Vegan Mexican Hot Chocolate Recipes
VEGAN MEXICAN HOT CHOCOLATE
Make and share this Vegan Mexican Hot Chocolate recipe from Food.com.
Provided by VegSocialWorker
Categories Beverages
Time 6m
Yield 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 49.4, Fat 0.8, SaturatedFat 0.5, Sodium 292.1, Carbohydrate 11.8, Fiber 2, Sugar 8.7, Protein 1.1
MEXICAN HOT CHOCOLATE
Be sure to add a frothy finish to this Mexican hot chocolate, which is warming and spiced with cinnamon, vanilla and chilli
Provided by Vuyelo Ndlovu
Categories Drink
Time 9m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 276 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
VEGAN HOT CHOCOLATE
Make and share this Vegan Hot Chocolate recipe from Food.com.
Provided by White Rose Child
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Heat milk in the microwave (or on stove). Get it just a little hotter than drinkable. Stirring once or twice is a good idea.
- Stir the cocoa and sugar into the warm water in a small container to dissolve sugar. Pour this into the mug of hot milk. Enjoy after skating, sliding, or a frosty white walk!
Nutrition Facts : Calories 188.1, Fat 4.7, SaturatedFat 0.8, Sodium 125.7, Carbohydrate 29.9, Fiber 2.6, Sugar 22.3, Protein 8.6
MEXICAN HOT CHOCOLATE SNICKERDOODLES (VEGAN)
These yummy chocolate cookies are a little different in that they are spiced up with a little cayenne pepper and cinnamon. Quite a nice match actually. :) They are originally from the book Vegan Cookies Invade your Cookie Jar by Isa Chandra Moskowith and Terry Hope Romero. I hope you and your vegan friends are going to enjoy them as much as we did.
Provided by Lalaloula
Categories Dessert
Time 22m
Yield 24 cookies
Number Of Ingredients 14
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.
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