Recipe Club: Vegan Mexican Hot Chocolate Waffles
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Vegan Spring Rolls
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Mexican Hot Chocolate Waffles
Kick off your Cinco de Mayo celebration with these delicious Mexican chocolate waffles. A sweet and slightly spicy Mexican cocoa syrup is drizzled into the batter for chocolaty goodness in every bite. Top with vegan whipped cream and fresh slices of strawberries for the perfect breakfast. Vegan chef Ayinde Howell shares this recipe from his San Francisco pop-up restaurant, Wildflower.
Serves 4
What You Need:
For the waffles:
2 cups flour
4 teaspoons baking powder
2 tablespoons sugar
3 teaspoons egg replacer plus 4 tablespoons water, combined
1/4 cup vegan margarine, melted
1/4 cup canola oil
1-3/4 cups soymilk

For the syrup:
1 cup water
2 cups sugar
1 cup cocoa powder
1/2 teaspoon cayenne
1/2 teaspoon coarse smoked sea salt
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What You Do:
1. For the waffles, in a mixing bowl, combine flour, baking powder, and sugar and mix well. Fold in egg replacer and water, margarine, oil, and soymilk. Mix lightly until combined.

2. For the syrup, in a saucepot over medium heat, combine water, sugar, and cocoa powder and cook for 2 to 3 minutes. Remove from heat, and add cayenne and salt.

3. Swirl syrup over top of waffle batter. Cook in a waffle iron according to manufacturer’s instructions. Serve immediately.

Photo by Garrison McArthur Photographers
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