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. In the next month or so I will posting at least two other drink recipes.
This Vegan Mexican Hot Chocolate is perfect for cold Winter nights. It has a deep, rich chocolaty flavor with 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.
This Vegan Mexican Hot Chocolate has a deep, rich chocolaty flavor! Click To Tweet
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!
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Vegan Mexican Hot Chocolate
- 1.35 ounces Mexican Chocolate – I used Cacao Puro
- 2 cups unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch cayenne pepper
- full fat coconut milk (for whipped cream – optional)
- cacao powder (optional)
- Mix coconut milk in a high speed blender or Nutribullet. Refrigerate for 30 minutes – 1 hour.
- Finely grate the Mexican chocolate. Save some for garnish or use cacao powder to garnish.
- 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. Reduce the heat to medium-low. 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.