Name: Vegan Boozy Mexican Spiced Hot Chocolate
Ingredients: 3 cups coconut milk beverage; 3 tbsp cocoa powder; 1 tbsp + 2 1/2 tsp sugar (I used coconut sugar); 1 1/2 tsp cinnamon; 1/4 tsp chipotle powder; pinch of cayenne powder; 1.5oz mezcal; Optional: coconut whipped cream, cocoa nibs and cinnamon for garnish

Ingredients

Scale

3 cups coconut milk beverage
3 tbsp cocoa powder
1 tbsp + 2 1/2 tsp sugar (I used coconut sugar)
1 1/2 tsp cinnamon
1/4 tsp chipotle powder
pinch of cayenne powder
1.5oz mezcal
Optional: coconut whipped cream, cocoa nibs and cinnamon for garnish

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Instructions

On a stovetop over low-medium heat, add coconut milk, cocoa powder, sugar, cinnamon, chipotle powder, and cayenne and whisk together until smooth and temperature is hot.
Once hot enough, add mezcal and stir. Pour into two mugs.
Optional: garnish with coconut whipped cream, cocoa nibs and cinnamon.

Notes

I originally tried this recipe using full fat canned coconut milk but found it to be too thick and rich for my tasting. The coconut milk beverage was a welcome solution.