Vegan Mexican Hot Chocolate
This lightly spiced vegan Mexican hot chocolate recipe combines semi-sweet vegan chocolate with dairy-free milk. It's then lightly spiced with cinnamon and a hint of chili for a delicious winter warming drink! Prepare this spiced vegan hot chocolate using regular vegan chocolate or Ibarra Mexican chocolate tablets, either on the stovetop or in a crockpot!
Servings: 2 cups
Calories: 246kcal
Equipment
Ingredients
- 3 ¼ cups of almond milk
- ⅔ cup of semi-sweet chocolate chips
- 1 ½ teaspoons of ground cinnamon
- ⅛ teaspoon of chili powder
- 1 teaspoon of vanilla extract
- pinch of cayenne pepper
Instructions
- In a saucepan over medium heat, add all ingredients and slowly whisk until all the chocolate melts and it becomes a smooth drink.
Video
Notes
- Salt: A pinch of salt can help to enhance the chocolate flavor and add depth to the Mexican hot chocolate.
- Nutmeg: A pinch of nutmeg pairs well with cinnamon and chili.
- Sweetener: If you have a sweet tooth, you might find that the sugar from the chocolate alone isn’t enough. Feel free to add a little brown sugar, coconut sugar, or maple syrup. Piloncillo is the traditional choice, if you have access to it.
- Almond extract: Use almond extract instead of vanilla for even more depth to the Mexican hot chocolate.
- Using cocoa powder: Add depth to the Mexican hot chocolate with a combination of cocoa powder AND semisweet (Around 60%) or bittersweet (70%) chocolate. We recommend reducing the chocolate to ½ cup and using 2 tablespoons of cocoa powder (or slightly more).
Nutrition
Calories: 246kcal | Carbohydrates: 26g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 354mg | Potassium: 8mg | Fiber: 4g | Sugar: 19g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 387mg | Iron: 3mg
