the palate.

Simple Ingredients, Monumental Impact: You won’t need a pantry full of exotic items to create this masterpiece. This recipe calls for good-quality cocoa powder and warming spices that are likely already staples in your kitchen. It’s a testament to the fact that extraordinary flavors can be achieved with accessible ingredients. This ease of preparation makes it a special treat that anyone can whip up, regardless of their culinary skill level, delivering a gourmet experience right in your home.

Remarkably Versatile and Comforting: This recipe is incredibly adaptable to your personal preferences. Whether you prefer your hot chocolate with a noticeable spicy kick or a milder, more gentle warmth, or if you opt for dairy or a dairy-free alternative, this recipe can be easily customized. It’s a delightful way to foster connections with friends and family during lively gatherings or to simply indulge in a moment of self-care on a quiet evening. Its comforting nature makes it suitable for any occasion, from festive celebrations to solitary, reflective moments.

A Journey for Your Senses: Beyond taste and texture, this Mexican hot chocolate engages all your senses. The rich aroma of chocolate and cinnamon fills your kitchen, the beautiful dark color is inviting, and the warmth of the mug in your hands offers instant comfort. It’s a holistic experience that nourishes the body and soul.

Essential Ingredients for Perfect Mexican Hot Chocolate

Crafting the perfect cup of Mexican hot chocolate starts with selecting the right ingredients. Each component plays a crucial role in achieving that rich, authentic flavor and velvety texture:

• Cocoa Powder: Unsweetened natural cocoa powder is the heart of this rich chocolate drink. It provides a deep, robust chocolate flavor with a slight fruity tang that is characteristic of traditional Mexican hot chocolate. If you only have Dutch-processed cocoa, it will still work, yielding a slightly darker color and mellower, less acidic flavor. For the most authentic taste, aim for a high-quality natural cocoa powder.
• Cinnamon: Absolutely indispensable, cinnamon imparts that signature warm, inviting aroma and subtly spicy flavor that distinguishes Mexican hot chocolate. Ground cinnamon is convenient and easy to incorporate. However, for an even deeper and more complex flavor, consider simmering a whole cinnamon stick in the milk, removing it before serving. This infuses the drink with a beautiful, earthy sweetness.
• Cayenne Pepper: This is where the “Mexican” in Mexican hot chocolate truly comes alive. A small pinch or two of cayenne pepper adds the signature gentle heat and a hint of smoky spice, creating a delightful contrast to the sweetness of the chocolate. If you’re new to spicy drinks or prefer a milder experience, start with a tiny amount and gradually add more to reach your desired level of warmth. You can always add more, but you can’t take it away!
• Milk or Milk Alternative: Whole milk is recommended for its high-fat content, which creates an incredibly creamy, rich, and indulgent beverage. However, this recipe is incredibly versatile. You can easily substitute with almond milk, oat milk, or full-fat coconut milk for a delicious dairy-free or vegan version. Each alternative will lend its own unique subtle flavor and texture profile, so choose your favorite!
• Sugar: The sugar content is key to balancing the inherent bitterness of the cocoa and enhancing the warmth of the spices. Granulated sugar is a straightforward choice, but for a deeper, more caramel-like note, consider using brown sugar. Alternatively, liquid sweeteners like honey or agave nectar can be used, adjusting the amount to taste for a less processed option.
• Vanilla Extract: A splash of pure vanilla extract brightens and rounds out all the flavors, adding another layer of aromatic complexity that ties the chocolate and spices together beautifully. Don’t skip this!
• Salt: A tiny pinch of table salt, or even pink Himalayan sea salt, is a secret weapon in chocolate recipes. It doesn’t make the drink taste salty; instead, it remarkably enhances the chocolate flavor, making it taste richer and more intense, while also balancing the sweetness.

