Mexican Hot Chocolate with Coconut Whipped Cream

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 4 reviews
Vegan Mexican Hot Chocolate
Prep time
Cook time
Total time
Sweet and slightly spiced Mexican Hot Chocolate with cool, creamy coconut whipped cream.
Recipe type: Beverage
Cuisine: Hot Chocolate
Serves: 2
  • 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
  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 4 reviews
Coconut Whipped Cream
Prep time
Total time
A vegan alternative to traditional whipped cream.
Recipe type: Dessert
Serves: 4
  • 1/2 can full fat coconut milk
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  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.

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

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  1. says

    Chocolate and coconut are the two key words that get me to perk my ears up, and this one definitely did the trick. I don’t have any coconut milk, but I have coconut cream which is actually thicker so I have a feeling it might do the trick. I’m so excited to try it!

  2. Holly says

    Since you posted this, I have made it more times than I’d like to admit. It is delicious and so think and creamy!

  3. tvland says

    The recipe sounds intriguing but the pictures…..well, while I suppose they are artsy the munchkins in my care are hesitant. They have the impression this will be sticky and messy, things they don’t like.

  4. kate says

    I just made this. It took about 15 minutes for both the hot chocolate and whipped topping. So simple, and such basic ingredients – I even had the coconut milk on hand. The hot chocolate alone has a thick, rich, creamy, wonderful mouth-feel. The whipped coconut cream puts it over the top, in a very good way. The amount of cayenne was just right for me, but I’m a Texan. Others might want to use half the amount and then add more to taste, especially if serving it to kids. I recommend a light sprinkle of cinnamon on top of the whipped cream, with or without the chocolate syrup drizzle.

    Thank you for this wonderful winter (vegan) treat!!!!!!

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