Dairy Free Mexican Hot Chocolate with Cinnamon and Chile

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  4 cups whole milk
  Swap

  Use soy milk instead.

  Silk Original Soymilk, Gluten FreeSilk Organic Unsweet Soy Milk - 64 fl ozWestsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl ozWest Life Organic Soymilk Plain

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  Chef's tip

  Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
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  3 oz mexican chocolate (such as ibarra or taza), roughly chopped
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  1 tbsp unsweetened cocoa powder
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  1 tbsp granulated sugar
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  1 tsp ground cinnamon
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  ½ tsp ancho chile powder
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  ¼ tsp vanilla extract
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  1 pinch salt
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For serving

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  whipped cream or marshmallows, for serving (optional)
  Omit this

  This ingredient likely doesn’t work for the diet.

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  ground cinnamon, for dusting (optional)
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