Vegan Mexican Hot Chocolate

Vegan Mexican hot chocolate made dark chocolate, cacao, and warming spices like chili powder and cinnamon. Perfect for a cold day treat with a kick!

How was your Thanksgiving, buds?!

I got to see my aunt and uncle for the first time since 2019, which was extremely special. 

We sat around my parents’ dining room table and laughed and shared lots of delicious food together. 

Then, on Black Friday, I started blasting Christmas music through my Sonos speakers around the house.

By 5 PM, M announced that he was feeling a bit underwhelmed by the songs on repeat already.

So I scaled back a bit to save room for the most wonderful time of the year. 

But today is December first, so if it’s not a day to play holiday jingles then I don’t even know. 

It’s also the season to make steaming mugs of hot chocolate! 

If you’re looking for a new spin on your classic hot cocoa, this recipe is a fun upgrade! 

The Vegan Mexican Hot Chocolate is a fun spin on plant-based cocoa with warming spices like chili powder and cinnamon. 

While online Christmas shopping recently I saw a mug recently at Target with lettering that read “Hug in a Mug”. 

And that’s exactly what this hot chocolate is; it’s creamy, decadent, and rich.

Have you had Mexican Hot Chocolate before? 

It’s drinkable chocolate with a hint of spicy hot-pepper finish. 

The chocolate-y coziness hits you first, followed by a delightful spicy heat that warms you from the inside out. 

Here’s what you need to make Vegan Mexican Hot Chocolate:

• unsweetened almond milk
• unsweetened raw cacao powder
• Hu Kitchen Gems
• chili powder
• ground cinnamon
• pure maple syrup

That’s it!

When I first tested this recipe, I used cayenne pepper (in a much smaller amount) instead of chili powder.

Even with the small amount I used, M and I could barely get the stuff down. 

It was just too darn hot (spicy)!

The next time around I decided to test with chili powder for a more subtle burn. 

Neither of us tolerating anything *too* spicy very well, we agreed that the chili powder version was the way to go. 

I think you’ll love this version of Mexican Hot Chocolate made with chili powder and cinnamon. 

It’s got subtle intrigue and plenty of dark chocolate. 

This recipe is easily made in less than 10 minutes on the stovetop.

I love to make mine to warm up after my cold afternoon walk around the neighborhood.

This recipe serves two, so halve it if you only want one mug! 

First, add the almond milk to a saucepan over medium heat.

Once the milk is warm and steaming, add in the cacao powder, Hu Kitchen Gems, maple syrup, chili powder, and cinnamon and whisk until there aren’t any lumps. 

I *love* adding Hu Kitchen Gems to my vegan hot chocolate! 

These convenient dark chocolate gems melt wonderfully into the pot, adding decadence and intense chocolatey flavor. 

They’re also totally vegan, paleo, and refined-sugar-free, making them perfect for all of your holiday recipes! 

Finally, pour the hot chocolate into mugs and top them with shaved chocolate and cinnamon.

Promise me that you’ll enjoy this Vegan Mexican Hot Chocolate sometime this winter. 

It’s perfect to make as a quick cozy dessert, snack, or anytime treat. 

Try serving it with your favorite plant-based Christmas cookies. 

Divide the recipe in half to make some just for you or make more to share! 

This recipe is very adaptable, too, so feel free to adjust the amount of cacao, maple syrup, and cinnamon to your liking. 

If you’re looking for more spice, add a pinch of cayenne powder. 

But *just* a pinch, friends! 

But don’t say I didn’t warn you…

Enjoy!

If you make this Vegan Mexican Hot Chocolate, let me know!

I’d love to hear what you think.

Give me a shout on Instagram and use #floraandvino to show me your creations.

For more drinkable chocolate, check out my Vegan Dark Hot Chocolate and SunButter Hot Chocolate.

Do you love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

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This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!