^[1]I’m not a huge fan of chocolate, but I can’t resist the taste and smell of Mexican chocolate. The notes of almond, cinnamon, and vanilla with just a hint of spice from cayenne pepper take my taste buds to another world. Be careful with the cayenne, though: with such a sweet base underneath it, the heat jumps out quick. If you aren’t paying attention when you add that dash, you will have one spicy hot cocoa on your hands! Contributed by Alicia C. Simpson from Quick and Easy Low-Cal Vegan Comfort Food: 150 Down-Home Recipes Packed with Flavor, Not Calories ^[2]*, © 2012, published by The Experiment. Photo by Sara Lynn Paige.

Makes four 8 ounce servings

• ¼ cup unsweetened cocoa powder
• ¼ cup plus 1 tablespoon agave nectar
• ¾ teaspoon ground cinnamon
• 4 cups unsweetened plain almond milk
• ¾ teaspoon vanilla extract
• ½ teaspoon almond extract
• Dash of cayenne

Whisk all the ingredients together in a medium saucepan and heat over medium heat until warmed through.

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• Sweet tooth still craving? Here are more Vegan Baking and Sweets ^[3].