Having friends over this weekend? Hosting an all-girls affair? Just staying in and playing cozy all by your lonesome self? All three are excellent options if you ask me. But in any case I have just the thing: Vegan Mexican Hot Chocolate with sweet cinnamon, earthy nutmeg, spicy nutmeg cayenne and a dollop of creamy coconut whipped cream.
Oh yeah, #youknowyouwantthis.
As you know from my Boozy Pumpkin White Hot Chocolate story, I love hot chocolate. Its hot, sweet and chocolate-y goodness never does me wrong. But since I’m a part-time vegan and lover of all things coconut and spice, I decided to give an alternative recipe a try.
The base of this beverage is simple: Non-dairy milk (I mixed full-fat coconut milk and vanilla almond milk), cocoa powder, vanilla extract, salt, sugar, and a pinch of Vietnamese cinnamon, nutmeg and extra-hot cayenne. Then for a luxurious finish I add a layer of vanilla-infused coconut “whipped cream” made with my remaining coconut milk and drizzle it on top with a little chocolate syrup for good measure.
If my hot cocoa-loving neighbors wouldn’t have been nearby for sampling, I would’ve guzzled the whole batch down by myself.
- 2 cups non-dairy milk (I used 1/2 full fat coconut milk 1/2 vanilla almond milk)
- 3 heaping Tbsp cocoa powder, or more for intense chocolate flavor
- 2-3 Tbsp sugar, agave (or honey if not vegan), depending on your taste
- 1/2 tsp cinnamon (I recommend Vietnamese as it’s sweeter)
- scant 1/4 tsp each nutmeg and cayenne (omit cayenne if you don’t like spice)
- 1/2 tsp pure vanilla extract
- pinch sea salt
- In a small saucepan, bring milk to a low simmer over medium heat.
- Add cocoa powder, sugar, salt, vanilla and spices and whisk vigorously to combine.
- Serve warm with coconut (or regular) whipped cream and a drizzle of chocolate syrup.
- 1/2 can full fat coconut milk
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Place your coconut milk in the fridge overnight or in the freezer for 30 minutes to an hour. Upon removal, be careful NOT to shake the can as you want the cream to remain separated from the liquid.
- Open the can and scoop the top layer of cream into a chilled mixing bowl. Whip on medium-high until soft peaks form. (Add a dash of the remaining coconut liquid if it’s too thick.)
- Add powdered sugar and vanilla and whip again to combine. Taste and adjust flavor/sweetness accordingly. Serve with hot cocoa and reserve the rest in an airtight container in the fridge for later use. Should keep for several days.
P.S. The mug featured in this post was handcrafted by our local artist and friend Troy Becker.