Vegan Mexican Hot Chocolate
—·Mayan-Inspired,Mexican-Inspired,Vegan
Ingredients
- 2 cups non-dairy milk (I used 1/2 full-fat coconut milk 1/2 vanilla almond milk)
- 3 heaping Tbsp cocoa powder (or more for intense chocolate flavor)
- 2-3 Tbsp sugar or agave (or honey if not vegan // depending on your taste)
- 1/2 tsp cinnamon (I recommend Vietnamese as it's sweeter)
- 1/4 scant tsp each nutmeg and cayenne (omit cayenne if you don't like spice)
- 1/2 tsp pure vanilla extract
- 1 pinch sea salt
Instructions
3 steps
- 1
In a small saucepan, bring milk to a low simmer over medium heat.
- 2
Add cocoa powder, sugar, salt, vanilla and spices and whisk vigorously to combine.
- 3
Serve warm with coconut (or regular) whipped cream and a drizzle of chocolate syrup.
Progress
0 / 3 steps
Nutrition
Per serving (based on 2 servings)
Calories
388cal
Protein
5.0g
Carbs
31.0g
Fat
30.0g
Fiber
6.0g
Sugar
24.0g
Sodium
95mg
Saturated Fat
26.0g