Pro Chef Tips for the Best Mexican Hot Chocolate

Achieve an extraordinary cup of Mexican hot chocolate with these expert tips:

• Whisk Continuously to Avoid Lumps: When initially combining the cocoa powder and sugar with the milk, it’s crucial to whisk thoroughly and continuously. This technique ensures that the powders dissolve completely into the liquid, preventing any unpleasant lumps and resulting in a perfectly smooth, silky texture. Starting with a cold liquid and gradually adding the powders while whisking can further aid in lump prevention.
• Melt Chocolate Gently (if using solids): If you opt to use chopped chocolate bars or chocolate wafers instead of just cocoa powder for an even richer taste, always add them to warm milk off the heat. Stir gently but consistently until the chocolate is fully melted and incorporated. Avoiding direct, high heat prevents scorching the chocolate, which can lead to a burnt taste, and helps maintain that desirable velvety consistency.
• Experiment with Spice Levels to Your Liking: The beauty of homemade Mexican hot chocolate lies in its customizability. Start with the recommended small amounts of cayenne and cinnamon, then taste and adjust. Everyone’s tolerance and preference for spice differ. Don’t hesitate to add a little more chili for an extra kick or a touch more cinnamon for increased warmth, making the recipe truly your own perfect cup.
• Froth for an Extra Indulgent Experience: For a truly decadent touch, froth your hot chocolate before serving. A handheld frother works wonders, creating a delightful creamy foam reminiscent of café-style beverages. Even without special equipment, you can achieve a good froth by vigorously whisking the hot chocolate or shaking it in a lidded jar before pouring. This simple step adds a luxurious, airy texture that feels wonderfully fancy.
• Serve with a Creative Twist: Elevate the presentation and flavor by topping your Mexican hot chocolate with delicious garnishes. Classic options include a generous dollop of whipped cream or a handful of mini marshmallows. For an extra layer of flavor and visual appeal, sprinkle a bit of extra cinnamon or a touch of cocoa powder on top. A whole cinnamon stick can also make for an elegant stirrer and an aromatic garnish, inviting guests to savor the experience before they even take their first sip.
• Don’t Skimp on Quality Ingredients: Since this recipe uses only a few main ingredients, the quality truly shines through. Opt for good-quality unsweetened cocoa powder and fresh spices for the best flavor.

Essential Equipment for Making Mexican Hot Chocolate

You’ll need just a few basic kitchen tools to create this delightful drink:

• Medium Saucepan: A sturdy saucepan with a heavy bottom is ideal for heating the milk mixture gently and evenly without scorching.
• Whisk: Essential for combining the dry ingredients with the milk, ensuring a smooth, lump-free hot chocolate.
• Heatproof Mugs: For safely serving your deliciously hot beverage.
• Measuring Spoons and Cups: To accurately measure out all your ingredients, guaranteeing the perfect balance of flavors.
• Optional Handheld Frother: For creating that desirable airy, frothy top.

Simple Steps to Make Mexican Hot Chocolate at Home

Making this rich and spiced drink is wonderfully straightforward. Follow these easy steps for a perfect cup every time:

1. In a medium saucepan set over medium heat, combine the milk (or your chosen alternative), unsweetened cocoa powder, granulated sugar, ground cinnamon, cayenne pepper (if you desire a bit of heat), and a pinch of salt. Whisk all the ingredients together thoroughly until the mixture is completely smooth and no lumps remain.
2. Continue to heat the mixture, stirring occasionally with your whisk to prevent sticking and ensure even heating. Bring it to a gentle simmer, ensuring it is hot and steaming, but carefully avoid bringing it to a rolling boil.
3. Once heated to perfection, remove the saucepan from the heat. Stir in the vanilla extract, which adds a beautiful aromatic finish and rounds out the flavors.
4. Carefully pour the fragrant Mexican hot chocolate into individual heatproof mugs. If desired, top generously with a swirl of whipped cream or a handful of mini marshmallows for an extra touch of indulgence. Serve immediately and enjoy!

