Low Sodium Vegan Mexican Hot Chocolate

Total time15 min

Prep time5 min

Cook time10 min

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Ingredients

2 servings

1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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½ cup water
3 tbsp unsweetened cocoa powder
2 tbsp maple syrup
½ tsp ground cinnamon
¼ tsp cayenne pepper
¼ tsp vanilla extract
1 pinch salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

vegan whipped cream, for serving (optional)
vegan chocolate shavings, for serving (optional)

Instructions

1
Whisk together the cocoa powder, cinnamon, cayenne, and salt in a small saucepan until combined.
2
Add the water and whisk over medium heat until the cocoa mixture is smooth and no dry clumps remain, about 1 minute.

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