Published: Jan 14, 2017 · Modified: Sep 5, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

This Vegan Mexican Hot Chocolate has a deep, rich chocolaty flavor with hints of cinnamon, nutmeg, and cayenne pepper. Add a dollop of coconut whipped cream for even more indulgence!

My latest cooking phase has been making hot drinks. It all started when I made some Mint Chocolate Coffee Creamer to go in my coffee.

Then I made this Vegan Mexican Hot Chocolate a few weeks ago, and I haven't stopped since. This vegan hot chocolate is perfect for cold winter nights.

What Is Different About This?

It has a deep, rich chocolaty flavor from Mexican chocolate and hints of cinnamon, nutmeg, and cayenne pepper.

It becomes even more indulgent when you add a dollop of whipped coconut milk, which has the consistency of whipped cream.

If you have never had Mexican chocolate before, I highly recommend it. It has a grainier texture than other chocolates.

One of the brands that I buy is Taza, which comes in a few different flavors, including Super Dark, Cacao Puro (used in this recipe), Chipotle Chili, Cinnamon, Coffee, Vanilla, Salted Almond, and Guajillo Chili.

I have only tried a few of their flavors, but will definitely be tasting all of them. They are all vegan, which makes me want to do my happy dance. I actually had some similar chocolate when I traveled to Milan, Italy.

Beware! You may burn your tongue (like I did) in anticipation of tasting this. I think it goes with the territory that when you eat certain foods and drinks, burning your tongue is bound to happen.

I should note that grating the chocolate is a bit of a workout for your arm - but totally worth it. Not to mention, once your taste buds get a hold of this, and your house smells like hot chocolate, you won't want to buy that powdered or syrupy stuff anymore - trust me.

Other Vegan Chocolate Recipes

Instructions

Whipped Coconut Cream: Refrigerate coconut milk overnight. Scoop thick part off the top. Mix coconut milk in a high speed blender. Refrigerate for 30 minutes - 1 hour.
Mexican Hot Chocolate: Finely grate Mexican chocolate.
Bring almond milk to a simmer in a small saucepan over medium-high heat. Add in grated Mexican chocolate, vanilla extract, cinnamon, nutmeg, and cayenne pepper. Simmer for 10 minutes, whisking constantly until chocolate is melted and almond milk is frothy.
Top with whipped coconut milk and grated Mexican chocolate or cacao powder.

Toppings

whipped coconut cream
store-bought vegan whipped cream
grated chocolate
vegan marshmallows
cinnamon stick
pinch of cayenne pepper

Recipe

This vegan hot chocolate recipe is made with Mexican style stone ground chocolate for an authentic Mexican chocolate flavor.

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📋 Recipe

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.