Wrap yourself in the cozy embrace of this vegan rich and creamy Rosa's Mexican Hot Chocolate. Made with velvety plant-based milk, it’s infused with the deep flavors of cacao, a touch of cinnamon, and a hint of warming chili for a traditional twist. Sweetened naturally and whipped to perfection, this comforting drink is perfect for chilly evenings or as a decadent treat to savor. Enjoy the nostalgic taste of Mexico in every sip!
Ingredients
2 cups Plant-Based Milk (e.g., cashew, almond, oat, or soy milk)
2 Tablespoons Cacao Powder (or cocoa powder for a milder flavor)
2 Tablespoons Coconut Sugar (or your preferred sweetener) (adjust to taste)
1 Cinnamon Stick (or 1 tsp ground cinnamon)
1-2 Whole Cloves (or a pinch of ground clove)
1/2 tsp Vanilla Extract
Big Pinch of Cayenne Pepper (optional, but recommended for a slight kick)
Pinch of Salt
Optional Toppings: Vegan Whipped Cream, Chocolate Shavings, or a Sprinkle of Cinnamon
Instructions
In a medium saucepan over medium heat, pour in the plant-based milk and add the cinnamon stick and whole cloves. Let it heat gently, stirring occasionally, until the milk is warm and infused with the spices (about 5 minutes).
In a small bowl, combine the cacao powder, coconut sugar, and a few tablespoons of warm milk. Stir until you have a smooth paste (this helps prevent lumps).
Pour the cocoa paste into the saucepan and whisk well. Add a pinch of cayenne pepper (if using) and salt.
Lower the heat and let the mixture simmer for about 3-5 minutes, whisking occasionally, until it's creamy and slightly thickened.
Remove from heat, stir in the vanilla extract, and strain out the cinnamon stick and cloves if you used whole spices.
Pour into mugs and top with vegan whipped cream, chocolate shavings, or a sprinkle of cinnamon for a festive touch.
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