afoona
Mexican Hot Chocolate with Chili and Cinnamon
Drinks

Mexican Hot Chocolate with Chili and Cinnamon – Vegan version

Mexican-style hot chocolate with hot chili and aromatic cinnamon — a warm, surprising treat with a gentle kick. Vegan version: Unsweetened soy milk and Dark chocolate (dairy-free).

⏱ 10 min🍽 2 servings 🌍 Israeli👩‍🍳 Afoona
🧀 Dairy🥬 Vegetarian🌾 Gluten-free
Versions:Original🌱 Vegan⚖ Pareve

👨‍🍳 Method

  1. 1
    Heat the unsweetened soy milk in a small saucepan over medium heat, to just below boiling.
    Small saucepanStove
  2. 2
    Add the cocoa, sugar, cinnamon, chili and salt and whisk until there are no lumps.
    Whisk
  3. 3
    When the drink starts to simmer gently, remove from the heat.
    💡unsweetened soy milk doesn't take well to a real boil: turn off the heat when the drink starts to simmer gently, before big bubbles rise.
  4. 4
    Pour into mugs, sprinkle the dark chocolate on top, add the cinnamon stick and serve hot.
296calories
10 gprotein
33 gcarbs
14 gfat
● protein 14%● carbs 45%● fat 42%

Per serving (278 g), of 2 servings

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Small saucepan · Also works: Pot (None) · Frying pan (A deep pan for sauces)
  • Whisk · Also works: Hand mixer (None) · 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Hot Chocolate

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