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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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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Vegan Mexican Hot Chocolate


  • Author: Gabrielle

Ingredients

Units Scale

Hot Chocolate: 

Garnish:


Instructions

  1. In a medium sauce pan over medium heat add the almond milk and cinnamon sticks. Cook for 10 minutes until fragrant.
  2. Once slightly bubbling add the chopped chocolate. Whisk until it’s melted and incorporated.
  3. 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
  4. 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.

 

 

 

 

 

 

 

 

 

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