December 30, 2016
Vegan Mexican Hot Chocolate

Vegan Mexican Hot Chocolate! Thick, creamy hot chocolate lightly spiced with cayenne and cinnamon. 

Vegan Mexican Hot Chocolate! Thick, creamy hot chocolate lightly spiced with cayenne and cinnamon. | www.delishknowledge.com

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.

Vegan Mexican Hot Chocolate! Thick, creamy hot chocolate lightly spiced with cayenne and cinnamon. | www.delishknowledge.com

A few tips for perfect hot chocolate:

  1. 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. For a creamy hot chocolate, I use a mix of almond milk and canned coconut milk. 
  2. Chocolate Matters. I avoid using cocoa powder as I feel like it always has a grainy aftertaste. For the richest hot cocoa, use chopped bittersweet or semi-sweet chocolate. Finely chop, then add to the warm milk and whisk until creamy and smooth.
  3. Sugarrrrr. Yup, we need it here. Avoid the desire to add less; you need sweetness to balance the bittersweet chocolate and not adding enough will make for a bitter, off hot chocolate.
  4. 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! Thick, creamy hot chocolate lightly spiced with cayenne and cinnamon. | www.delishknowledge.com

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

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Vegan Mexican Hot Chocolate! Thick, creamy hot chocolate lightly spiced with cayenne and cinnamon. | www.delishknowledge.com

Vegan Mexican Hot Chocolate

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 3 cups 1x
  • Category: dessert, beverage
  • Diet: Vegan

Description

Vegan Mexican Hot Chocolate! Thick, creamy hot chocolate lightly spiced with cayenne and cinnamon.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 3 cups 1x
  • Category: dessert, beverage
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 3 cups 1x
  • Category: dessert, beverage
  • Diet: Vegan
Scale

Ingredients

  • 2 cups unsweetened almond milk
  • 1 cup canned coconut milk
  • 3 tablespoons cane or coconut sugar
  • 2/3 cup finely chopped bittersweet or semi-sweet chocolate
  • ⅛ teaspoon cayenne
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • Coconut cream, for topping
  • Shaved chocolate, for topping

Instructions

  1. Heat the almond milk, coconut milk and sugar in a medium saucepan over medium heat. Whisk, gently bringing the milk to a simmer, taking care not to burn it.
  2. Add in the chopped chocolate and spices and whisk continuously until the chocolate has melted and the milk is very creamy and smooth, about 1-2 minutes.
  3. Remove from heat and let stand for 3 minutes before drinking to sightly cool.
  4. Divide into mugs and dollop with coconut cream and shaved chocolate.

Notes

*For a peppermint version, omit the cayenne, vanilla extract and cinnamon and swap in 1/4 to 1/2 teaspoon of peppermint extract instead. Make sure to use peppermint and not mint! Serve with whipped coconut cream and chopped candy canes.

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Vegan Mexican Hot Chocolate! Thick, creamy hot chocolate lightly spiced with cayenne and cinnamon. | www.delishknowledge.com

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

2 comments
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  1. Hi Alex, we are big hot cocoa drinkers. My son’s treat since he was very young was going to Starbucks and ordering a Kid’s Hot Coco every Friday, he could barely see over the counter but he would wait to hear his name called with his order liked the adults did (We are from Seattle so Starbucks is like a 2nd home to the Emerald City natives)
    We are striving to eat much healthier, so I was wondering could we replace the Coco powder with Cacao powder? I just recently bought a bag of this and love it in my smoothies but haven’t branched out further than that. And also looking for a healthier type of sugar.
    Thanks again.

    • Hi Christy,

      Love that! We love hot cocoa as well! 🙂 I haven’t tried cacao powder in this yet, but let me know how it turns out. What about coconut sugar or maple syrup?

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