I wanted to be able to post another recipe that uses my recently posted Vegan DIY card on how to make your own Coconut Whipped Topping, and I thought the following Minimalist Baker recipe for Mayan drinking chocolate was probably one of the yummiest ways to go! (This recipe is especially delicious for people who like a little bit of cinnamon and spice in their chocolate!)
Vegan Mayan Drinking Chocolate
(From Minimalist Baker)
MAKES 4 SERVINGS
2 cups non-dairy milk (I use 1 cup full fat coconut + 1 cup unsweetened almond milk)
5 ounces (~1 cup) dairy free dark chocolate, chopped (70% cacao is best)
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp cayenne (more or less, depending on preferred spice)
Pinch nutmeg (optional)
1/4 tsp sea salt
1-2 Tbsp raw cane or coconut sugar (optional)
1) Add coconut and almond milk to a small saucepan and bring to a simmer over medium heat. Add dark chocolate and whisk to combine.
2) Add spices and whisk vigorously to combine.Once chocolate is completely melted, remove from heat and add vanilla extract. Whisk to combine. Taste and adjust flavors as needed, adding sugar or sweetener of choice if not sweet enough. Add more cayenne for kick.
3) To serve, top with coconut whipped cream, a dusting of cocoa or cacao powder (optional), and any additional spices and/or chocolate desired.
4) Store leftover drinking chocolate covered in the refrigerator for up to a few days. Freeze for longer term storage, though best when fresh.