Mexican hot chocolate
Yield 4 servings
Ingredients
Oat milk:
- 1 cup rolled oats (gluten-free or regular)
- 5 cups water
- ¼ teaspoon salt
- 1-2 Medjool dates, pitted (optional)
- 1 tablespoon light oil, optional (vegetable, grapeseed, sunflower seed, walnut etc.)
Yield: 4-5 cups, depending on water added
Hot chocolate:
- 2 cups oat milk
- 2 cups water
- ⅓ cup cacao powder
- ¼ cup sweetener (Medjool dates, agave, maple syrup and raw cane sugar all work well)
- ½ tablespoon cinnamon + 1 cinnamon stick
- 1 teaspoon vanilla extract or vanilla bean powder
- ⅛ teaspoon of cayenne pepper (optional)
- Pinch of salt
Instructions
Oat milk:
- Add all ingredients to high-powered blender and blend until well blended, about 1 minute.
- Strain through nut-milk bag.
- Store milk in fridge for up to 5 days. Shake well before use.
- Yields 4-5 cups.
Hot chocolate:
- Add 2 cups oat milk and 2 cups water to saucepan with stick of cinnamon. Heat over medium-low heat until cinnamon is fragrant, about 5-10 minutes.
- Once fragrant, remove cinnamon stick and add liquid and remaining ingredients to blender.
- To serve, simply pour hot chocolate into mugs.
- Top with dollop of whipped coconut cream and dash of cacao powder.
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/food/recipes/mood-boosting/vegan-mexican-hot-chocolate-homemade-oatmilk/