Mexican Hot Chocolate with Coconut Whipped Cream

by Dana on November 10, 2012

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.

5.0 from 1 reviews

Vegan Mexican Hot Chocolate
 
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Sweet and slightly spiced Mexican Hot Chocolate with cool, creamy coconut whipped cream.
Author:
Recipe type: Beverage
Cuisine: Hot Chocolate
Serves: 2

Ingredients
  • 2 cups non-dairy milk (I used ½ full fat coconut milk ½ vanilla almond milk)
  • 3 heaping Tbsp cocoa powder, or more for intense chocolate flavor
  • 2-3 Tbsp sugar, depending on your taste
  • ½ tsp cinnamon (I recommend Vietnamese as its sweeter)
  • ¼ tsp each nutmeg and cayenne
  • ½ tsp vanilla extract (optional)
  • pinch salt (optional)

Instructions
  1. In a small saucepan, bring milk to a low simmer over medium heat.
  2. Add cocoa powder, sugar, salt, vanilla and spices and whisk vigorously to combine.
  3. Serve warm with coconut (or regular) whipped cream and a drizzle of chocolate syrup.

Nutrition Information
Serving size: 2 mugs; per mug: Calories: 388 Fat: 30 g Saturated fat: 26 g Carbohydrates: 31 g Sugar: 24 g Sodium: 95 mg Fiber: 6 g Protein: 5 g

 

5.0 from 1 reviews

Coconut Whipped Cream
 
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A vegan alternative to traditional whipped cream.
Author:
Recipe type: Dessert
Serves: 4

Ingredients
  • ½ can full fat coconut milk
  • ¼ cup powdered sugar
  • ½ tsp vanilla extract

Instructions
  1. 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.
  2. 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.)
  3. 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.

Nutrition Information
Serving size: 4 servings; per serving: Calories: 167 Fat: 14 g Saturated fat: 12 g Carbohydrates: 10 g Sugar: 9 g Fiber: 1.3 g Protein: 1.4 g

 

P.S. The mug featured in this post was handcrafted by our local artist and friend Troy Becker.

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