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Vegan Mexican Hot Chocolate

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“Recipe found on VegCooking.com, by Chef Beverly Lynn Bennett.”
READY IN:
6mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan, whisk together the cocoa powder, sugar, cinnamon, cayenne, and salt and then whisk in the soy milk.
  2. Place over medium heat and bring to a boil. Remove from the heat and whisk in the vanilla.
  3. Divide the mixture between two cups and serve hot.

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