MEXICAN HOT CHOCOLATE COCKTAIL

Gluten Free | Dairy Free

INGREDIENTS: Unsweetend almond milk, canned coconut cream or milk, bittersweet chocolate bar, dark baking chocolate bar, cinnamon, nutmeg, chili powder, vanilla extract, maple syrup, unsweetened cocoa powder, tequila 

In a slow cooker, whisk together all ingredients except the tequila, chocolate liqueur, and toppings until combined.

INSTRUCTIONS:

Cook on HIGH for 1 hour, stirring often. After 1 hour, remove the cinnamon sticks, stir, then cook on LOW for another 1 to 2 hours, or until the chocolate melts completely.

INSTRUCTIONS:

Stir in the optional tequila and chocolate liqueur, then turn the slow cooker down to WARM.

INSTRUCTIONS:

Serve cups of hot chocolate with toasted vegan marshmallows on top.

INSTRUCTIONS:

For additional spiciness, substitute chili powder for a 50-50 blend of chili powder and cayenne pepper.

FLAVOR TIP:

Make this spiked hot chocolate recipe in the slow cooker for a hands-off drink perfect for the fall and winter seasons! Dairy-free & Mocktail option, too!

SPIKED HOT CHOCOLATE

CotterCrunch.com

FULL RECIPE AT: