This post is sponsored by Silk.
I love this time of year! It’s all about bundling up in sweaters, beanies and scarfs while sipping on warm soups and hot drinks. With chilly temperatures in the air, it’s a perfect time to brew up a warm batch of hot cocoa to help fend off the cold and bring a smile to any face.
It seems like ages since I’ve had hot chocolate. This is a first for me having Mexican hot chocolate. I must say it is a most decadent treat! It’s a delicious blend of semi-sweet chocolate, cinnamon, nutmeg, vanilla and pinch of cayenne. I found it to be much creamier than the typical hot chocolate I’ve had in the past. It calls for the use of chocolate bars or morsels, that once melted, lend an irresistible thickened and creamy texture. It is velvety smooth and full of flavor!
And, as if this hot chocolate couldn’t get any better. I am thrilled to share with you a new Silk Protein Nut Milk. This is a dream come true and I’m so excited to present it here today. They have come up with a genius nut milk that contains an ample amount of protein per serving. In every 8 oz. serving you’ll get 10 grams of pea protein added to your diet. That is a good thing, and will become a staple in my kitchen. I find it to be a slightly thicker and creamier than regular non-dairy milks I’ve used in the past. It is perfect to use in place of everything you have used non-dairy milks for in the past. The flavor and texture are both 5 hearts each!
It’s super easy to make. Use your crock pot or cook over the stove-top. Place everything in the pot and gently heat until the chocolate melts.
It’s a definite crowd pleaser and will bring many smiles and aahs’. Stay cozy and warm with a mug full of love!
MEXICAN HOT CHOCOLATE
- 6 cups non-dairy milk (I used Silk Protein Almond, Cashew & Pea Blend)
- 4 oz semi-sweet dark chocolate (or any vegan chocolate)
- 1/3 cup pure maple syrup
- 2 teaspoons cinnamon (or 2 cinnamon sticks)
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground nutmeg
- pinch of cayenne
- light dusting of cocoa powder or dash of cinnamon
- dollop of coconut whip cream
Place ingredients in crock pot, cook on low temperature for 2 – 3 hours, stirring every 20 minutes or so.
Place ingredients in a large pot and heat over medium-low, stirring occasionally, until chocolate is completely melted. Turn heat to low and cover, to keep warm until ready to serve.
Ladle into mugs and serve with a light dusting of cocoa powder. Also pairs well with a dollop of coconut cream on top.
Feel free to roughly chop the chocolate if you like. I added mine in large chunks, but it will help to melt down faster the smaller the pieces are.
For the chocolate, look for dark or semi-sweet chocolate bars or morsels. I used a chocolate chili bar here and it was delicious.
All opinions are my own and I think they are the greatest! Thank you for supporting TSV by supporting my sponsors. They have many plant-based, non-dairy products, some organic, that you can find here: Silk Products