Mexican Hot Chocolate

Mexican Hot Chocolate
Rachael Hartley
  • Yield: 2 servings


2cups unsweetened almond milk
1/4cup plus 2 tablespoons cocoa powder
2tablespoons honey
1/4teaspoon cinnamon
1/4teaspoon vanilla extract
2tablespoons almond meal
Large pinch cayenne pepper
Pinch sea salt


  1. Mix all ingredients together in a small pot. Warm over medium heat while whisking to combine. Divide between two mugs and serve. Garnish with a small amount of additional cayenne, cinnamon and a cinnamon stick if desired.

This recipe originally appeared as Mexican Hot Chocolate on An Avocado a Day.