Mexican Hot Chocolate

• 1 whole (13.5 Oz. Can) Coconut Milk
• 1 cup Water
• 1/4 cups Cacao Powder
• 1/4 cups Agave Nectar
• 20 drops Vanilla Creme Stevia
• 1 Tablespoon Vanilla Extract
• 1 Tablespoon Cinnamon
• 1/4 teaspoons Chili Powder
• 1 dash Cayenne Powder
• Whipped Cream For Topping

1. Place coconut milk, water, cocoa powder and agave in a Vitamix blender.
2. Puree on high speed until smooth.
3. Blend in stevia, vanilla, cinnamon, chili, cayenne and salt.
4. Heat mixture in a saucepan until warm.
5. Top with whipped cream.
6. Reblend and serve.

coconut milk, water, cacao powder, vanilla creme, vanilla, cinnamon, chili powder, cayenne powder, cream for

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/mexican-hot-chocolate/ (may not work)