Exciting Recipe Variations to Try

Once you’ve mastered the classic Mexican hot chocolate, feel free to get creative with these delicious variations:

• Spiced Orange Mexican Hot Chocolate: For a vibrant citrus twist that beautifully complements chocolate, add a generous splash of freshly squeezed orange juice or a few dashes of orange zest during the heating process. The orange brightens the spice notes and adds a zesty freshness.
• Mocha Style: Transform your comforting drink into an energizing mocha by mixing in a shot of freshly brewed espresso or a strong brewed coffee. This addition deepens the chocolate flavor and introduces a delightful coffee note, all while maintaining the rich Mexican spice profile.
• Coconut Milk Version: Swap out traditional milk for full-fat coconut milk to infuse your hot chocolate with a luscious, creamy texture and a subtle tropical hint. The delicate coconut flavor pairs exceptionally well with cinnamon and chocolate, offering a unique and indulgent experience.
• Vegan Adaptation: Making this treat entirely plant-based is effortless. Simply use your preferred dairy-free milk, such as almond, oat, or soy milk, and ensure any added chocolate (if using solid chocolate) is certified dairy-free dark chocolate. The spices and cocoa remain the stars, shining brilliantly in this compassionate version.
• Iced Mexican Hot Chocolate: Enjoy the rich flavors even on warmer days. Prepare your hot chocolate as directed, then allow it to cool completely. Pour it over a generous amount of ice and top with whipped cream for a wonderfully refreshing and indulgent cold beverage. Perfect for summer afternoons!
• Chipotle Chocolate: For a smokier, more intense heat, replace a portion of the cayenne pepper with a tiny pinch of chipotle powder. This adds a beautiful depth and warmth.

Elevate Your Mexican Hot Chocolate with These Flavor Boosters

Want to take your Mexican hot chocolate from great to absolutely extraordinary? Consider these simple additions:

• Add More Vanilla Extract: Don’t be shy with the vanilla! An extra splash of pure vanilla extract significantly enhances the chocolate’s natural sweetness and beautifully rounds out the spice notes. It adds a layer of aromatic warmth that makes every sip feel more complex, inviting, and satisfying.
• Incorporate Chili Powder: For those who truly appreciate a more pronounced heat and a smoky undertone, a tiny pinch of quality chili powder (such as ancho or a good blend) in addition to the cayenne can work wonders. This introduces a deeper, earthier warmth that perfectly complements the cinnamon and chocolate without overwhelming them.
• Toast the Spices: This is a game-changer! Before adding any liquids, gently toast the ground cinnamon and cayenne (and any other dry spices) in the dry saucepan over low heat for about 30 seconds to a minute. This process releases their essential oils, intensifying their flavor and aroma, which translates into a richer, more fragrant, and more complex hot chocolate. Be careful not to burn them.
• Whisk in Espresso Powder: A small amount (about half a teaspoon) of instant espresso powder or finely ground coffee doesn’t make your hot chocolate taste like coffee. Instead, it subtly deepens and intensifies the chocolate flavor, making it taste richer and more profound. It’s a secret ingredient many chocolatiers use to enhance chocolate recipes.
• Top with Cinnamon Sugar: For a delightful sweet and spicy finish, prepare a simple cinnamon sugar blend (sugar mixed with ground cinnamon) and generously sprinkle it over your whipped cream or foamed milk topping. This adds a lovely crunch, extra spice, and a visually appealing flourish that makes your homemade hot chocolate look as professional as it tastes.
• A Touch of Orange Zest: A finely grated orange zest, added at the end, provides a bright, refreshing counterpoint to the rich chocolate and spices. It’s an unexpected but incredibly harmonious flavor.

Delightful Pairings: What To Serve With Mexican Hot Chocolate

Mexican hot chocolate is a satisfying treat on its own, but it truly shines when paired with complementary snacks and desserts. Here are some excellent ideas:

