I grew up drinking Ibarra hot chocolate and love my memories of my grandma breaking a triangular wedge from the chocolate wheel to boil with warm milk. This made-from-scratch vegan version takes me right back to my grandma’s kitchen. The chocolate chips make this a rich and decadent treat, and the spices give it a boost of flavor that makes this drink perfect for the holidays or chilly winter nights. If you’ve never had chili powder in your hot cocoa before, prepare to fall in love.
Yield: 2 servings
Cook time: 10 minutes | Total time: 10 minutes
4 cups unsweetened, plain soy milk
½ cup plus 1 tablespoon vegan semisweet chocolate chips
2 teaspoons ground cinnamon
⅛ teaspoon chili powder
1½ teaspoons vanilla extract
½ teaspoon granulated sugar
Vegan whipped cream (optional)
1. In a medium pot over medium heat, warm the soy milk until it starts to boil. Stir in the chocolate chips and cook, stirring occasionally, until they fully melt, 5 to 7 minutes.
2. Whisk in the cinnamon, chili powder, vanilla extract, and sugar.
3. Serve hot topped with whipped cream (if using).
Friendly Suggestion: This tastes extra good topped with some vegan mini marshmallows (we love the Dandies brand).
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