Sweet and Spicy Mexican Cocoa
3 tablespoons Dutch Processed Cocoa Powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of cayenne powder (be careful to not over-do)
1/2 teaspoon pure vanilla extract
2 tablespoons water
1 tablespoon raw honey (optional)
2 cups non-dairy milk (I used almond milk)
Evenly DIVIDE all of the ingredients EXCEPT for the non-dairy milk into 2 cocoa or coffee mugs. Stir the contents of each mug until it forms a fudge-like paste.
Heat the non-dairy milk in a saucepan over medium-low heat. Stir continuously until heated, but do NOT allow it to come to a boil. Evenly pour the heated non-dairy milk over the cocoa mixture in each mug and stir until well blended. Serve as-is, or with an optional garnish of fresh whipped cream. You can also rim each of the mugs with cocoa before preparing. Makes 2 servings.