Vegan Mexican Hot Chocolate

🧂 Ingredients

• 1.35 ounces Mexican Chocolate

  -  I used Cacao Puro
• 2 cups unsweetened vanilla almond milk
• 1  teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• pinch cayenne pepper
• Full fat coconut milk

  for whipped cream - optional
• Cacao powder

  optional

Instructions

• 1 Refrigerate coconut milk overnight. Scoop thick part off the top. Mix coconut
  milk in a high speed blender
  [https://www.amazon.com/Ninja-BN701-Professional-capacity-Crushing/dp/B0855B5Z6F?crid=10Z514O9SJU99&keywords=Ninja+professional+plus+Blender&qid=1683066342&sprefix=ninja+professional+plus+blender%2Caps%2C169&sr=8-3&linkCode=ll1&tag=creatmindf_kitchenandhousewares-20&linkId=4ca8768263b36529eef2e57c90bc405e&language=en_US&ref_=as_li_ss_tl]
  or Nutribullet
  [https://www.amazon.com/gp/product/B0163K1Z3G/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0163K1Z3G&linkCode=as2&tag=creatmindf-20&linkId=5c8313adf66464a6e79b50b857ccb386].
  Refrigerate for 30 minutes - 1 hour.
• 2 Finely grate or chop the Mexican chocolate. Save some for garnish or use cacao
  powder to garnish.
• 3 Bring almond milk to a simmer in a small saucepan
  [https://www.amazon.com/gp/product/B07NQJ4XM6/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07NQJ4XM6&linkCode=as2&tag=creatmindf-20&linkId=037d15dc5f88e5725e6340e55523a70a]
  over medium-high heat. Add in grated Mexican chocolate, vanilla extract,
  cinnamon, nutmeg, and cayenne pepper. Reduce the heat to medium-low. Simmer for
  5 minutes, whisking constantly until chocolate is melted and almond milk is
  frothy.
• 4 Top with whipped coconut milk and grated Mexican chocolate or cacao powder.

Nutrition Info