Mexican Hot Chocolate with Coconut Whipped Cream (Recipe) | FOOD MATTERS®

Ingredients

• 2 cups almond milk (homemade preferred, but store bought is fine)
• 4 Medjool dates, pitted (more or less depending on your sweetness preference)
• 1 heaping tbsp almond butter
• 3 tbsp raw cacao powder
• 1/2 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp cayenne pepper (or an even tinier pinch)
• Pinch of fine sea salt