• Churros: This classic Spanish and Mexican pastry is perhaps the most iconic pairing. These crispy, deep-fried dough sticks, coated in cinnamon sugar, are absolutely perfect for dipping into the rich, warm hot chocolate, creating a delightful contrast of textures and flavors.
• Spiced Nuts: A small bowl of roasted almonds, pecans, or walnuts, lightly seasoned with warm spices like cinnamon, nutmeg, or even a touch of chili, offers a sophisticated accompaniment. Their crunchy texture and savory-sweet profile complement the drink beautifully.
• Mexican Sweet Bread (Conchas): Soft, fluffy, and slightly sweet bread rolls with a distinctive crunchy, shell-like topping (hence “conchas” or “shells”) are a beloved Mexican breakfast or snack. They are wonderfully absorbent and delightful when enjoyed alongside your hot chocolate.
• Fresh Fruit Skewers: For a lighter, refreshing contrast, serve skewers of fresh berries (strawberries, raspberries), sliced bananas, or tropical fruit chunks like mango or pineapple. The natural sweetness and slight tartness of the fruit balance the richness of the cocoa perfectly.
• Homemade Cookies: Simple, comforting cookies like sugar cookies, snickerdoodles, or shortbread are always a welcome addition. Their buttery sweetness and often spiced notes (especially in snickerdoodles) echo the warm spices in the drink, maintaining a cozy and inviting vibe.
• Pan Dulce: Beyond conchas, any variety of Mexican sweet bread (pan dulce) is a fantastic companion, offering a soft texture and gentle sweetness to dip.
• Cheese: Surprisingly, a slice of mild, unsalted cheese like Oaxaca cheese or even a good quality mozzarella can be dipped into hot chocolate in some Mexican traditions, providing a delightful salty-sweet experience.

Troubleshooting Common Mexican Hot Chocolate Issues

Even the simplest recipes can sometimes present challenges. Here’s how to troubleshoot common issues with your Mexican hot chocolate:

• Hot Chocolate is Grainy or Lumpy: This is often due to cocoa powder not dissolving properly. To prevent this, whisk the cocoa powder and sugar together thoroughly in the saucepan *before* adding any milk. Then, gradually whisk in a small amount of cold milk to create a smooth paste, and slowly add the remaining milk while whisking continuously over medium heat. If lumps still occur, straining the finished hot chocolate through a fine-mesh sieve before serving will ensure a silky-smooth texture.
• Too Spicy: If the cayenne pepper has overpowered the drink, don’t fret! You can easily mellow out the heat by adding more milk or a splash of heavy cream. Stirring in a little extra sugar or even a bit more plain chocolate (if using solid chocolate) can also help to balance the intensity of the spice.
• Burnt Flavor: A burnt taste usually indicates that the mixture was heated too quickly or at too high a temperature, causing the chocolate or milk solids to scorch. Always use moderate heat (medium-low to medium) and stir frequently. Remove the saucepan from the heat as soon as it reaches your desired temperature, before it begins to boil vigorously. A heavy-bottomed saucepan can also help distribute heat more evenly.
• Hot Chocolate is Too Thin: If your hot chocolate lacks that desirable thick, velvety consistency, there are a few fixes. You can add more chocolate (either solid, finely chopped dark chocolate or another tablespoon of cocoa powder) and gently heat until melted and incorporated. Alternatively, you can reduce the milk slightly by simmering it for a few more minutes, allowing some liquid to evaporate. For a quick fix, whisk a small amount of cornstarch (about 1 teaspoon) with an equal amount of cold milk until smooth, then slowly whisk this slurry into the hot chocolate and simmer for another minute until thickened.
• Lack of Froth: If your hot chocolate isn’t getting frothy, ensure you are whisking vigorously or using a frother. Full-fat milk generally froths best, but ensure your milk is hot enough (but not boiling) for optimal foam.

Freezing & Storing Leftover Mexican Hot Chocolate

Proper storage ensures you can enjoy the comforting flavors of your Mexican hot chocolate for days to come:

Freezing: Due to its dairy base, freezing Mexican hot chocolate is generally not recommended. The dairy components can separate and become grainy or watery upon thawing, affecting the smooth, creamy texture that makes this drink so enjoyable. It’s best to enjoy it fresh or store it in the refrigerator.

Storing: Any leftover Mexican hot chocolate should be transferred to an airtight container and stored in the refrigerator. It will keep well for up to 3 days. When ready to enjoy again, stir it thoroughly before reheating to ensure the flavors are well combined and the texture is restored.

