Mexican Hot Chocolate

Photo provided courtesy of elanaspantry.com
- 1 (13.5 ounce) can coconut milk
- 1 cup water
- ¼ cup cacao powder
- ¼ cup agave nectar or honey
- 20 drops vanilla stevia
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
- ¼ teaspoon chili powder
- dash cayenne pepper
- dash celtic sea salt
- Place coconut milk, water, cacao powder and agave in a vitamix
- Puree on high speed until smooth
- Blend in stevia, vanilla, cinnamon, chili, cayenne and salt
- Heat mixture in a saucepan until warm
- Top with Whipped Cream (optional)
- Reblend and Serve
Serves 4