I’m partial to chocolate, especially when it comes with added comfort and health benefits! This “Mayan Spiced” vegan hot chocolate is packed with good-for-you ingredients. Chocolate itself is rich in antioxidants; cinnamon helps regulate blood sugar; cayenne has anti-inflammatory properties; coconut milk has medium-chain fatty acids which your body can easily burn for fuel (valuable on chilly winter days!) As a bonus, adding a pinch of salt replenishes electrolytes lost through sweat in the hot room. This is a simple, indulgent treat that is great for your body.
Thanks to Minimalist Baker for the recipe + photo.
Creamy, sultry vegan drinking chocolate made with dairy-free milk, dark chocolate and a blend of Mayan spices. An indulgent, dairy- and -gluten free dessert in 15 minutes.
Cuisine: VeganServes: 4Ingredients
- 2 cups non-dairy milk (I use 1 cup full fat coconut + 1 cup unsweetened almond milk)
- 5 ounces (~1 cup) dairy free dark chocolate, chopped (70% cacao is best)
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp cayenne (more or less, depending on preferred spice)
- Pinch nutmeg (optional)
- 1/4 tsp sea salt
- 1-2 Tbsp raw cane or coconut sugar (optional)
- Coconut whipped cream for toppingInstructions
- Add coconut and almond milk to a small saucepan and bring to a simmer over medium heat. Add dark chocolate and whisk to combine.
- Add spices and whisk vigorously to combine.
- Once chocolate is completely melted, remove from heat and add vanilla extract. Whisk to combine. Taste and adjust flavors as needed, adding sugar or sweetener of choice if not sweet enough. Add more cayenne for kick.
- To serve, top with coconut whipped cream, a dusting of cocoa or cacao powder (optional), and any additional spices and/or chocolate desired.
- Store leftover drinking chocolate covered in the refrigerator for up to a few days. Freeze for longer term storage, though best when fresh.
Share your favourite winter treat recipe in the comments!