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.
Vegan Mexican Hot Chocolate
Amount Per Serving
Calories 146Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Saturated Fat 5g25%
Total Carbohydrates 12g4%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.