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Vegan Mexican Hot Chocolate Recipe

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4.4 from 15 reviews

This vegan Mexican Hot Chocolate is a smooth, velvety, and richly chocolatey beverage perfect for warming up during cold days. Made with non-dairy milk and dark chocolate or cocoa powder, it features warm spices like cinnamon, nutmeg, and a hint of cayenne for a subtle spicy kick. Easily made on the stovetop or slow cooker, it can be customized with toppings such as coconut whipped cream, cacao nibs, or vegan marshmallows.

  • Total Time: 15 minutes (stovetop) or up to 3 hours 5 minutes (slow cooker)
  • Yield: Serves 4 to 6

Ingredients

Main Ingredients

  • 6 cups unsweetened non-dairy milk (plain or vanilla)
  • 6 oz semi-sweet dark chocolate (or any vegan chocolate) or 6 tablespoons cocoa powder
  • 1/3 cup pure maple syrup or coconut or pure cane sugar
  • 2 teaspoons cinnamon (or 2 cinnamon sticks)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground nutmeg
  • Pinch of cayenne

Optional Toppings

  • Light dusting of cocoa powder or dash of cinnamon
  • Dollop of coconut whipped cream
  • Cacao nibs or shaved chocolate
  • Vegan marshmallows

Instructions

  1. Prepare Ingredients: Gather all ingredients including non-dairy milk, chocolate or cocoa powder, maple syrup or sugar, cinnamon, vanilla extract, nutmeg, and cayenne. If using cinnamon sticks instead of powder, have them ready.
  2. Cook in Crock-Pot: Place all main ingredients into the crock pot. Set to low temperature and cook for 2 to 3 hours, stirring every 20 minutes to fully melt the chocolate and blend flavors.
  3. Or Cook on Stovetop: Pour all ingredients into a large pot and heat over medium-low heat. Stir occasionally to prevent sticking and ensure the chocolate melts completely. This should take about 10 minutes. Once melted, reduce heat to low and cover the pot to keep warm until serving.
  4. Serve: Ladle the hot chocolate into mugs. Optionally, garnish with a light dusting of cocoa powder or cinnamon. Add a dollop of coconut whipped cream, cacao nibs, shaved chocolate, or vegan marshmallows if desired.
  5. Storage: Store any leftovers in an airtight container in the refrigerator for up to 7 days. To reheat, warm gently on the stove over low heat or microwave in 30 to 60 second increments until hot.

Notes

  • Use non-dairy milk such as almond, oat, or coconut milk for a creamy vegan option.
  • Adjust the sweetness to taste by adding more or less maple syrup or sugar.
  • The pinch of cayenne adds a subtle heat but can be omitted or reduced for milder flavor.
  • If you prefer a richer drink, use chocolate rather than cocoa powder.
  • Stir regularly while cooking to avoid scorching or clumping.
  • For faster preparation, the stovetop method is ideal; for deeper flavor, slow cooking in a crock pot is recommended.
  • Author: admin
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes (stovetop) or 2-3 hours (slow cooker)
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: Latin
  • Diet: Vegan

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