Here at VegNews, we love a good cup of hot chocolate So when we discovered this rich, spice-infused recipe from Jason Wyrick’s new Vegan Mexico cookbook, we were over the moon. Although the tequila is optional, it makes this thick chocolate even more special, but it’s just as delicious without the booze.
What You Need:
2-1/4 cups plain unsweetened almond milk
1 (2-inch) cinnamon stick
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
4 ounces Mexican chocolate or bittersweet chocolate
1/4 cup masa harina
2 ounces piloncillo or 3 tablespoons brown sugar
2 tablespoons tequila anejo
1 teaspoon ancho powder plus pinch chile de árbol powder, optional
What You Do:
1. In a medium pot over medium heat, bring almond milk to a simmer Add cinnamon stick and vanilla bean and simmer for 5 more minutes. Remove and discard cinnamon stick and vanilla bean.
2. Add chocolate, masa harina, and piloncillo, and slowly stir until the chocolate is melted and the masa harina is no longer lumpy.
3. Remove from heat and add tequila. Whisk chocolate until it begins to foam. Serve immediately and sprinkle with the ancho and chile de árbol powders.
Photo coutesy of Vegan Mexico
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