Two glasses filled with our Mayan Drinking Chocolate recipe
5 from 5 votes

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.
Author: Minimalist Baker
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Category: Beverage, Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 2 cups non-dairy milk (I use half full-fat coconut + half unsweetened almond milk)
  • 5 ounces dairy-free dark chocolate (chopped // 70% cacao is best // 5 ounces yield ~1 cup)
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/8 tsp cayenne (more or less, depending on preferred spice)
  • 1 pinch nutmeg (optional)
  • 1/4 tsp sea salt
  • 1-2 Tbsp raw cane or coconut sugar (optional)
  • Coconut Whipped Cream (for topping)


  1. Add dairy-free milk to a small saucepan and bring to a simmer over medium heat. Add dark chocolate and whisk to combine.
  2. Add spices and whisk vigorously to combine.
  3. 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.
  4. To serve, top with coconut whipped cream, a dusting of cocoa or cacao powder (optional), and any additional spices and/or chocolate desired.
  5. 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.

Nutrition Per Serving (1 of 4)