Mexican Hot Chocolate
- Ingrdients:
- 1 (13.5 ounce) can coconut milk
- 1 cup water
- ¼ cup cacao powder
- ¼ cup agave nectar
- 20 drops vanilla creme stevia
- 1 tablespoon vanilla extract
- 1 teaspoon to 1 tablespoon cinnamon
- ¼ teaspoon chili powder
- dash cayenne pepper
- dash celtic sea salt
- ***
- Directions:
- Place coconut milk, water, cacao powder and agave in a Vitamix
- Puree on high speed until smooth
- Blend in stevia, vanilla, cinnamon, chili, cayenne and salt
- Heat mixture in a saucepan until warm
- Top with Whipped Cream (optional)
- Reblend and Serve
Note: Stevia is a sugar substitute. Adjust the cinnamon to your taste.
Serves 4
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