As many of you know, I attended the first ever Food Blog University in Cancun last week. It was pretty fantastic and suffice it to say that I took away a long list of things I need to start working on. But the real takeaway from my trip?
MEXICAN COFFEE IS MY NEW FAVORITE EVERYTHING.
We worked hard and played hard (ok mostly relaxed by the pool, but there WAS some volleyball and ping pong – which still counts, right?) during and after the conference, and every morning my new bff Mexican coffee was there for me to help start the day.
Before I get into why the coffee is so amazing (and why you should start making it STAT) I’ll just say a few things about the conference for those of you (mostly my fellow bloggers) who might be interested in going next year…
TOP TEN REASONS YOU SHOULD GO TO FOOD BLOG UNIVERSITY IN 2016
1. FBU is by design a more intimate conference with fewer bloggers invited – meaning that you get some serious quality time with not only your fellow attendees, but especially with the major talent that you are there to learn from. It’s a big deal.
2. I’ll be there.
Let’s hang out by the pool and stuff.
3. It’s in Cancun – need I say more?
4. Lindsay and Bjork from Pinch of Yum are just as amazing in person (funny, nice, smart, and the most adorable couple EVAH) as they are on the blog and Food Blogger Pro videos.
Not only did a learn a TON from both of them, we had a great time with them during the progressive dinner and throughout the conference. Also the hand’s on photography workshop with Lindsay alone made this trip worth it – if you’re looking to up your photography game, this girl can make it happen and she’s an open book when it comes to sharing her tips and tricks.
She also has some really great video tutorials out on Food Blogger Pro if you can’t make it to a conference or one of her workshops, so you should definitely check those out if you’re in need of some help with lighting, styling, learning to use your camera, etc.
5. Mexican Coffee – seriously, it’s worth it.
6. The FBU organizers Diana & Eric from Eating Richly, and Melissa and Luis from Serendipity and Spice really have their act together when it comes to event planning. They were a dream to work with and they really went above and beyond in making the most of every second of our time together. In addition they contributed some pretty awesome content to the actual conference – especially regarding information I was looking for on creating videos for your blog. Once the conference was over, they were busy for days already getting the ball rolling for next year and it’s going to be EVEN MORE AMAZING.
7. Again – IT’S IN CANCUN – and held at the truly gorgeous Dreams Riviera Cancun Resort and Spa. It’s all inclusive people – and I mean alllll inclusive – even the many fabulous cocktails!! There are over 7 restaurants onsite and the food is unbelievable – even the room service was amazing (try the salmon for sure – I ordered it twice it was so good!)
The entire facility is really beautiful and well-maintained, and the staff at every level were incredibly friendly and professional. We had a blast hanging out by the pool on our off days watching the entertainment crew conduct aqua aerobics, volleyball, super fun races and other activities for prizes, and all sorts of cooking demos (making Paella, Ceviche, and even 5 different cocktail recipes.) A talented and hilarious group – it would be anyone’s dream job to hang out with these guys every day!
Seriously, I can’t say enough about how fantastic the resort was – and how much they spoiled us as FBU attendees with personalized desserts sent to our rooms, a beautifully framed group photo after the conference, and lots of other swag. Carla their social media specialist was super fun to work with and really went all out for us. I already can’t wait to go back!
Hopefully Soon…
8. Jaden and Scott Hair from Steamy Kitchen will hopefully be there again as well, and they are THE REAL DEAL. True professionals at the blogging biz, these guys know their stuff and are at the top of their game. I learned a TON from the presentations they gave, but also felt smarter just by hanging out near them – kind of an osmosis sort of thing. Very inspiring people with a lovely family, it was great to be able to learn from and hang out with them during the different events.
9. FBU is about families and I heart that so much. Not only is it about bringing your family to the conference and including them in a lot of the fun stuff, which is pretty great in itself – it’s about blogging as a family or a couple.
It’s built specifically for bloggers that are looking to live the dream of blogging being your primary source of income so you can spend more time together as a family and do the things you want to do rather than punching a clock 5 (or more) days a week.
It takes time, commitment, and hard work to get there, but FBU is committed to giving you the tools to do it – and you get to learn from and be inspired by couples and families that have already done it and want to help you get there too.
10. In case you weren’t paying attention – it’s in Cancun, people! CANCUN!
#FBU2016 – Make. It. Happen.
Ok, now that we’ve gotten that out of the way – let’s talk about the beverage that will pretty much be solely responsible for me surviving my first full winter back in the Northeast. Brrrrr!
I’m already a lover of coffee as most of you know. This Mexican coffee has everything I love about regular coffee and also adds flavors of cinnamon, chocolate and vanilla. ALL IN THE SAME CUP.
I’m in love.
For reals.
