Try this Vegan take on Mexican hot chocolate with SoChatti.
- 3 cups of almond milk
- 1 cinnamon stick
- 1/4 chili powder
- 4 ounces of SoChatti chocolate
Step 1. Gently warm your almond milk, cinnamon stick, and chili powder in a medium saucepan over low heat. Till warm, you don’t want to boil your almond milk.
Step 2. Remove the pan from the heat and take the cinnamon stick out.
Step 3. Add your SoChatti to the saucepan with the almond milk. Take an emersion blender and combine. (If you don’t have an emersion blender you can use your regular blender)
Step 4. Pour into your favorite mug and enjoy!