This vegan Mexican hot chocolate is rich, creamy, dairy-free and made with real chocolate. Cinnamon, and a hint of chili add authentic Mexican flavor. Let's learn how to make it!
If you want cozy, flavorful beverages in your life, this vegan Mexican hot chocolate checks all the boxes.
It's quick to make, naturally vegan, and perfect for holiday mornings, winter nights, or anytime you want spiced hot cocoa.
If spicy isn't your thing, you'll absolutely want to check out our vegan peppermint hot chocolate!
Ingredients You'll Need
Here is everything you'll need to make this incredible hot chocolate:
- Nondairy milk: Creates the creamy, velvety base for the hot chocolate while keeping the recipe fully dairy-free. Thicker milks like oat or coconut make it extra rich.
- Nondairy chocolate chips: Provide deep chocolate flavor and natural sweetness, helping the drink become smooth, indulgent, and perfectly cocoa-forward.
- Granulated sugar: Adds just enough sweetness to balance the spice and bitterness of the chocolate without overpowering the warming flavors.
- Ground cinnamon: A signature ingredient in Mexican hot chocolate, offering warmth, coziness, and traditional flavor. A sprinkle on top enhances aroma.
- Chili powder: Adds the classic subtle heat that sets Mexican hot chocolate apart, rounding out the flavors with a gentle spicy kick.
- Salt: Enhances sweetness, deepens the chocolate flavor, and helps balance the spices.
- Vanilla extract: Adds depth and warmth, rounding out the cocoa and spice with a smooth, aromatic finish.
Why You'll Love This Hot Chocolate
- Rich, creamy, and ultra-comforting - You'd never guess it's made with nondairy milk thanks to its silky, luxurious texture.
- Authentic flavor with a twist - Cinnamon and a hint of chili give it that classic Mexican hot chocolate warmth with just the right kick.
- Quick and easy to make (only 7 ingredients!) - Ready in minutes with simple pantry ingredients.
- Better than store-bought mixes - Melted chocolate chips make it extra decadent and full-bodied.
- Fully vegan and allergy-friendly - A treat everyone can enjoy, no dairy required.
- Customizable - Turn up the spice, sweeten it more, or make it extra thick!
How to Make Vegan Mexican Hot Chocolate (step-by-step)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by adding all of the hot chocolate ingredients (sans vanilla) to a small saucepan. Heat over medium-low, stirring occasionally, until chocolate is completely melted. Remove from heat and whisk in the vanilla extract.
Add all of the whipped cream ingredients to a large mixing bowl. Mix with an electric hand mixer until stiff peaks form.
Divide hot chocolate between two mugs. Top with vegan marshmallows, prepared whipped cream, ground cinnamon and a cinnamon stick if desired.
Hot Chocolate Tips
- Use a creamy nondairy milk: Oat, soy, and coconut milk give the richest texture. Thinner milks like almond will work but won't be as creamy.
- Simmer gently, don't boil: Boiling can cause plant-based milks to separate. Keep the heat low and slow for a silky finish.
- Whisk continuously: Whisking helps melt the chocolate evenly and creates that luxurious, velvety texture.
- Adjust the spice level to taste: Start with the suggested amount of chili powder and add more for extra heat. A little goes a long way.
- Sweeten as needed: Different nondairy milks have different sweetness levels. After everything melts together, taste and adjust the sugar.
- Use high-quality chocolate: Chocolate chips work great, but using chopped dark chocolate will make it even richer and more indulgent.
- Top like a pro: Add vegan whipped cream, a sprinkle of cinnamon, or a pinch of chili powder for a café-style finish.
What is Mexican Hot Chocolate?
Mexican hot chocolate is a rich, spiced version of traditional hot chocolate that originates from Mexico. Unlike classic hot chocolate, it typically includes warm spices like cinnamon and chili powder, giving it a subtle kick and deep flavor.
Traditionally, it's made with cocoa, sugar, and milk, and is often frothed or whisked to create a slightly thick, creamy texture. In vegan versions, dairy-free milk and chocolate are used, keeping the drink indulgent while plant-based.
