Chocolate-Cinnamon Mexican Fusion Mocktail

Allergens

None

Ingredients

• 2 cups almond milk 1 cup coconut cream 4 oz unsweetened cocoa powder 1/2 tsp ground cinnamon 1/4 tsp ground vanilla bean 1/4 cup honey or agave syrup 1/4 tsp sea salt 1/2 cup ice Cinnamon sticks and chocolate shavings, for garnish

Instructions

1. In a saucepan over medium heat, whisk together almond milk, coconut cream, cocoa powder, ground cinnamon, vanilla bean, honey or agave syrup, and sea salt until well combined. Stir constantly to prevent burning.
2. Once the mixture is smooth and heated through, remove from heat and let it cool slightly.
3. Pour the chocolate cinnamon mixture into a blender and add ice. Blend until smooth and frothy.
4. Pour the mocktail into four glasses and garnish with cinnamon sticks and chocolate shavings. Serve immediately.

Chef’s Insight

The perfect balance of cocoa, cinnamon, and vanilla creates an indulgent experience that transports you straight to Mexico.

Notes

This mocktail is dairy-free, gluten-free, and Paleo-friendly.