Vegan Mexican Hot Chocolate Food

DELICIOUS VEGAN HOT CHOCOLATE

Steps:

• Bring the soy milk, sugar, cocoa powder, salt, vanilla extract, cinnamon, and cayenne pepper to a simmer in a saucepan over medium-high heat. Remove from the heat and whisk until frothy. Serve immediately.

MEXICAN HOT CHOCOLATE

Steps:

• Pour the milk into a medium saucepan, add the cinnamon sticks and stir frequently over a medium heat (don't let it boil) until the milk is fragrant, about 5 mins.
• Remove and discard the cinnamon sticks, then add the cocoa, vanilla, chilli powder and sugar. Remove from the heat and whisk until the mixture is smooth and frothy - this will only take a couple of minutes. Divide between two mugs and garnish with fresh cinnamon sticks.

VEGAN MEXICAN HOT CHOCOLATE

Steps:

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

MEXICAN HOT CHOCOLATE SNICKERDOODLES (VEGAN)

Steps:

• Mix the topping ingredients on a large dinner plate. Set aside.
• In a large bowl combine oil, sugar, syrup and milk using a fork. You have to stir quite vigorously to get them all combined nicely.
• Add the extracts.
• In a second bowl combine the dry ingredients (flour, cocoa powder, baking soda, salt and spices). Add them to the wet ingredients and stir to combine. Mix until you have a pliable dough. If it is too wet add a tad more flour, if its too dry add a tad more milk.
• Roll the dough into balls the size of a walnut. Roll them in the cinnamon-sugar mixture and place them on a paper-lined baking sheet. Use your palm to flatten them into about 2 inch disks. In the book it says to leave at least 2 inches space between the cookies as they will spread, however mine did not spread very much.
• Bake in the preheated oven at 180°C/350°F for 10-12 minutes. Cookies should crackle on top.
• Remove from the oven, let them cool on the baking sheet for 5 minutes. Then transfer to a wire-rack to cool completely.