Mexican Hot Chocolate (Dairy-Free)

Ingredients

• 1 cup full-fat canned coconut milk
• 2 tbsp unsweetened cocoa powder
• 1 tbsp allulose (or sweetener of choice)
• 1/2 tsp ground cinnamon
• 1 small pinch cayenne pepper
• 1/4 tsp vanilla extract

Method

1. 1

   Warm the coconut milk in a small saucepan over medium-low heat until steaming but not boiling.

2. 2

   Whisk in the cocoa powder, allulose, cinnamon, and cayenne — whisk continuously as you add the cocoa so it doesn't clump or scorch on the bottom of the pan.

3. 3

   Simmer gently for 2-3 minutes, whisking often, until the mixture thickens slightly.

4. 4

   Remove from heat, stir in the vanilla, and pour into a mug.