This homemade vegan Mexican Hot Chocolate with cashew milk or almond milk is made with 0-calorie monkfuit sweetener, cocoa, and rich dark chocolate. Enjoy a warm drink of spiced hot cocoa on chilly days!
In a small saucepan, begin to melt chocolate over low heat. When softened, add milk and whisk in cocoa powder, sweetener, cinnamon, vanilla and chili powder. Increase heat to medium and heat until hot but not boiling.
Pour into mugs. Garnish with whipped coconut milk or whipped cream and a sprinkle of shaved chocolate.
To make chocolate shavings, warm a chocolate square very slightly in a microwave. (10 seconds is enough.) Use a vegetable peeler to create small chocolate curls.