I’m usually not the biggest fan of hot chocolates, but add a little spice or peppermint and I’m all for it. So when I went to a completely decadent chocolate house a little while back I was quite captivated by their ‘mexican hot chocolate’. I knew as soon as I read it I would be going home to research some mexican hot chocolate and make my own vegan version. I found that most recipes were based on cinnamon and some sort of chilli, so I worked from there. After adding cayenne pepper to my chocolate cookies I knew that it would be a great combination in a hot chocolate. I then went from there.
Ingredients
2 cups almond milk
60 grams (2 ounces) dark chocolate (I used Lindt 70 % cocoa as it is vegan)
2 TBSP maple syrup
1/2 tsp cayenne pepper (I added a little more because I wanted quite a bit of bite)
1 tsp cinnamon
pinch of salt
Directions
Add all of your ingredients to a small saucepan and warm over low heat (stirring constantly) until the chocolate dissolves. Taste and add anymore ingredients you want!
This recipe really is left to be desired. It is very rich and the almond milk thickened with the chocolate quite a bit – some may love it this way, some may be after a lighter more refreshing drink – in this case go ahead and add some more cayenne.
—//—
Gather your ingredients…
Add all of your ingredients to a saucepan and get stirring…
Taste test, adjust to your liking and enjoy!!
