Mexican Spiked Hot Chocolate
Ingredients
The base
-
5 ½
cups
unsweetened almond milk
-
2 ½
cups
canned coconut cream
-
4
ounces
bittersweet chocolate bar, chopped
-
4
ounces
dark baking chocolate bar or semi-sweet baking chocolate
-
½
tablespoon
cinnamon
-
2
pieces
cinnamon sticks (optional)
-
½
teaspoon
nutmeg
-
¾ to 1
teaspoon
chili powder
-
2
teaspoons
pure vanilla extract
-
½ to ⅔
cup
maple syrup
-
¼
cup
unsweetened cocoa powder
The optional alcohol
Toppings
-
to taste
toasted vegan marshmallows
Instructions
- Combine all ingredients except the tequila in a slow cooker and whisk to mix.
- Cook on high for 1 hour, stirring often. Remove the cinnamon sticks after an hour.
- Continue cooking on low for another 1 to 2 hours until the chocolate melts completely.
- Stir in the tequila and set the slow cooker to warm.
- Serve hot chocolate topped with toasted vegan marshmallows.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
312
Total fat
16.4g
Total carbohydrates
22.8g
Total protein
4.2g
Sodium
133.8mg
Cholesterol
0.3mg
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