Spicy Aztecan Sipping Chocolate

Name: Spicy Aztecan Sipping Chocolate
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 cups plant-based milk (unsweetened); 1 stick cinnamon; 1 large dried red chili pepper (cut in half, seeds removed); 2 tsp vanilla extract; 2 tbsp organic cacao powder (fair trade or rainforest alliance-certfied); 2 tbsp date paste (recipe link in chef’s notes); 2 pinches salt (optional)

Nichole Dandrea-Russert, MS, RDN

4 years ago

Yields2 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients

2 cups plant-based milk (unsweetened)

1 stick cinnamon

1 large dried red chili pepper (cut in half, seeds removed)

2 tsp vanilla extract

2 tbsp organic cacao powder (fair trade or rainforest alliance-certfied)

2 tbsp date paste (recipe link in chef’s notes)

2 pinches salt (optional)

Directions

Add the milk, cinnamon stick, chili pepper, and vanilla to a small stovetop pan.

Bring to boil then simmer for 15 minutes.

Add the cacao powder and whisk well.

Stir in the date paste and salt (if using) until completely dissolved.

Taste for extra sweetness (more date paste) or chocolatey taste (cacao powder).

Chef's Notes

Make the Date Paste
A plant-based kitchen must-have, here’s the recipe for this oh so easy alternative to refined sweeteners.

Substitutions
Use a 100 percent cacao bar in place of cacao powder.

Make it super traditional by grinding cacao nibs and using the resulting cacao paste in place of cacao powder.

Use one whole vanilla bean seed in place of one teaspoon of vanilla extract.

Use ½ teaspoon of cinnamon powder in place of the cinnamon stick.