Pescatarian Vegan Mexican Hot Chocolate

Total time15 min

Prep time5 min

Cook time10 min

4.5

(30)

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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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