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Vegan Mexican Hot Chocolate

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  • Author: Gabrielle


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Hot Chocolate: 



  1. In a medium sauce pan over medium heat add the almond milk and cinnamon sticks. Cook for 10 minutes until fragrant.
  2. Once slightly bubbling add the chopped chocolate. Whisk until it’s melted and incorporated.
  3. Now add the vanilla, salt, cayenne, and cook for an additional 3 minutes. If you use traditional dark chocolate and not the stevia sweetened, add 1/4 cup agave, honey or sugar
  4. Turn off the heat and remove the cinnamon sticks. Whisk or use a Frother to create foam. Garnish with coconut whip, chocolate shavings, and red pepper flakes. Serve hot.