Vegan Mexican Hot Chocolate Recipe

Indulge in this rich and spicy Vegan Mexican Hot Chocolate recipe, inspired by Chef Beverly Lynn Bennett of VegCooking.com! This quick and easy recipe delivers a decadent, warming beverage perfect for chilly evenings or a cozy afternoon treat. Experience the perfect balance of chocolatey sweetness with a delightful kick of cinnamon and cayenne pepper. Get ready to savor every sip!

Prep Time 2 mins
Cook Time 6 mins
Calories 49.4 kcal
Protein 2g
Rating 5.0 (5 Reviews)
Vegan Mexican Hot Chocolate 32

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegan Mexican Hot Chocolate

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How to Make Vegan Mexican Hot Chocolate

  1. In a small saucepan, whisk together 2 tablespoons unsweetened cocoa powder, 2 tablespoons sugar (or to taste), 1/2 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper (or more, to taste), and a pinch of salt.
  2. Gradually whisk in 1 cup soy milk (or your preferred plant-based milk) until smooth.
  3. Place the saucepan over medium heat and bring the mixture to a gentle simmer, whisking frequently to prevent scorching.
  4. Reduce heat to low and simmer for 1-2 minutes, stirring constantly.
  5. Remove from heat and stir in 1 teaspoon vanilla extract.
  6. Divide the hot chocolate evenly between two mugs and serve immediately. Garnish with optional toppings like vegan marshmallows, cinnamon sticks, or a sprinkle of chili powder for extra flair.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

34g

Fat

2g

Carbs

3g