The only problem (for me) with the coffee we were drinking in Mexico was that it was sweetened with real sugar, and cloyingly so. I knew after my first sip that I would have to recreate it as soon as I got home in a low carb and keto friendly version.
I wasn’t sure that I could nail the flavors without the copious amounts of brown sugar and chocolate syrup, but I managed to make a truly delicious version using Torani Sugar Free Brown Sugar and Cinnamon Syrup and Saco Dutch Processed Cocoa Powder. Even Mr. Hungry agreed that it was as good or better than what we were drinking in Mexico – without the carbs and calories!
Move over Pumpkin Spice Lattes (or PSL if you’re one of the cool kids) – this comforting coffee+cocoa+homey spices concoction is going to be my go-to morning bevy this winter. I will be drinking it pretty much non stop – and you should too!
As a side point, you can also dress this up with some rum to make it a fun cocktail for when you’ve got some friends over (….orrrrrr when you’re sitting by the fire in your jammies binge watching Netflix.) Either way – a perfect evening, amiright?
Recipe Notes:
I created this recipe to be sweet but not cloyingly so – you can absolutely adjust the sweetening to your personal preference. I used heavy cream to finish mine but you can use whatever creamer (or none) that you prefer – just make sure to count it in your calories/carbs for the day if you’re following a strict keto diet as I didn’t include it in the nutrition info.
If you can’t get the Torani Sugar Free Brown Sugar and Cinnamon Syrup, you can sweeten this to taste with any low carb sweetener and use 2 whole cinnamon sticks to get the flavor at least close. I do recommend the syrup though – it makes a big difference in my opinion!
Mexican Coffee – Low Carb and Sugar Free
- Yield: 2 servings 1x
Description
Move over PSL, this low carb Mexican coffee is my new favorite sugar free morning bevvy, and it’s the one thing that might get me through the winter! Keto and Atkins friendly!
Ingredients
- 2.5 cups water
- 1/2 cinnamon stick
- 2 whole cloves
- pinch of salt
- 1 Tbsp unsweetened cocoa powder (my favorite)
- 3 Tbsp espresso ground coffee (or 1/4 cup regular coffee)
- 1/4 tsp vanilla extract
- 1 Tbsp erythritol sweetener (my favorite)
- 2 Tbsp Torani Sugar Free Brown Sugar and Cinnamon Syrup
Instructions
- Combine the water, cinnamon, cloves, salt, cocoa powder, and ground coffee in a small saucepan. Bring to a boil and then simmer for five minutes. Remove from the heat and add the vanilla extract, sweetener, and flavored syrup. Stir and then let steep undisturbed for five minutes. Carefully ladle or pour off the coffee into 2 mugs, leaving the grounds undisturbed at the bottom of the pan. Alternatively you could pour it through a coffee filter, but it’s really not necessary if you’re careful when pouring. Test and adjust for sweetness and add the creamer of your choice.
Notes
Approx. nutrition info per serving: 11 calories, 0g fat, 1g net carbs, 0g protein
- Category: Low Carb Coffee
- Cuisine: Mexican
In other exciting news, I’ve teamed up with Woman’s World Magazine and Atkins to create a super healthy and delicious soup recipe and menu plan that is featured in the November 9, 2015 issue of Woman’s World! Some of their readers who tested it out have lost 10lbs in just one week!
Grab your copy and check it out this week before they are all gone!
New to low carb and need some help getting started? Try out any one of my free low carb and keto menu plans with recipes and shopping lists and start losing weight fast!
Rachel Skoog says
Just, wow! Amazing!
★★★★★
Jennifer Warren says
This was such a rich recipe. So delicious!
★★★★★
Kelly says
Hello!
This looks good. Could I use cacao powder instead of regular cocoa powder, or do you think it would be too bitter? I already have cacao powder…..
Thanks!
Mellissa Sevigny says
I don’t see why not!
Ashley Verhage says
Oh yes! Everyday we were in Cancun this past January started with 2 of these ♡♡♡♡
PS totally buying your book tonight and entering the Roatan contest!! So excited!
★★★★★
Kathleen Kelly says
This would be a perfect coffee recipe to make in a slow cooker for a large gathering! Thanks for sharing!
Kathleen says
this recipe sounds delicious. Mexican hot chocolate is really good!
Deb says
This is delicious! I used some special coffee that a Colombian friend gave me (finely ground coffee) I was surprised that there really wasn’t a lot of grounds in it when I poured, but I think the cocoa kind of binds it at the bottom of the pan.
I love your recipes – they have made lchf very easy to do! I am not missing out on anything!
★★★★★
Eve says
I made this with 2 cups of water (accidentally, darn lupus fog lol!), 2 cinn sticks, the cloves, cocoa, salt, vanilla coffee, sugar-free vanilla Torani syrup, and heavy cream. … OH MY IT WAS DELISH! I tried it again with 2.5 cups water instead and it wasn’t as good. I’m on the lookout for brown sugar & cinn syrup now. :D My new fave thing! MEXICAN COFFEE! Great recipe! Thank you for sharing it!
