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.
Other Mexican chocolate recipes are my Mexican Chocolate Truffles recipe, Mexican Chocolate Covered Almonds recipe, Vegan Mexican Chocolate Chia Pudding recipe. You also might like my Mexican Brownie Bites recipe.
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.
❤️ Why You'll Love It
- It is sweet and rich with hints of cinnamon, nutmeg, and cayenne pepper.
- It is a nice change from the classic hot chocolate.
- It's warm and comforting.
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.
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.
- Mexican chocolate: I used Cacao Puro Mexican chocolate. You could use another brand and flavor, but I highly recommend using Mexican chocolate. It has a grainier texture than American chocolate and it is minimally processed.
- Vanilla almond milk: You could also use soy milk, oat milk, cashew milk, or your favorite dairy-free milk.
- Vanilla extract: Enhances flavors.
- Cinnamon, nutmeg, and cayenne pepper: Add the Mexican spice flavors.
- Coconut milk (optional): For the vegan whipped cream.
- Cacao powder (optional): For the topping.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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Whipped Coconut Cream
Step 1: Refrigerate coconut milk overnight.
Step 2: Scoop the thick part off the top. Mix coconut milk in a high speed blender.
Step 3: Refrigerate for 30 minutes - 1 hour.
Mexican Hot Chocolate
Step 1: Finely grate Mexican chocolate.
Step 2: Bring almond milk to a simmer in a small saucepan over medium-high heat.
Step 3: Add in grated Mexican chocolate, vanilla extract, cinnamon, nutmeg, and cayenne pepper. Simmer for 10 minutes, whisking constantly until the chocolate is melted and the almond milk is frothy.
Step 4: Top with whipped coconut milk and grated Mexican chocolate or cacao powder.
- Whipped coconut cream
- Store-bought vegan whipped cream
- Grated Mexican chocolate
- Vegan marshmallows
- Cinnamon stick
- Pinch of cayenne pepper
Other Vegan Chocolate Recipes
👩🏻🍳 Recipe FAQs
Mexican hot chocolate is made with Mexican chocolate and spices.
It has a grainy texture and it is minimally processed.
This vegan hot chocolate recipe is made with Mexican-style stone ground chocolate for an authentic Mexican chocolate flavor.
If you tried this Vegan Mexican Hot Chocolate Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
Vegan Mexican Hot Chocolate
- high speed blender (for coconut cream)
Whipped Coconut Cream
- Refrigerate coconut milk overnight. Scoop thick part off the top. 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.