Vegan Mexican Hot Chocolate |
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Prep Time: 1 Minutes Cook Time: 5 Minutes |
Ready In: 6 Minutes Servings: 2 |
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Recipe found on , by Chef Beverly Lynn Bennett. Ingredients:
2 tablespoons cocoa powder |
4 teaspoons unbleached cane sugar |
1/4 teaspoon ground cinnamon |
1 pinch cayenne or 1 pinch chili powder |
1 pinch sea salt |
2 cups vanilla-flavored soymilk (or other nondairy milk of choice) |
1/2 teaspoon pure vanilla extract |
Directions:
1. In a small saucepan, whisk together the cocoa powder, sugar, cinnamon, cayenne, and salt and then whisk in the soy milk.
2. Place over medium heat and bring to a boil. Remove from the heat and whisk in the vanilla.
3. Divide the mixture between two cups and serve hot.
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