Churro-Style Mexican Hot Chocolate

Allergens

None

Ingredients

• 2 cups almond milk
• 4 oz unsweetened chocolate, finely chopped
• 2 tbsp coconut sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cayenne pepper (optional)
• Pinch of sea salt
• 1 tsp pure vanilla extract
• Whipped coconut cream, for serving
• Cinnamon sugar, for sprinkling

Instructions

1. In a medium saucepan, heat the almond milk over medium heat until it begins to steam. Do not let it boil.
2. Add the chopped chocolate, coconut sugar, cinnamon, and cayenne pepper (if using) to the saucepan with the heated almond milk. Stir gently until the chocolate has completely melted and the mixture is smooth.
3. Remove from heat and stir in the vanilla extract and a pinch of sea salt. Allow the mixture to cool for a minute or two, then pour into two mugs or glasses.
4. Top each mug with a generous dollop of whipped coconut cream and sprinkle cinnamon sugar on top. Serve immediately.

Chef’s Insight

To create a more authentic churro-style drink, consider using a mix of almond and cashew milk for a creamier consistency.

Notes

The cayenne pepper adds just a hint of spice to this hot chocolate; adjust the amount according to your preference.