Vegan Mexican Hot Chocolate

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!

Deep, Rich Chocolaty Flavor

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 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.

Mexican Chocolate

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 You Might Like

• Chocolate Rum Truffles
• Chocolate Coconut Almond Chia Pudding
• Vegan Chocolate Peanut Butter Granola Bars
• Dark Chocolate Hummus

Vegan Mexican Hot Chocolate Recipe

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

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5 from 2 votes

Vegan Mexican Hot Chocolate

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!

Course Drinks

Cuisine vegan, gluten free

Keyword vegan Mexican hot chocolate, vehan hot chocolate

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Servings 2

Calories 146kcal

Author Willow Moon

Ingredients

• 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

Garnish

• Full fat coconut milk for whipped cream - optional
• Cacao powder optional

US Customary - Metric

Instructions

• Whipped Coconut Cream: Mix coconut milk in a high speed blender or Nutribullet. Refrigerate for 30 minutes - 1 hour.
• Hot Chocolate: 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.

Nutrition

Calories: 146kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 345mg | Potassium: 121mg | Fiber: 1g | Sugar: 7g | Calcium: 35.8% | Iron: 1.4%

Did you make this recipe?Tag @createmindfully on Instagram and hashtag it #createmindfully!

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