# Vegan Mexican Hot Chocolate

Cuisine: western · Time: 10 minutes · Servings: 2

## 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

## 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.

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Source: minimalistbaker — https://minimalistbaker.com/mexican-hot-chocolate-with-coconut-whipped-cream/
Page: https://findfood.fun/vi/recipes/730
Language: en (requested translation unavailable)