Vegan Mexican Hot Chocolate! Thick, creamy hot chocolate lightly spiced with cayenne and cinnamon. Video below!
I’m usually more about hot chocolate events than the actual beverage. Hot chocolate events involve driving around to see christmas lights, watching Just Friends on the couch and putting up the tree. BL, on the other hand, prefers to enjoy hot chocolate at least weekly, no matter the circumstance.
Therefore, I’ve become pretty good at whipping it up at a moment’s notice. This is my simple recipe enhanced with cayenne and cinnamon. I really love the combo of sweet and savory and mexican hot chocolate completely does it for me. I assume you could omit it, but unless you’re serving it to toddlers, try it! It’s weird, delicious and heightens the chocolate flavor.
A few tips for perfect hot chocolate:
- Milk Matters. No, really. After throwing out batches of less than steller hot cocoa (but really, less than steller almond milk), I know this all too well. Homemade is the best, but ideally, make it with one you actually enjoy sipping on. If you don’t like the taste of the milk by itself, you aren’t going to like it in this cocoa.
- Go easy on the cocoa powder. For years, I made hot cocoa with finely shaved chocolate. A thick and creamy treat that was incredibly delicious and time consuming. Plus, I prefer not to keep bars of chocolate stocked in my pantry, for obvious reasons. Which brings me to using cocoa powder in this recipe. Just like milk, cocoa powder matters. This is the time to break out the good stuff; start with a little and add as needed. Since cocoa powder can be slightly bitter, a little goes a long way.
- Sugarrrrr. Yup, we need it here. Avoid the desire to add less; you need sweetness to balance the cocoa powder and not adding enough will make for a bitter, off hot chocolate.
- Extra whip, please. I can’t imagine not adding a dollop of hot cocoa to my hot cocoa and this coconut whipped cream is everything and more. I’ve got a tutorial here, if needed. I recommend an extra spoonful, along with freshly shaved chocolate.
Vegan Mexican Hot Chocolate
Yield 3 cups
Vegan Mexican Hot Chocolate! Thick, creamy hot chocolate lightly spiced with cayenne and cinnamon.
- ¼ cup high-quality cocoa powder
- 1/3 cup cane sugar
- ⅛ teaspoon cayenne
- 1/8 teaspoon cinnamon
- 2 teaspoons cornstarch
- Pinch of sea salt
- 4 cups unsweetened almond milk
- 1 teaspoon vanilla extract
- Coconut cream, for topping
- Shaved chocolate, for topping
- Whisk together the cocoa powder, sugar, cinnamon, cayenne, cornstarch, and salt in a small bowl or measuring cup.
- Heat the almond milk and vanilla in a medium-sized saucepan over medium heat until hot, and steamy, about 4-5 minutes.
- Whisk the milk and slowly add the cocoa mixture to the pan. Increase the heat to medium-high, then reduce heat to medium-low and simmer for 5-7 minutes, stirring often, to thicken.
- Remove from heat and let stand for 5 minutes before drinking to cool.
- Divide into mugs and dollop with coconut cream and shaved chocolate.
Courses dessert, beverage