Spicy Vegan Mexican Hot Chocolate

By Vegan Man

Serves 4


  • 1/4 Cup Cocoa Powder
  • 3 Tablespoons Raw Cane Sugar
  • 1/2 Teaspoon Cinnamon
  • 2 Pinch Cayenne Pepper
  • 2 Pinch Sea Salt
  • 4 Cups Vanilla Coconut Milk (or substitute Almond, Soy, Rice etc.)
  • 1 Teaspoon pure vanilla extract
  • 1/4 Cup Vegan Mini-Marshmallows (Dandies are my favorite)


In a small pot, whisk together the cocoa powder, sugar, cinnamon, cayenne, and salt and then whisk in the coconut milk.

Bring to a boil over medium heat. Remove from heat and add the vanilla extract.

Pour into four mugs and top with marshmallows.


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