Tequila Spiked Mexican Hot Chocolate

• Refrigerated

  • 3 cups Almond milk

• Canned Goods

  • 1 Chili, dried
  • 1/2 cup Coconut milk, full-fat

• Condiments

  • 2 tbsp Agave
  • 1 Chocolate sauce, vegan

• Baking & Spices

  • 1/4 tsp Cayenne
  • 1/2 tsp Cinnamon, ground
  • 2 Cinnamon sticks
  • 1 tbsp Dark chocolate, powder
  • 1/4 tsp Jalapeno lime salt
  • 1/4 tsp Nutmeg
  • 2 tsp Vanilla extract, pure
  • 1 Whipped cream, Vegan

• Nuts & Seeds

  • 1 tsp Walnuts

• Beer, Wine & Liquor

  • 2 oz Tequila

Found on exsloth.com

Description

Ingredients

• 3 cups almond milk
• ½ cup full fat coconut milk
• 2 - 3 tbsp agave, more or less to taste
• ½ tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ tsp cayenne, more or less to taste
• ¼ tsp jalapeno lime salt
• 1 tbsp dark chocolate powder*
• 2 tsp pure vanilla extract
• 2 ounces tequila, divided, more or less to taste/preference
• 2 cinnamon sticks
• 1 dried chili or ¼ tsp chili flakes
• vegan whipped cream
• vegan chocolate sauce
• 1 tsp crushed walnuts

Directions

• Whisk together ½ cup almond milk, agave, spices, salt and cocoa powder in a small saucepan over medium high heat until cocoa is dissolved
• Whisk in remaining almond and coconut milk and add cinnamon sticks and dried chili if using
• Bring to a high simmer and heat for 5 - 10 minutes while continuing to whisk occasionally
• Stir in the vanilla and taste then adjust spices and sweetener to suit. Add more almond milk if too thick
• Strain the hot chocolate into two mugs and stir in the tequila
• Top with coconut whipped cream, vegan chocolate sauce, crushed walnuts and more jalapeno lime salt