
A creamy vegan hot chocolate, perfect for the holidays! Full of warming winter spices.
If you're using canned coconut milk, use 1/2 coconut milk and 1/2 cup water so it's not too thick.
Christmas spice blend substitute (gingerbread): 1/2 tsp ground cinnamon, 1/8-1/4 tsp ground allspice, 1/8-1/4 tsp ground ginger, 1/8 tsp ground cloves, 1/8 tsp nutmeg
I use a milk frother to make the hot chocolate frothy but it’s optional. It also helps blend all the ingredients together. I just dip the frother into the hot chocolate in the pot, turn it on and move it gently up and down but keeping it submerged. Check the instructions of your milk frother if you’re unsure how to use it properly.
Nutritional information is counted without whipped cream.
Find it online: https://thehealthfulideas.com/christmas-spiced-hot-chocolate/