Low Iodine Vegan Mexican Hot Chocolate
Total time15 min
Prep time5 min
Cook time10 min
4.5(30)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Can be omittedchocolate shavings
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!