Web vegan mexican hot chocolate.

Mexican hot chocolate recipe almond milk. It has a rougher texture than milk chocolate and is. Enjoy a warm drink of spiced hot cocoa on chilly days! As you can see i used almond milk for my chocolate.

Web how to make this almond milk hot chocolate in the microwave. In a medium saucepan with a heavy bottom, whisk together the masa harina, muscovado sugar, cocoa powder, chili powder and salt. This recipe is in partnership with mccormick spices.

I was happily surprised at how well the almond milk frothed up. This mexican hot chocolate is made with real milk, 100% unsweetened cocoa powder, vanilla extract, cinnamon, chili powder, and a little bittersweet chocolate to make the whole thing a bit creamier and smoother. Then, add the vanilla extract.

Place half of the chocolate in a blender. Reduce the heat a little and gently simmer, stirring occasionally, for about 10 minutes to bloom the cinnamon and spices. Web combine the milk, vanilla, sugar, cinnamon, salt, and cayenne or chili powder (if using) in a medium pot or saucepan.

Remove the hot chocolate from the heat and pour into. Use a whisk to vigorously mix the hot chocolate until it’s very frothy, 3 to 4 minutes. I also added a pinch of cayenne pepper to give it a little spicy end note, but.

Incredibly cozy, healthy vegan mexican hot chocolate that’s perfectly sweet with a hint of spice — made with a blend of almond and coconut milk. If you are using an induction stove top, remove the pan from the burner so it doesn’t continue to cook. Add heated milk and chocolate to warm crock pot with rest of ingredients.