Name: Vegan Mexican Hot Chocolate
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 (hot chocolates)
Ingredients: 2 cups non-dairy milk ((I used 1/2 full-fat coconut milk 1/2 vanilla almond milk)); 3 heaping Tbsp cocoa powder ((or more for intense chocolate flavor)); 2-3 Tbsp sugar or agave ((or honey if not vegan // depending on your taste)); 1/2 tsp cinnamon ((I recommend Vietnamese as it's sweeter)); 1/4 scant tsp each nutmeg and cayenne ((omit cayenne if you don't like spice)); 1/2 tsp pure vanilla extract; 1 pinch sea salt