Mexican Hot Chocolate with Coconut Whipped Cream

1 minute, 33 seconds Read

Have friends come over this weekend? Are you hosting a girls-only event? You can play cozy games by yourself. I think all three options are great. In any case, I’ve got the perfect recipe: vegan Mexican Hot Chocolate with cinnamon, nutmeg, and spicy cayenne, plus a dollop of Coconut whipped cream.

The drink was made by fermenting and roasting cacao, then grinding it and mixing it with cornmeal, chilies, and other spices.

In the late 1500s, sugar was introduced to Mexico, and hot chocolate was adopted. The idea of adding spices to hot chocolate inspired our version, which is not traditional.

You know that I am a huge fan of hot chocolate. I love it because it’s sweet, spicy, and chocolaty. Since I am a vegan who Loves Coconut and spices, I thought I would try a different recipe.

This beverage’s base is very simple: non-dairy (I used a mixture of full-fat almond milk and coconut milk), cocoa, vanilla, sugar, salt, and a pinch of Vietnamese cinnamon, cayenne, and nutmeg. For a luxurious finishing touch, I drizzle chocolate syrup on top of a layer made from coconut milk infused with vanilla.

If I hadn’t had my neighbors nearby to sample, I’d have guzzled down the entire batch by myself.


  • Two cups of non-dairy (I used 1/2 coconut milk and 1/2 vanilla almond milk).
  • Add more cocoa powder for a richer chocolate flavor.
  • You can use honey or sugar (or agave if you are not vegan) to suit your taste.
  • I recommend Vietnamese cinnamon as it is sweeter.
  • 1/4 tsp nutmeg, cayenne, or omit if you do not like spicy food.
  • 1/2 tsp pure vanilla extract
  • Sea salt, one pinch


  • Bring milk to a simmer in a small pan over medium heat.
  • Add sugar, vanilla, and salt to the cocoa powder and mix well.
  • Serve Coconut (or regular whipped cream) and drizzled chocolate syrup.

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