The Best Ways to Reheat Mexican Hot Chocolate

Reheating your Mexican hot chocolate properly helps preserve its rich flavor and creamy texture:

Microwave Method:

Best for: Quickly reheating individual servings.

Pour your hot chocolate into a microwave-safe mug. Heat on medium power for 1 to 2 minutes, making sure to stop and stir it halfway through. This crucial step helps to evenly distribute the heat, preventing hot spots and maintaining a consistent texture throughout the drink.

Stovetop Method:

Best for: Reheating larger batches and maintaining a smooth, consistent texture.

Transfer the leftover hot chocolate to a saucepan. Warm it over low to medium heat, stirring frequently with a whisk until it is thoroughly heated through. It’s important to avoid boiling the mixture, as this can cause the milk to separate or alter the delicate balance of flavors. Gentle heat and consistent stirring are key.

Slow Cooker Method:

Best for: Keeping a large batch of hot chocolate warm and ready to serve for gatherings, parties, or extended enjoyment.

Pour the hot chocolate into your slow cooker. Set the slow cooker to the “low” setting. Stir the hot chocolate every 30 minutes or so. This regular stirring is vital to ensure an even temperature throughout the batch and to prevent a skin from forming on the surface, keeping it perfectly smooth and inviting for your guests.

Creative Ways to Repurpose Leftover Mexican Hot Chocolate

Don’t let a single drop of this delicious hot chocolate go to waste! Here are some inventive ways to use up any leftovers:

• Mexican Hot Chocolate Float: For an indulgent dessert, warm your leftover Mexican hot chocolate slightly, then pour it over a scoop (or two!) of vanilla or cinnamon ice cream. The melting ice cream creates a creamy, frothy treat with a delightful contrast in temperatures.
• Spiced Mocha Latte: Transform your morning coffee routine. Stir your chilled leftover hot chocolate into a freshly brewed cup of coffee or a shot of espresso. This instantly creates a rich, creamy mocha with a delicious hint of traditional Mexican spices, perfect for an invigorating start to your day.
• Chocolate Smoothie Base: Cool your leftover hot chocolate completely, then use it as the liquid base for a flavorful smoothie. Blend it with a ripe banana for natural sweetness and thickness, a handful of ice, and perhaps a spoonful of almond butter for an extra creamy, spicy, and satisfying breakfast or snack.
• Baking Ingredient: Leftover Mexican hot chocolate can add incredible moisture and a unique depth of flavor to your baked goods. Substitute it for milk or water in recipes for chocolate cakes, brownies, cupcakes, or muffins. The added spices will subtly enhance the overall taste of your treats.
• Overnight Oats Flavoring: For a delightful breakfast twist, mix chilled leftover hot chocolate into your overnight oats. Combine it with rolled oats, chia seeds, and perhaps a touch more sweetener, then let it sit in the refrigerator overnight. You’ll wake up to a creamy, chocolatey, and spicy breakfast with minimal effort.
• Frozen Pops: Pour chilled Mexican hot chocolate into popsicle molds and freeze for a refreshing and decadent frozen treat on a hot day.

Frequently Asked Questions About Mexican Hot Chocolate

Can I make Mexican hot chocolate vegan?

Absolutely! Making Mexican hot chocolate vegan is very simple. Just swap out dairy milk for your favorite plant-based alternative such as almond milk, oat milk, or full-fat coconut milk. Ensure that any additional chocolate you might use (beyond cocoa powder) is certified dairy-free. The robust flavors of the spices and cocoa powder shine beautifully, making it just as delicious and satisfying in its vegan form.

Is Mexican hot chocolate traditionally served spicy?

Yes, traditional Mexican hot chocolate often features a mild to moderate spicy kick. This warmth typically comes from ingredients like cinnamon, chili powder, and sometimes a touch of cayenne pepper, which adds depth and complexity rather than overpowering heat. However, the exact level of spice can vary significantly by region in Mexico and also by personal preference. Our recipe allows you to easily adjust the heat level to suit your taste, making it as mild or as fiery as you desire.

