Mexican Hot Chocolate (Vegan!)
Course: Specialty DrinksCuisine: Mexican, ComfortDifficulty: Easy2
servings2
minutes5
minutes412
kcalThis Spicy Vegan Hot Chocolate offers a luxurious, Mexican-inspired twist on the classic winter beverage, perfect for those following a plant-based diet or looking for a dairy-free alternative. Combining rich coconut milk and cashews creates a creamy base, while chili powder and cinnamon add a warming spice that complements the deep chocolate flavor. Quick and easy to prepare in a high-performance blender, this hot chocolate is not only deliciously indulgent but also naturally sweetened with maple syrup. It’s an ideal treat for cold winter nights, offering both comfort and a touch of sophistication to your hot beverage repertoire.
Ingredients
1.5 cups (350 ml) milk of choice
1/4 cup (60 ml) full-fat canned coconut milk
1/4 cup (30 g) cashews
1/4 teaspoon (0.65 g) chili powder
1/2 teaspoon (1.3 g) cinnamon
1 Tablespoon (25 g) maple syrup
1/2 cup (88 g) semi-sweet chocolate chips
Pinch of salt
Directions
- Add all ingredients to a high-performance blender.
- Blend on high for 5-6 minutes until hot and well combined or use the soup setting if available.
- Pour into mugs and serve immediately.
Notes
- For an extra treat, top with vegan whipped cream.
- Adjust spice and sweetness levels to taste.
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