Vegan Mexican Hot Chocolate

Recipe found on VegCooking.com, by Chef Beverly Lynn Bennett.

• Ready In: 6 mins
• Serves: 2

Ingredients

• 2  tablespoons cocoa powder
• 4  teaspoons  unbleached cane sugar
• 1⁄4 teaspoon ground cinnamon
• 1  pinch cayenne or 1  pinch chili powder
• 1  pinch sea salt
• 2  cups vanilla-flavored soymilk (or other nondairy milk of choice)
• 1⁄2 teaspoon pure vanilla extract

Directions

1. In a small saucepan, whisk together the cocoa powder, sugar, cinnamon, cayenne, and salt and then whisk in the soy milk.
2. Place over medium heat and bring to a boil. Remove from the heat and whisk in the vanilla.
3. Divide the mixture between two cups and serve hot.