Can I use sticks of cinnamon instead of ground?

You absolutely can, and many traditional recipes prefer it! While ground cinnamon is quicker and more convenient to incorporate, cinnamon sticks offer a more subtle, nuanced, and woodsy flavor that infuses the milk beautifully. If you choose to use cinnamon sticks, simply add them to the saucepan along with the milk and other ingredients during the simmering stage. Allow them to steep and infuse their warm flavor as the hot chocolate heats up, then remove them before serving. This will create a wonderfully aromatic drink.

How do I store Mexican hot chocolate if I make a big batch?

If you’ve prepared a generous batch of Mexican hot chocolate, you can store any leftovers by transferring them into an airtight container. Keep the container in the refrigerator, where it will stay fresh for up to 3 days. Before reheating, give the mixture a good stir to reincorporate any settled solids and restore its wonderfully creamy and smooth texture.

Can I add other spices to the recipe?

Absolutely! The world of spices offers endless possibilities for customization. You can definitely experiment with adding a tiny pinch of other warm spices like nutmeg, cloves, or even star anise for an exciting and unique twist. Cardamom is another excellent choice that pairs wonderfully with chocolate. However, remember that these spices can be quite potent, so start with a very small amount to avoid overpowering the delicate balance of chocolate and cinnamon. Taste as you go to achieve your perfect blend.

What’s the difference between Mexican Hot Chocolate and Champurrado?

While often used interchangeably, there’s a key distinction. Mexican Hot Chocolate, as prepared in this recipe, is a rich, spiced chocolate drink typically made with milk. Champurrado, on the other hand, is a thicker, more substantial beverage that is also spiced but includes masa harina (corn flour) or corn dough as a thickening agent. This gives Champurrado a porridge-like consistency, making it a more filling and hearty drink, often enjoyed for breakfast or as a street food.

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More Delicious Chocolate Drinks to Try

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Mexican Hot Chocolate

Course Beverage, Drink, Hot Chocolate

Servings: 4 servings

Warm up with this rich and creamy Mexican Hot Chocolate, expertly spiced with aromatic cinnamon and a gentle hint of chili for a cozy drink that is both comforting and wonderfully bold. It’s the perfect blend of tradition and indulgence!

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Ingredients

 

 

• 4 cups whole milk or your preferred milk alternative for dairy-free options
• ½ cup unsweetened cocoa powder (natural or Dutch-processed)
• ⅓ cup granulated sugar or adjust to your desired sweetness
• ½ teaspoon ground cinnamon (or 1 cinnamon stick, removed before serving)
• ⅛ teaspoon cayenne pepper (optional, for a subtle warming heat; start with less if unsure)
• 1 teaspoon vanilla extract (pure vanilla for best flavor)
• Pinch table salt (enhances chocolate flavor)

Optional Toppings

• Whipped cream or marshmallows (for an extra indulgent finish)

Instructions

• In a medium saucepan over medium heat, combine and vigorously whisk together the milk, cocoa powder, granulated sugar, ground cinnamon, cayenne pepper (if using), and a pinch of salt until the mixture is entirely smooth and free of any lumps.
• Continue to heat the mixture, whisking occasionally to prevent sticking, until it is hot and steaming. Ensure it reaches a gentle simmer, but be careful not to bring it to a rolling boil, as this can affect the texture.
• Once thoroughly heated, remove the saucepan from the heat. Stir in the vanilla extract, which adds a beautiful aromatic finish and helps to round out all the vibrant flavors.
• Carefully pour the hot chocolate into your favorite mugs. For an extra touch of indulgence, top with a generous dollop of whipped cream or a handful of mini marshmallows, if desired. Serve immediately and savor every comforting sip!

Nutrition Information

Serving: 1serving | Calories: 239kcal | Carbohydrates: 35g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 95mg | Potassium: 534mg | Fiber: 4g | Sugar: 29g | Vitamin C: 0.1mg | Calcium: 317mg | Iron: 2mg | Net Carbohydrates: 30g

Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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