Are you feeling sweet? Or Spicy? These two recipes have you covered. The sweet one is gentle with a buttery, fruity flavor profile, while the spicy one wakes you up with a kick. Typical hot chocolates usually have way too much dairy and refined sugar for my stomach to handle. So I've mastered making my own rich and creamy vegan versions. These two go the extra mile and add fun additions such as pumpkin, frozen fruit, and cayenne pepper.

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RECIPE

1. Sweet Hot Chocolate:

(1 serving)

3/4 cup boiling water

¼ cup almond milk or oat milk

2 TBSP pumpkin puree

1 TBSP cocoa powder

¼ tsp each of cinnamon, nutmeg, ginger, and clove spices (if you don’t have them all, ½ tsp cinnamon will work)

1 TBSP maple syrup

4-6 frozen blueberries

Sprinkle of shredded coconut

Method: Boil the water. In a heat-safe bowl or large mug, toss in the pumpkin, cocoa, spices and maple syrup. Pour the boiling water on top. Whisk with either a regular metal whisk, bamboo matcha whisk, electric frother, or fork. When the ingredients have all dissolved in with the water, top with the milk. If you used a bowl, now pour into your favorite mug. Pop in the frozen blueberries and sprinkle shredded coconut on top. Enjoy!

2. Spicy Hot Chocolate

(1 serving)

¾ cup boiling water

¼ cup almond milk or oat milk

1 TBSP peanut butter (smooth is the easiest to dissolve)

1 TBSP cocoa powder

¼ tsp or less of cayenne pepper (start with less and increase spice if it’s mild to your taste)

1 TBSP honey

Method: Boil the water. In a heat-safe bowl or large mug, scoop in peanut butter, honey and pinch of cayenne pepper. Pour water over the ingredients and whisk (with either a regular metal whisk, bamboo matcha whisk, electric frother, or fork.) Make sure the peanut butter has completely mixed into the water, then add cocoa powder and whisk again. Top with the almond milk. If using a bowl, now pour into a mug. Enjoy!