Mexican Hot Chocolate Grits


I finally weighed myself for the first time since embarking on this oil-free adventure. I’ve lost 14 pounds in 26 days! This is all thanks to focusing on whole foods, eliminating oil, and carbing up on the complex carbs like nobody’s business.


While I was doing the 10-day corn challenge, I became obsessed with grits and using them outside of the traditional breakfast-mush sense. I created a smooth, gooey cheese sauce and the most luxurious oil-free butter.

So about halfway through the corn daze, I really wanted dessert, mainly chocolate. The PMS monster was angry and demanding it. I ignored the beast, but my mind kept going back to chocolate and how to incorporate it into oil-free, whole foods. I immediately thought of you, my new bff, grits. I’ve never had sweet grits in my life, but this just sounded so satisfying.

This comes together just as quickly as you can make grits. I have never had instant grits, as no self-respecting Southerner ever should. I like to top this off with just a dash of cayenne, but that’s totally optional.


1/2 cup of dry grits cooked according to the directions on the package (about 2 cups cooked)

1 tablespoon of cocoa power

1/2 teaspoon of cinnamon

1-3 teaspoons of pure maple syrup depending upon how sweet you want the grits

Dash of real vanilla extract

Pinch of cayenne pepper, optional


Cook your grits according to the package’s directions. Let them sit, covered, until they become tender. It’s usually about 10 minutes.

Add all the ingredients except for the cayenne pepper and stir until everything is thoroughly combined.

Place into individual ramekins and top with a pinch of cayenne and cinnamon.

Makes 2 servings









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