This vegan Mexican hot chocolate recipe by Toni Okamoto is perfect for the holidays. Cozy up with a plush blanket, a good book, and a mug of this hot cocoa, and you’re set for winter. This recipe is made with rich melted chocolate and a kick of spice from chili powder, cinnamon, and cayenne. You can see exactly how to make it in our recipe video. Enjoy!
Traditional Mexican hot chocolate involves a variety of spices layered with chocolate that delivers a rich and invigorating experience. If you want to have as authentic an experience as possible from the comfort of your kitchen, we’d recommend using a brand of solid Mexican chocolate such as Taza.
Pro Tip: When shopping for chocolate, be sure to check the Food Empowerment Project chocolate list to ensure that it was sourced ethically (without slave labor)!
While your Mexican hot chocolate will be quite delicious on its own, there are a number of ways you can bulk up your experience!
The most widely available vegan marshmallows are from Dandie’s, which are sold at stores such as Target, Whole Foods, and Walmart. They contain all of the flavor and no awful gelatin which is commonly found in non-vegan marshmallows! If you can’t find any at a store near you, try getting them online!
If you try this Vegan Mexican Hot Chocolate recipe, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Fa
More Delicious Drinks to Try:
Vegan Mexican Hot Chocolate recipe by Toni Okamoto. Photos by Michelle Cehn. Article written by Michelle Cehn and edited by Amanda Meth. Please note that this article may contain affiliate links which supports our work at World of Vegan. This post is not sponsored by Dandie’s or Taza.