Hot chocolate is a staple around the holidays. Spice it up by giving this dairy-free Mexican hot chocolate a try inspired by Bon Appetit. Tip: Best consumed under a cozy blanket by a warm fireplace after a long winter day!



Serves: 4

3 cups oat milk

3 tbsp crushed cinnamon sticks

6 oz semisweet chocolate chips

3 tbsp coconut sugar

3/4 tsp vanilla extract

pinch of kosher salt

1/4 tsp cayenne powder

for garnish:

whipped cream (optional, I recommend a homemade coconut whipped cream)

dark chocolate shavings


Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and making sure milk doesn't boil, until cinnamon is floral and fragrant, about 10 minutes. Whisk in chocolate, sugar, vanilla, salt, and 1/4 tsp cayenne powder. Continue cooking, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes. Garnish and serve immediately.

Don't stop here! Check out our holiday issue for more dessert and cocktail pairings, our favorite gifts to shop this season, and how to build the best charcuterie board for entertaining.