Vegan Mexican Hot Chocolate

Sweet and slightly spiced Mexican Hot Chocolate with cool, creamy coconut whipped cream.

⏱️ 10 min 🔪 Prep: 5 min 🔥 Cook: 5 min 📊 Easy 👁️ 19 views
👨‍🍳 Start Cooking
Cokelat Panas Meksiko VeganFoto: 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

  1. In a small saucepan, bring milk to a low simmer over medium heat.

  2. Add cocoa powder, sugar, salt, vanilla and spices and whisk vigorously to combine.

  3. Serve warm with coconut (or regular) whipped cream and a drizzle of chocolate syrup.

Nutrition Facts

Macronutrients

Calories388
#mexican hot chocolate#mayan-inspired#mexican-inspired#vegan
Source: Minimalist Baker by Minimalist Baker

⭐ Rate this Recipe

☆☆☆☆☆

💬 Comments

Loading comments...