The taste and aroma of Mexican chocolate are hard to resist. The notes of almond, cinnamon, and vanilla with just a hint of spice from cayenne pepper will take your 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’ll 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*, © 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 pepper
- Cinnamon sticks for serving, optional
Whisk all the ingredients together in a medium saucepan and heat over medium heat until warmed through.
Divide among four mugs, serving each with a cinnamon stick, if you’d like.
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- Sweet tooth still craving? Here are more Vegan Baking and Sweets.