It's perfect for cozy winter nights or holiday celebrations, offering a sweet and slightly spicy twist on the classic chocolate beverage.
Frequently Asked Questions
Yes! Oat, soy, and full-fat coconut milk work best for a creamy texture, but almond or rice milk can also be used. Just expect a slightly lighter consistency.
Increase the chili powder slightly, or add a pinch of cayenne for extra heat. Start small. You can always add more.
Yes! Heat the hot chocolate until warm, then use a handheld frother or blender to create a foamy texture.
Whisk continuously over low heat and make sure the chocolate is finely chopped or use chips. Gradually adding the chocolate to warm milk helps prevent clumps.
Recipe Variations
- Spicy Kick: Add an extra ¼ teaspoon of chili powder or a pinch of cayenne pepper for a bolder, warming spice.
- Mocha Style: Stir in 1 teaspoon of instant coffee or espresso powder for a coffee-chocolate twist.
- Nutty Flavor: Blend in 1-2 tablespoons of almond or hazelnut butter for a richer, nutty hot chocolate.
- Creamier Version: Use full-fat coconut milk or add 2 tablespoons of coconut cream for an ultra-creamy texture.
- Sweetener Swap: Replace granulated sugar with maple syrup, agave, or coconut sugar for a different sweetness profile.
- Peppermint Twist: Add ¼ teaspoon peppermint extract for a festive, holiday-inspired version.
- Frozen Treat: Let it cool, then blend with ice for a vegan Mexican hot chocolate frappé.
Serving Tips
Here are a few serving tips to make sure you have the peak hot chocolate experience:
- Top it off: Sprinkle with a pinch of cinnamon, cocoa powder, or chili powder for extra flavor and visual appeal.
- Vegan whipped cream: Add a dollop of coconut whipped cream for a creamy, indulgent touch.
- Marshmallows: Use vegan marshmallows for a fun, cozy topping that melts slightly into the hot chocolate.
- Dipped rim: Coat the rim of your mug with vegan chocolate and crushed cinnamon sugar for a festive presentation.
- Pairings: Serve with cinnamon sugar cookies, churros, or vegan biscotti for a complete treat.
- Layered flavors: Stir in a splash of almond, hazelnut, or coconut syrup for an extra flavor boost.
If you make this recipe please tag @censoredbaker on Instagram!
PrintVegan Mexican Hot Chocolate
Vegan hot chocolate with a twist! Spicy cinnamon and chili powder cut through the richness of the chocolate making for the perfect cold weather drink.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 drinks 1x
- Category: Beverages
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
For the Hot Chocolate
2 ½ cups nondairy milk*
½ cup nondairy chocolate chips
1 tablespoon granulated sugar
½ teaspoon ground cinnamon (plus extra for sprinkling)
¼ teaspoon chili powder
pinch of salt
½ teaspoon vanilla extract
For the Whipped Cream
½ cup dairy free heavy cream
2-4 tablespoons powdered sugar (depending on how sweet you like it)
½ teaspoon vanilla extract
vegan marshmallows and cinnamon sticks for serving
Instructions
- Melt: Combine all hot chocolate ingredients (with the exception of the vanilla extract) in a small saucepan. Place on the stove and heat over medium-low, whisking occasionally. Heat until all chocolate is completely melted and cocoa is lightly simmering. This should take 3-5 minutes. Remove pot from heat and whisk in vanilla extract.
- Mix: Place all of the whipped cream ingredients in a large mixing bowl. Beat together with an electric hand mixer until stiff peaks form. Refrigerate until ready to use.
- Garnish: Divide hot chocolate between two mugs and allow to cool for about 5 minutes. Top with prepared whipped cream, vegan marshmallows, a sprinkle of cinnamon and a cinnamon stick if desired. Serve immediately.
Notes
*You can use any nondairy milk but I would highly recommend something thicker and creamier like oat milk.
*If you prefer a slightly less rich version, reduce the amount of chocolate chips from ½ cup to ⅓ cup.
*If you'd like a spicier cocoa, simply amp up the amount of cinnamon and chili powder in the recipe. Add slowly and taste as you go.
*You can use store-bought dairy-free whipped cream if you don't want to make your own.
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