Mexican Hot Chocolate

This hot cocoa is so thick and creamy it’s more like pudding!  Makes two small servings.

• 1 cup plain almond milk (we used Unsweetened Silk)
• 2 unsweetened baker’s chocolate squares
• 1/4 tsp cinnamon extract
• 4 Tbsp sugar
• (optional) cinnamon and vegan marshmallows

1. In a small, thick-bottomed put, heat milk to a low boil.
2. Chop chocolate and add to milk. Cover pot and continue to boil 1-2minutes.
3. Whisk in sugar and cinnamon extract.
4. Pour into two mugs and top with cinnamon and marshmallows if desired.