Name: Dairy-Free Mexican Hot Chocolate
Ingredients: 1 cup milk of choice (I especially love almond and coconut); 3 tablespoons raw cacao powder; 1 teaspoon vanilla extract; 2 tsp ground cinnamon; 1/4 tsp chili powder; 1/8 tsp cayenne; Generous pinch black pepper; Generous pinch sea salt; 1 tablespoon teaspoon coconut oil or cacao butter, melted (see note in post text for the difference between the two); 3 teaspoons liquid sweetener of choice (honey, maple syrup, coconut syrup)

Ingredients

Scale

1 cup milk of choice (I especially love almond and coconut)
3 tablespoons raw cacao powder
1 teaspoon vanilla extract
2 tsp ground cinnamon
1/4 tsp chili powder
1/8 tsp cayenne
Generous pinch black pepper
Generous pinch sea salt
1 tablespoon teaspoon coconut oil or cacao butter, melted (see note in post text for the difference between the two)
3 teaspoons liquid sweetener of choice (honey, maple syrup, coconut syrup)

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Instructions

In a small saucepan over medium heat, heat milk until very warm, just before boiling. Add all ingredients and whisk aggressively (alternately, blend for 20 – 30 seconds). Serve immediately, topped with whipped cream (I love coconut whipped cream) or marshmallows of choice. Serves 1.