Robin Robertson

Mexican Hot Chocolate

Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      2 hr

Appears in
Fresh from the Vegan Slow Cooker: 200 Ultra-Convenient, Super-Tasty, Completely Animal-Free Recipes
Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

  • About

Nothing beats the flavor and aroma of homemade hot chocolate, and this Mexican version, with cinnamon sticks and an optional pinch of cayenne, really hits the spot on a cold day or evening. The addition of vegan whipped cream (soy-free, if desired) makes it extra special.

Ingredients

  • ½ cup semisweet vegan chocolate chips
  • ¼ cup agave nectar
  • 3

Method

  1. Combine the chocolate, agave, cinnamon, and cayenne (if using) in the slow cooker. Add the almond milk, stirring to mix well. Cover and cook on High, stirring occasionally, until the chocolate is melted, about 2 hours. If not serving right away, turn the slow cooker to the Keep Warm setting.
  2. Stir well and remove the cinnamon sticks before serving in warm cups o