Vegan Mexican Hot Chocolate - cooking recipe

Ingredients

2 tablespoons cocoa powder
4 teaspoons unbleached cane sugar
1/4 teaspoon ground cinnamon
1 pinch cayenne or 1 pinch chili powder
1 pinch sea salt
2 cups vanilla-flavored soymilk (or other nondairy milk of choice)
1/2 teaspoon pure vanilla extract

Preparation

In a small saucepan, whisk together the cocoa powder, sugar, cinnamon, cayenne, and salt and then whisk in the soy milk.
Place over medium heat and bring to a boil. Remove from the heat and whisk in the vanilla.
Divide the mixture between two cups and serve hot.