Can I use any type of nondairy milk?

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.

How do I make it spicier?

Increase the chili powder slightly, or add a pinch of cayenne for extra heat. Start small. You can always add more.

Can I froth this like a latte?

Yes! Heat the hot chocolate until warm, then use a handheld frother or blender to create a foamy texture.

How do I prevent the chocolate from clumping?

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.

Vegan Mexican Hot Chocolate

Mug of Mexican hot chocolate garnished with a cinnamon stick.

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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.

Author: Lyndsey Hiltner
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

Scale

For the Hot Chocolate

2 1/2 cups nondairy milk*

1/2 cup nondairy chocolate chips

1 tablespoon granulated sugar

1/2 teaspoon ground cinnamon (plus extra for sprinkling)

1/4 teaspoon chili powder

pinch of salt

1/2 teaspoon vanilla extract

For the Whipped Cream

1/2 cup dairy free heavy cream

2-4 tablespoons powdered sugar (depending on how sweet you like it)

1/2 teaspoon vanilla extract

vegan marshmallows and cinnamon sticks for serving

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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.

Equipment

electric hand mixer

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mixing bowl

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whisk

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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 1/2 cup to 1/3 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.

Find it online: https://censoredbaker.com/vegan-mexican-hot-chocolate/