Vegan Mexican Hot Chocolate
Hello & Happy Tuesday!!
Would you believe me if I said..
that I have a list of upwards of 100 recipes that I want to try? lol
Out of all of those, I’ve been meaning to make this vegan Mexican Hot Chocolate! While it’s so easy to just pick something up from a coffee shop, I promise, making your own drinks is so quick and easy and a million times better than anything you’ll find at a Starbucks!
Funny story, I’ve lived above a Starbucks for the last 12 years in 2 different states lol. You can only imagine how many beverages I’ve tried over the years and I say with the utmost confidence.. this drink is better than anything I’ve ever had there!
So what constitutes a Mexican hot chocolate?
Many state it’s the chocolate being from Mexico, but if you’re taking a more modern approach.. it’s all about deriving spice from cinnamon and a little cayenne! Whatever your approach, this concept is a true win win!
What’s great about this recipe? It’s quick, easy, perfect for fall/winter, can easily be made in bulk, perfect for entertaining, you could make it an adult beverage if desired, sugar free, creamy, packs a rich chocolate flavor, cinnamon, a hint of heat from the cayenne, and my favorite.. the little bit of salt that ties it all in together!
If you’re all about a homemade winter drink, you have to try this new vegan Mexican Hot Chocolate!
Why this recipe is great:
Quick
Easy
Sugar free
Packed with chocolate
Creamy
Notes of cinnamon with a fiery kick!
Hints of salt
Can easily be made in bulk
Vegan Mexican Hot Chocolate
Ingredients
Hot Chocolate:
- 4 cups almond milk
- 2 cinnamon sticks
- 6 oz Lily’s Sweets stevia sweetened chocolate chips
- 1/4 tsp cayenne (you can also add more)
- 1 tsp vanilla extract
- 1/2 tsp salt
Garnish:
- Red pepper flakes
- Coconut whip
- Chocolate shavings
Instructions
- In a medium sauce pan over medium heat add the almond milk and cinnamon sticks. Cook for 10 minutes until fragrant.
- Once slightly bubbling add the chopped chocolate. Whisk until it’s melted and incorporated.
- Now add the vanilla, salt, cayenne, and cook for an additional 3 minutes. If you use traditional dark chocolate and not the stevia sweetened, add 1/4 cup agave, honey or sugar
- Turn off the heat and remove the cinnamon sticks. Whisk or use a Frother to create foam. Garnish with coconut whip, chocolate shavings, and red pepper flakes. Serve hot.
