From Minimalist Baker
Vegan Mexican Hot Chocolate
- Time
- 10 min
- Makes
- 2
- Ingredients
- 7
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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
Nutrition · per serving
1 hot chocolates per serving
- Calories
- 388 kcal
- Fat
- 30 g
- Fiber
- 6 g
- Sugar
- 24 g
- Sodium
- 95 mg
- Protein
- 5 g
- Carbohydrate
- 31 g
- Saturated fat
- 26 g
As published by Minimalist Baker.
The method
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