Homemade Vegan Mexican Hot Chocolate

Two mugs of Mexican Hot Chocolate with whipped cream and cinnamon sticks.

Homemade Vegan Mexican Hot Chocolate

This homemade vegan Mexican Hot Chocolate with cashew milk or almond milk is made with 0-calorie monkfuit sweetener, cocoa, and rich dark chocolate. Enjoy a warm drink of spiced hot cocoa on chilly days!

Course Drinks

Cuisine American, Mexican

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 203kcal

Author Elaine

Equipment

glass coffee mugs

Ingredients

2 cups cashew milk, almond milk or other plant-based milk
2 oz bittersweet chocolate, or semi-sweet chocolate, chopped
2 tablespoon unsweetened cocoa powder
2 tablespoon 0-calorie sweetener with erythritol like Lacanto Monkfruit Sweetener with Erythritol (or sugar)
½ teaspoon ground cinnamon
¼ teaspoon chili powder or chipotle chili powder

Instructions

In a small saucepan, begin to melt chocolate over low heat. When softened, add milk and whisk in cocoa powder, sweetener, cinnamon, vanilla and chili powder. Increase heat to medium and heat until hot but not boiling.
Pour into mugs. Garnish with whipped coconut milk or whipped cream and a sprinkle of shaved chocolate.

Notes

To make chocolate shavings, warm a chocolate square very slightly in a microwave. (10 seconds is enough.) Use a vegetable peeler to create small chocolate curls.

Nutrition