Mexican hot chocolate
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/2 tsp vanilla extract
- 1/2 tsp pure vanilla extract
- 1/4 cup powdered sugar
- whipped cream
- pinch sea salt
- hot chocolate
- 2 cups non-dairy milk (i used 1/2 full-fat coconut milk 1
- 3 heaping tbsp cocoa powder or more for intense chocolate flavor
- 2-3 tbsp sugar or agave (or honey if not vegan) depending on your taste
- 1/2 tsp cinnamon (i recommend vietnamese as it's sweeter)
- scant 1/4 tsp each nutmeg and cayenne (omit cayenn
- 1/2 can full-fat coconut milk
- Carbohydrate 12.4502340095182 g
- Cholesterol 218.4602 mg
- Fat 59.0102200000096 g
- Fiber 0 g
- Protein 3.27145 g
- Saturated Fat 36.7287472000019 g
- Serving Size 1 1 (172g)
- Sodium 216.079800000096 mg
- Sugar 12.4502340095182 g
- Trans Fat 3.04385879999981 g
- Calories 591 calories
Hot chocolate In a small saucepan, bring milk to a low simmer over medium heat. Add cocoa powder, sugar, salt, vanilla and spices and whisk vigorously to combine. Serve warm with coconut (or regular) whipped cream and a drizzle of chocolate syrup. Whipped cream Place your coconut milk in the fridge overnight or in the freezer for 30 minutes to an hour. Upon removal, be careful NOT to shake the can as you want the cream to remain separated from the liquid. Open the can and scoop the top layer of cream into a chilled mixing bowl. Whip on medium-high until soft peaks form. (Add a dash of the remaining coconut liquid if it's too thick.) Add powdered sugar and vanilla and whip again to combine. Taste and adjust flavor/sweetness accordingly. Serve with hot cocoa and reserve the rest in an airtight container in the fridge for later use. Should keep for several days.
