Vegan Mexican Hot Chocolate
Vegan Mexican Hot Chocolate! Thick, creamy hot chocolate lightly spiced with cayenne and cinnamon.
Ingredients
- 2 cups unsweetened almond milk
- 1 cup canned coconut milk
- 3 tablespoons cane or coconut sugar
- 2/3 cup finely chopped bittersweet or semi-sweet chocolate
- ⅛ teaspoon cayenne
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Coconut cream, for topping
- Shaved chocolate, for topping
Instructions
- Heat the almond milk, coconut milk and sugar in a medium saucepan over medium heat. Whisk, gently bringing the milk to a simmer, taking care not to burn it.
- Add in the chopped chocolate and spices and whisk continuously until the chocolate has melted and the milk is very creamy and smooth, about 1-2 minutes.
- Remove from heat and let stand for 3 minutes before drinking to sightly cool.
- Divide into mugs and dollop with coconut cream and shaved chocolate.
Notes
*For a peppermint version, omit the cayenne, vanilla extract and cinnamon and swap in 1/4 to 1/2 teaspoon of peppermint extract instead. Make sure to use peppermint and not mint! Serve with whipped coconut cream and chopped candy canes.