Vegan Mexican Hot Chocolate
Sweet and slightly spiced Mexican Hot Chocolate with cool, creamy coconut whipped cream.
Foto: Minimalist Baker — Minimalist Baker
Ingredients
2 servings
- 2 cups non-dairy milk ((I used 1/2 full-fat coconut milk 1/2 vanilla almond milk))
- 3 heaping Tbsp cocoa powder ((or more for intense chocolate flavor))
- 2 -3 Tbsp sugar or agave ((or honey if not vegan // depending on your taste))
- 1/2 tsp cinnamon ((I recommend Vietnamese as it's sweeter))
- 1/4 scant tsp each nutmeg and cayenne ((omit cayenne if you don't like spice))
- 1/2 tsp pure vanilla extract
- 1 pinch sea salt
Steps
-
In a small saucepan, bring milk to a low simmer over medium heat.
-
Add cocoa powder, sugar, salt, vanilla and spices and whisk vigorously to combine.
-
Serve warm with coconut (or regular) whipped cream and a drizzle of chocolate syrup.
Nutrition Facts (per serving)
Macronutrients
Calories38819% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 34.875
Per Serving
Rp 17.438/serving
🏠 Save ~Rp 69.750 compared to buying!
📋 Price Breakdown (43% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| non-dairy milk | 2 cups | Rp 5.000/100ml | Rp 10.000 |
| heaping Tbsp cocoa powder | 3 | Rp 8.000/100g | Rp 24.000 |
| -3 Tbsp sugar or agave | 2 | - | - |
| cinnamon | 0.5 tsp | - | - |
| scant tsp each nutmeg and cayenne | 0.25 | Rp 35.000/kg | Rp 875 |
| pure vanilla extract | 0.5 tsp | - | - |
| pinch sea salt | 1 | - | - |
*Estimated market prices, may vary by region
Source: Minimalist Baker
by Minimalist Baker
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