Hot chocolate might just be my favorite thing about winter. Warm, delicious and easy to make. What more could a person want? This Vegan Mexican Hot Chocolate is no exception. In fact, this may just be my favorite way to make hot chocolate. While this recipe maintains the richness of traditional hot chocolate, the spiciness of the cinnamon and the heat of the chili powder are able to cut through it making for a delightful, cold weather experience. Let’s learn how to make it!
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Vegan Mexican Hot Chocolate Ingredients
- Non-Dairy Milk: Non-dairy milks resemble traditional dairy milks except they are derived from alternative sources such as nuts, coconuts, rice, oats, etc. Any kind will do in this recipe BUT I am partial to the oat milk you can purchase from the refrigerator section of the grocery store. I find it perfectly thick and creamy. Unflavored and unsweetened milks are ideal but use what you have available.
- Non-Dairy Chocolate Chips: Dairy-free chocolate chips allow you to bake allergy friendly snacks. Most popular brands have a dairy-free version in their arsenal. Most semi-sweet and dark chocolate chips are dairy-free but ALWAYS read the label to make sure. Dairy-free chocolate chips contain delicious, high-quality chocolate. Non-dairy chips usually have fewer all around ingredients as well.
- Sugar: The only purpose of sugar in this recipe is to add a little extra sweetness. As such, you can technically use any sweetener you want. These could include agave nectar, maple syrup, stevia, etc. I used sugar because it is cheap and reliable. You do you.
- Spices: Chocolate and chili have along history together. The Aztecs discovered this delicious combination centuries ago. They were the masterminds behind hot chocolate and made the drink by roasting cocoa beans, and then using a mortar and pestle to grind the beans with water. The drink was then flavored with chili and vanilla. Do not leave the spices out!
Steps to Make Vegan Mexican Hot Chocolate
This Vegan Mexican Hot Chocolate is so easy to make it can be done in only two steps!
- Combine all ingredients with the exception of vanilla extract in a small pot. Place on the stove and heat over medium-low whisking occasionally. Heat until all chocolate is completely melted. This should take 3-5 minutes. Remove pot from heat and whisk in vanilla extract.
- Divide hot chocolate between two mugs and allow to cool for about 5 minutes. Top with vegan marshmallows and nondairy whipped cream if desired. Serve immediately.
Tips for Making Vegan Mexican Hot Chocolate
- Check your chocolate: Ensure that the chocolate you use is vegan-friendly and doesn’t contain any milk solids or other animal-derived ingredients. Look for dark chocolate or vegan chocolate chips that explicitly state they are dairy-free.
- Use a milk frother: To achieve a creamy and frothy texture, use a handheld frother to mix the hot chocolate after it has been prepared. This will create a luscious and also satisfying drink.
- Garnish creatively: Top your vegan Mexican hot chocolate with dairy-free whipped cream or coconut whipped cream for an indulgent touch. You can also sprinkle some ground cinnamon or cocoa powder on top for added flavor.
- Experiment with flavors: Feel free to experiment with different flavors by adding extracts like vanilla or almond to your hot chocolate. These subtle additions can also elevate the taste and create unique variations.
- Don’t overheat: Be careful not to overheat the hot chocolate to avoid scorching or curdling the non-dairy milk. Heat it gently on low to medium heat while stirring constantly.
- Adjust to taste: As you go through the process, taste and adjust the ingredients to your liking. Some prefer a stronger chocolate flavor, while others may want it sweeter or spicier. Tailor the recipe to suit your preferences.
Frequently Asked Questions
What type of non-dairy milk is best for making vegan Mexican hot chocolate?
You can use any non-dairy milk of your choice, such as almond milk, soy milk, oat milk, or coconut milk. Choose an unsweetened version for better control over the sweetness.
How do I sweeten vegan Mexican hot chocolate without using refined sugar?
You can use natural sweeteners like maple syrup, agave nectar, or coconut sugar to sweeten your hot chocolate.
What spices are typically used in Mexican hot chocolate?
Traditional Mexican hot chocolate includes spices like ground cinnamon and a pinch of cayenne pepper or chili powder for a warm and slightly spicy flavor.
Is it necessary to heat the non-dairy milk slowly?
Yes, it’s essential to heat the non-dairy milk gently on low to medium heat while stirring constantly to avoid scorching or curdling.
How to Serve Vegan Mexican Hot Chocolate
To serve vegan Mexican hot chocolate, follow these steps for a delightful and satisfying experience:
- Pour the hot, frothy vegan Mexican hot chocolate into mugs or cups. Make sure to use heat-resistant mugs if the hot chocolate is still quite warm.
- Top each mug with a dollop of vegan whipped cream or coconut whipped cream for added creaminess and decadence.
- Additionally, sprinkle a dash of ground cinnamon or cocoa powder on top of the whipped cream for extra flavor and presentation.
Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!Print
Vegan Mexican Hot Chocolate
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
2 1/2 c nondairy milk
1/2 c semi sweet chocolate chips
1 tbsp sugar
1/2 tsp cinnamon
1/4 tsp chili powder
pinch sea salt
1/2 tsp vanilla extract
- Combine Ingredients and Melt Chocolate: Combine all ingredients with the exception of vanilla extract in a small pot. Place on the stove and heat over medium-low whisking occasionally. Heat until all chocolate is completely melted. This should take 3-5 minutes. Remove pot from heat and whisk in vanilla extract.
- Garnish and Serve: Divide hot chocolate between two mugs and allow to cool for about 5 minutes. Top with vegan marshmallows and nondairy whipped cream if desired. Serve immediately.
*Any nondairy milk will do in this recipe BUT I have found the Oat Milk stored in the refrigerator section of the grocery store to be the creamiest around!
Keywords: Vegan Hot Chocolate, Vegan Chocolate, Mexican Hot Chocolate, Dairy Free Hot Chocolate, Christmas Drink, Holiday Drink