Vegan Mexican Hot Chocolate
Hot chocolate with a twist! Spicy cinnamon and chili powder cut through the richness of the chocolate making for the perfect cold weather drink.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 drinks 1x
- Category: Beverages
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
2 1/2 c nondairy milk
1/2 c semi sweet chocolate chips
1 tbsp sugar
1/2 tsp cinnamon
1/4 tsp chili powder
pinch sea salt
1/2 tsp vanilla extract
Instructions
- Combine Ingredients and Melt Chocolate: Combine all ingredients with the exception of vanilla extract in a small pot. Place on the stove and heat over medium-low whisking occasionally. Heat until all chocolate is completely melted. This should take 3-5 minutes. Remove pot from heat and whisk in vanilla extract.
- Garnish and Serve: Divide hot chocolate between two mugs and allow to cool for about 5 minutes. Top with vegan marshmallows and nondairy whipped cream if desired. Serve immediately.
Notes
*Any nondairy milk will do in this recipe BUT I have found the Oat Milk stored in the refrigerator section of the grocery store to be the creamiest around!
Find it online: https://censoredbaker.com/vegan-mexican-hot-chocolate/
