My vegan friends are often left out of my baking projects, so I was excited to find this recipe. The flavor truly calls to mind a mug of Mexican hot chocolate. You can feel good about giving these to your non-vegan friends as well. Flavor and texture are not compromised by the absence of dairy and eggs.
This recipe is from Post Punk Kitchen, and I followed it almost exactly, so I’m not going to post it here. I did make a few minor changes that you can take or leave.
- The recipe calls for chocolate extract and suggests more vanilla extract as a substitution. I don’t keep chocolate extract in my pantry, so I replaced it with a quarter teaspoon of espresso powder.
- Truthfully, if you’re using a good cocoa powder, I don’t see why you’d need chocolate extract. I use Valrhona.
- I found it necessary to reduce the amount of cayenne pepper to a quarter teaspoon. Either the cayenne I buy is super hot or I am too sensitive to heat. (Maybe both.)
Check out the recipe for Vegan Mexican Chocolate Snickerdoodles at Post Punk Kitchen.