Paleo Mexican Hot Chocolate

• Vegan
• Gluten free

• Refrigerated

  • 2 cups Non-dairy milk

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1 tsp Cinnamon, ground
  • 2 tbsp Cocoa powder
  • 1 can Coconut milk with no stabilizers like guar gum, full fat
  • 1 1/2 oz Dark chocolate bar
  • 1/4 tsp Nutmeg
  • 1/8 tsp Salt
  • 1/4 tsp Vanilla extract
  • 1/2 tsp Vanilla extract, pure

Found on whatgreatgrandmaate.com

Ingredients

• 1 can full fat coconut milk with no stabilizers like guar gum, chilled in the fridge for at least 4 hours
• 1 tbsp maple syrup
• ¼ tsp vanilla extract
• 2 cups non-dairy milk (I used ½ almond milk and ½ full fat coconut milk)
• 1 tsp ground cinnamon
• 2 tbsp cocoa powder
• 1.5 ounce dark chocolate bar, roughly chopped
• Optional: 1-2 tbsp honey or maple syrup*
• ½ tsp pure vanilla extract
• ¼ tsp nutmeg
• ⅛ tsp cayenne pepper
• ⅛ tsp salt
• Options: cocoa powder, chopped chocolate, or cinnamon, for garnish

Directions

• Carefully take out the can of coconut milk from the fridge, and turn it upside down.
• Open the can. Youll see the coconut water floating at the top. Pour out the coconut water, until you see the thick coconut cream resting on the bottom.
• Scoop out the cream into a large bowl. Add the maple syrup and vanilla extract.
• Using a hand mixer, a stand mixer, or an electric whisk, whip the cream until it becomes fluffy.
• Place back into the fridge until ready to use.
• Pour milk and cinnamon into a saucepan and bring to a simmer over medium low heat for 5 minutes until fragrant. Whisk occasionally to prevent the milk from burning.
• Add cocoa powder, chocolate, honey, vanilla extract, nutmeg, cayenne pepper, and salt. Whisk frequently, until the chocolate is melted, about 5 minutes.
• Pour the hot chocolate into 2 mugs
• Top with coconut whipped cream.
• Garnish with cocoa powder, chopped chocolate, and/or cinnamon.