Carrageenan Free Vegan Mexican Hot Chocolate
Total time15 min
Prep time5 min
Cook time10 min
4.5(30)
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Learn more →Ingredients
2 servings
- 1 can (13.5 oz) full-fat coconut milk
- 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
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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