★★★★★
Carolyn Brack-Jackson says
I was thinking that an addition of heavy cream or coconut milk would really give this hot chocolate a boost, did try it the way the recipe was written and it was pretty darn good, satisfied my craving for a sweet, dark chocolate desert!
★★★★★
Tina B says
I was just wondering when FBU2016 is and if you could fill me in on the details as I’m just getting ready to launch my new hosted blog in 2016 <3 thanks in advance!
Lorraine says
This looks Good! I’m thinking I should do the steeping part in my Bodum coffee pot then I can plunge the grounds to the bottom before pouring?
Willow | Will Cook For Friends says
FBU sounds amazing! I would so love to attend one of the food blogger conferences next year, but I find it so hard to justify the price when my wee little hobby doesn’t even pay for itself as it is. Seriously though, if I read any more posts like this about how awesome they are, I might just have to buckle down and do it (especially if you’re going to be there!).
Also, this coffee. I’ve heard of mexican hot cocoa, but never mexican coffee, and now I seriously want some. It sounds amazing, and also, super easy to make. The Husband actually has a mocha every morning, and every once and a while in the winter he adds a dash of cinnamon, so we’re basically halfway there already. I’ll have to make him one of these sometime and see what he thinks!
movita beaucoup says
We’ve had a weird fall here. It has been warm and the leaves are taking forever to change. (Maybe Mother Nature feels bad about the 10 foot snowbanks we battled last winter?) But today it is crisp and windy, and I find this post in my Feedly. Mexican coffee, here I come!!
Renea says
In the regards to the Atkins soup recipe in the Woman’s World magazine, I was wonderingly if you have to use the celery root. I am unable to find it in my area.
Mellissa Sevigny says
No, you don’t have to Renea – it just makes it even more hearty and filling with it!
shannon @ a periodic table says
Wait: mexican coffee AND you? in MEXICO? Say. no. more.
Mellissa Sevigny says
If you and Movita both came it would be the BEST. TRIP. EVER.
movita beaucoup says
I feel like my pure white body might reject Mexico. But not the food and drink. Can we just stay inside and eat?
Christine Castaneda says
OMG! Being Mexican I LOVE Mexican coffee especially Cafe de la Olla. I will definitely make this soon as I need to run to Smart n Final to get the Torani but I have everything else.
Glad you enjoy Cancun. Your pictures looked amazing. Thanks Melissa!
Andi says
I will be making this on Saturday. I have that brown sugar cinnamon syrup at home but I never really found the perfect thing to make with it. This will be a great use. Thank you.
Denise Sowles says
What is your favorite erythritol sweetener? The link goes to an Amazon page that offers many different brands. Thanks
Mellissa Sevigny says
My current fave is swerve Denise – not sure why the link is broken, I’ll check it out! Thanks!
Melissa says
Mmmmm….the Mexican coffee!! When we got home I made myself my normal coffee the next morning and told Luis I needed the Mexican coffee because after a week of drinking it I no longer liked mine! Now I wish I had tried the salmon from room service…guess I’ll have to get it next year.
Dr. Lane Sebring says
This sounds really good. I fell that the cloves would add a nice flavor to the drink. Thanks for the recipe Mellissa.
Frankie says
I do love mocha flavoring, but I do not drink coffee in any shape or form. So, answer me this, could Pero or Postum be substituted and remain close in original flavor? That is what I am considering as a substitute. As for the Torani, I most likely, could purchase that online.
Thanks for the recipe. I look forward to trying it. I did try a recipe for Bullet Proof Cocoa, but all the fat had me up all night in the bathroom. Do you have a recipe for BPC (Cocoa)?
Frankie
Tennessee
Mary Cressler says
I love this!! It was so awesome meeting you and your family in Cancun. I agree with EVERYTHING you said about the trip. Though I never ended up trying the Mexican Coffee. I was warned about the sweetness, and since I never put sugar in my coffee I avoided it. BUT I’m totally trying your recipe! I actually have all the ingredients to make it today (except the erythritol… I have no idea what that even is?). Plus, my mom is coming to town this afternoon and I think this would be an excellent welcome drink for her (and me!).
Also it’s cold and rainy in Portland, so I need something to remind me of sunny Mexico!
Cheers,
Mary
Mellissa Sevigny says
It was great meeting you guys too Mary – you have a great family! Hopefully our paths will cross again soon – maybe we’ll make it out to Portland for a visit! I’ll be sure to bring an umbrella ha ha! Erythritol is a type of carb free sweetener but you can substitute regular sugar if you aren’t on a low carb plan – or any sweetener of your choice really. Enjoy!