Vegan Chili Hot Cocoa

Someone stop me. I eat chocolate, bake with chocolate, and, hell, sometimes even dream about it. Now I'm drinking it. I was never a huge hot chocolate fan, until I tried a salted caramel hot chocolate from Starbucks; it was so good I almost cried. Thus, a hot chocolate kick ensued.

The kick is still going strong.



Speaking of kick, this hot chocolate definitely has some of it. It's a pretty simple and well known concept - Aztec hot chocolate - done my way. Made with healthy full fat coconut milk, freshly ground cinnamon and two different kinds of chili powder, this mug of cocoa would warm anyone even on the coldest of nights.



It's thick, rich, decadent, and went wonderfully with some floating leftover Dandies and cookies. I love the combination of chocolate and chilies because of the complexity on the palate; the tongue is immediately hit with rich chocolate, then the warmth of cinnamon and lastly by spiciness that creeps up on you and coats the back of your throat in the best possible way. The only thing that could make things better is a massage. Or more chocolate.


Vegan chili hot cocoa
Ingredients
- 1/3 cup full fat coconut milk
- 3/4 cup non-dairy milk (I used unsweetened hemp)
- 3 T cocoa powder
- 1 T stevia
- 1/2 tsp cinnamon, fresh ground preferred
- 1/8 tsp chipotle powder
- 1/8 tsp ancho powder

Instructions
- Bring coconut milk, non-dairy milk and stevia to a low boil. Turn to medium low and whisk in cocoa and chili powders and continue to whisk vigorously for 2-3 minutes, or until there are no more remaining lumps and mixture has thickened slightly. Pour into a mug, top with marshmallows and try not to burn your tongue (like me)!

Serves 1

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