Name: The ultimate Aztec hot chocolate
Ingredients: 1 cup almond, hemp or coconut milk; 1 tbsp cacao powder, plus extra to serve; ½ tbsp maple syrup (or 2-3 drops liquid stevia); ⅛ tsp cayenne pepper; ¼ tsp ground cinnamon; ¼ tsp vanilla bean paste or powder; 2 tbsp boiling water (optional); 1 tbsp coconut cream; ½ tsp cacao nibs

Ingredients

1 cup almond, hemp or coconut milk
1 tbsp cacao powder, plus extra to serve
½ tbsp maple syrup (or 2-3 drops liquid stevia)
⅛ tsp cayenne pepper
¼ tsp ground cinnamon
¼ tsp vanilla bean paste or powder
2 tbsp boiling water (optional)
1 tbsp coconut cream
½ tsp cacao nibs

Method

Add the milk, cacao powder, maple syrup, cayenne pepper, cinnamon, and vanilla to a saucepan set over medium–low heat. Whisk until well combined and beginning to simmer.
Transfer the mixture to a food processor and blitz until thick and creamy (add a little boiling water when you’re blending if it’s too thick for your liking). Pour into a large mug, top with the coconut cream and cacao nibs and sprinkle over a little extra cacao powder to finish.

TIP: I always keep a can of coconut cream in my fridge upside down. This allows the thick fattier components to settle at the top when I open it – perfect for scooping out for a thick dollop of the delicious stuff.

This recipe is from Eat More Vegan! by Luke Hines, photography by Mark Roper, published by Plum.