Stay warm this Winter with this vegan Mexican hot chocolate!
⌁4 cups cashew milk (or other plant milk of choice)
⌁1/2 cup cacao powder
⌁2 cinnamon sticks
⌁miel the palma syrup to taste or any other syrup that you enjoy
⌁1 tsp vanilla extract
⌁a pinch of salt
⌁a dash of cayenne pepper
⌁a dash of nutmeg
⌁soy whip to garnish
Heat the cashew milk over a stove and whisk in the cacao powder, the syrup and salt.
Add the cinnamon sticks, cayenne pepper and nutmeg, and simmer on low heat for 3 minutes.
Top with soy whip, a sprinkle of cacao and another cinnamon stick.