Vegan Mayan Drinking Chocolate
Creamy, sultry vegan drinking chocolate made with dairy-free milk, dark chocolate, and a blend of Mayan spices. An indulgent, dairy- and gluten-free dessert in 15 minutes.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Does it keep?
(I use half full-fat coconut + half unsweetened almond milk)
dairy-free dark chocolate
(chopped // 70% cacao is best // 5 ounces yield ~1 cup)
(more or less, depending on preferred spice)
raw cane or coconut sugar
Coconut Whipped Cream
Add dairy-free milk to a small saucepan and bring to a simmer over medium heat. Add dark chocolate and whisk to combine.
Add spices and whisk vigorously to combine.
Once chocolate is completely melted, remove from heat, and add vanilla extract. Whisk to combine. Taste and adjust flavors as needed, adding sugar or sweetener of choice if not sweet enough. Add more cayenne for kick.
To serve, top with coconut whipped cream
, a dusting of cocoa or cacao powder (optional), and any additional spices and/or chocolate desired.
Store leftover drinking chocolate covered in the refrigerator for up to a few days. Freeze for longer term storage, though best when fresh.
*Nutrition information is a rough estimate calculated without coconut whipped cream (which adds an additional 63 calories per 2 Tbsp).
*Adapted from my Vegan Peppermint Drinking Chocolate.
- Calories: 338
- Fat: 25g
- Saturated fat: 20g
- Sodium: 199mg
- Carbohydrates: 24g
- Fiber: 2.8g
- Sugar: 20g
- Protein: 4.3g