Switch up your typicla hot cocoa routine with this Vegan Mexican Hot Cocoa. Sweet with a bit of a kick, this hot cocoa will become an instant favorite!
The taste and aroma of Mexican chocolate are hard to resist. The notes of almond, cinnamon, and vanilla (with just a hint of spice from cayenne pepper!) will take your taste buds to another world. Be careful with the cayenne, though—with such a sweet base underneath it, the heat jumps out quick. If you aren’t paying attention when you add that dash of cayenne, you'll have one spicy hot cocoa on your hands!
Sweet tooth still craving? Here are more Vegan Baking and Sweets.
How to Make Vegan Mexican Hot Cocoa
- Whisk all ingredients together in a saucepan.
- Heat until warmed through.
- Divide hot cocoa between four mugs.
- Serve each mug with a cinnamon stick if desired.
Full directions for how to make Vegan Mexican Hot Cocoa are in the printable recipe card at the bottom of the post.
Vegan Mexican Hot Cocoa FAQs
How long can you keep leftover hot cocoa?
You can keep your leftover hot cocoa for up to 1 week. Store it in an airtight container, like a drink pitcher, in the fridge. When you're ready to drink more, just pour a bit of cocoa into a mug and reheat it in the microwave.
Can I add other toppings to my hot cocoa besides cinnamon sticks?
You can add whatever toppings you like to your hot cocoa! Marshmallows, peppermint, and whipped cream are all great options. You can even mess around with the seasonings and flavorings to make a hot cocoa totally unique to your taste.
Recipe
Vegan Mexican Hot Cocoa
Ingredients
- ¼ cup unsweetened cocoa powder
- ¼ cup agave nectar plus 1 tablespoon
- ¾ tsp ground cinnamon
- 4 cups unsweetened plain almond milk
- ¾ tsp vanilla extract
- ½ tsp almond extract
- 1 dash cayenne pepper
- cinnamon sticks for serving, optional
Instructions
- Whisk all the ingredients together in a medium saucepan.
- Heat over medium heat until warmed through.
- Divide hot cocoa between four mugs.
- Place a cinnamon stick inside each mug before serving if you'd like.
Nutrition
Contributed by Alicia C. Simpson from Quick and Easy Low-Cal Vegan Comfort Food: 150 Down-Home Recipes Packed with Flavor, Not Calories*, © 2012, published by The Experiment. Photo by Sara Lynn Paige.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
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