Mexican Maple Hot Chocolate (Dairy-Free)
Curl up by the fire with this toasty warm cup with just a little kick of spice.
2 cups non-dairy milk (almond, soy, full fat coconut milk)
1 tsp ground cinnamon
2 TB Dutch process cocoa powder
1.5 ounces dairy free baking chocolate or chocolate chips, finely chopped
2 TB pure maple syrup
1/2 tsp pure vanilla extract
pinch of cayenne pepper
pinch of salt
Garnish: chocolate shavings, cinnamon stick, cocoa powder
Bring milk and cinnamon to simmer over medium-low heat. Whisk frequently while cooking, simmer for about 5 minutes. Add remaining ingredients (except garnishes) and whisk until incorporated and heated through. Pour into two mugs and garnish. Enjoy with a friend and a warm fire!