Mexican Inspired Hot Chocolate

• Prep | 5 m

• Cook | 5-10 m

• Ready in | 10-15 m

• Makes | 2 mugs

INGREDIENTS

• 2.5 cups soy milk*

• 2 tbsp dark cocoa powder

• 1/2 tsp cinnamon

• 1/4 tsp nutmeg

• pinch of cloves

• pinch of cayenne

• pinch of sea salt

• 2-3 tbsp maple syrup (taste test for desired sweetness)

Optional:

• Vegan marshmallows

DIRECTIONS

1. Warm milk on the stove over medium-low heat.

2. Add cocoa powder, cinnamon, nutmeg, cloves, cayenne, and sea salt.

3. Add maple syrup.

4. Remove from heat and pour into mugs. Top with marshmallows and enjoy!

NOTES

*If substituting soy milk, use a thick plant milk, e.g. homemade, cashew, or oat.