There’s something about hot chocolate that takes me back to childhood – warming up from the inside out with a steamy Styrofoam cup of hot chocolate while picking out a tree, or curling up by the fire with a good book and a warm mug. These days I don’t find myself drinking hot chocolate very often, but the other day it finally cooled down a bit in Austin and I had such a craving for it. I like anything with a spicy kick so I decided to try making some vegan Mexican hot chocolate – the results were pretty amazing.
Vegan Mexican Hot Chocolate
Makes 1 serving
2 cups almond milk (or substitute of choice)
2 tablespoons cacao powder (I used this kind)
1 tablespoon raw cane sugar
1 pinch cayenne pepper
1 cinnamon stick
On the stove top, whisk together all ingredients in a pot until fully incorporated and steaming hot. Serve and enjoy!
Optional: Garnish with a sprinkle of sea salt