Vegan Mexican Hot Chocolate
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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

Garnish

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%