Raw Vegan Mexican Hot Chocolate
 
Cook time
Total time
 
Author:
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
Ingredients
  • 3 cups almond milk
  • ¼ cup almonds
  • 2 Tablespoons + 1½ teaspoons maple
  • 2 Tablespoons cacao powder
  • 1¼ teaspoons carob powder
  • ½ teaspoon vanilla
  • ¼ teaspoon cinamon
  • 1 Tablespoon melted coconut oil
  • A pinch of cayanne pepper
  • A pinch of salt
  • A dusting of cinnamon and cayenne pepper for garnish (optional)
Instructions
If you are using a high speed blender:
  1. Add all the ingredients except the coconut oil into a high speed blender and blend on high until smooth.
  2. Stream in the melted coconut through the opening of the blender lid while still running the blender to emulsify.
  3. Check the temperature with a thermometer and keep blending until the temperature reaches 115℉. It will take about 3-4 minutes.
  4. Serve immediately and dust the top with some cinnamon and cayenne pepper.
If you are not using a high speed blender:
  1. Blend all the ingredients except the coconut oil, and blend until smooth.
  2. Stream in the warmed coconut oil to emulsify.
  3. Transfer into a sauce pan or pot. Heat it over the lowest flame. Whip the hot chocolate using an immersion hand blender to create the foam. Keep blending until the temperature reaches about 110℉ (the temperature will keep rising even after you remove from heat) and remove from flame. Be sure to turn off the immersion blender if you are checking the temperature with a cooking thermometer to be safe.
  4. Serve immediately and dust the top with some cinnamon and cayenne pepper.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-mexican-hot-chocolate/