Vegan Mexican Hot Chocolate
makes 4 servings

I was in the mood for hot chocolate, so I made this vegan version of rich, frothy Mexican hot chocolate. It’s from Cooking With PETA, Great Recipes for a Compassionate Kitchen, by People For the Ethical Treatment of Animals, published by Book Publishing Company, Summertown Tennessee, page 202.

3 cups boiling water

½ pound firm or medium-firm tofu

1/4 cup sugar, or other sweetener to taste (I use stevia extract. A tiny bit of stevia goes a long way.)

1/4 cup unsweetened cocoa powder

1 teaspoon pure vanilla extract

½ teaspoon pure almond extract

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

Mix all the ingredients in a blender until smooth and foamy. Pour into hot mugs immediately.
For a mocha version, use hot coffee or coffee substitute instead of water.