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!
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.
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.
Video
Notes
This Vegan Mexican Hot Chocolate will last up to 5 days in an airtight container in the fridge. To reheat it, you can heat it on the stovetop or in a mug in the microwave until hot.