Mexican Hot Chocolate

2 cups almond milk (homemade preferred but store bought is fine)
4 Medjool dates, pitted (more or less depending on your sweet preference)
1 heaping Tablespoon almond butter
3 Tablespoons raw cacao powder (more or less depending on how rich you want this)
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper (or an even tinier pinch)
pinch of fine sea salt

1 (14 oz) can of coconut cream OR 1 (14 oz) can full fat coconut milk, chilled in the fridge overnight
2 teaspoons real maple syrup
1/2 teaspoon pure vanilla extract

Place all the ingredients for the hot chocolate on the stove over medium-high heat. Bring to a simmer. Remove from the heat and pour contents into a high speed blender. Whirl away until smooth. Taste test and adjust seasonings as need be. Serve with coconut whipped cream and enjoy!
10 minutes before making your coconut whipped cream place the bowl your going to use into the freezer along with your electric beaters or immersion blender (I don’t own electric beaters and my immersion blender worked perfectly!)
Pour the chilled coconut cream into a bowl (if there is any liquid in the can save that for another use) and add the maple syrup and vanilla. Beat until creamy and smooth. About 1 minute. Taste test and adjust as needed.

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