Vegan Mexican hot chocolate and churros
6 servings
Prep: 40 mins,
Cooking: 15 mins
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (20)
For the hot chocolate:
2 c | non-dairy milk |
150 g | dark chocolate — 70% chopped |
1/2 tsp | vanilla — essence |
1/2 tsp | cinnamon — ground |
1 pinch | cayenne pepper — large |
1 pinch | nutmeg — ground |
1 pinch | cumin |
1/4 tsp | sea salt |
2 Tbs | coconut — shavings |
coconut cream — whipped |
For the churros:
piping bag, fitted with star tip — n/a | |
3/4 c | flour — brown rice |
2 Tbs | tapioca starch |
1 c | water |
3 Tbs | coconut oil |
1 tsp | vanilla — essence |
2 c | sunflower oil — for frying |
1/2 c | coconut sugar |
2 tsp | cinnamon — ground |
1 pinch | sea salt — fine |
Tap for ingredients