Creamy, sultry vegan drinking chocolate made with dairy-free milk, dark chocolate and a blend of Mayan spices. An indulgent, dairy- and -gluten free dessert in 15 minutes. Thank you Dana from Minimalistbaker.com for this great recipe.
- 2 cups non-dairy milk (I use 1 cup full fat coconut + 1 cup unsweetened almond milk)
- 1 cup dairy free dark chocolate, chopped (70% cacao is best)
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp cayenne (more or less, depending on preferred spice)
- Pinch nutmeg (optional)
- 1/4 tsp sea salt
- 1-2 Tbsp raw coconut sugar (optional)
- Coconut whipped cream for topping
HOW TO MAKE IT:
- Add coconut and almond milk to a small saucepan and bring to a simmer over medium heat. Add dark chocolate and whisk to combine.
- Add spices and whisk vigorously to combine.
- Once chocolate is completely melted, remove from heat and add vanilla extract. Whisk to combine. Taste and adjust flavors as needed, adding sugar or sweetener of choice if not sweet enough. Add more cayenne for kick.
- To serve, top with coconut whipped cream, a dusting of cocoa or cacao powder (optional), and any additional spices and/or chocolate desired.
- Store leftover drinking chocolate covered in the refrigerator for up to a few days. Freeze for longer term storage, though best when fresh.