Vegan Classic Mexican Hot Chocolate
Total time15 min
Prep time5 min
Cook time10 min
4.8(14)
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Learn more →Ingredients
4 servings
- 4 cups whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 3 oz dark chocolate (70% cacao), finely chopped
- 2 tbsp unsweetened cocoa powder
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp cayenne pepper
- ¼ tsp vanilla extract
- 1 pinch salt
For serving
- whipped cream, for serving (optional)
Can be omittedwhipped cream
- ground cinnamon, for serving (optional)
Instructions
- 1
Pour the milk into a medium saucepan and set over medium heat. Warm until small bubbles form around the edges and steam rises steadily, about 4–5 minutes — do not let it boil.
- 2
Reduce the heat to medium-low. Add the chopped dark chocolate, cocoa powder, sugar, cinnamon, cayenne, vanilla extract, and salt. Whisk constantly until the chocolate is fully melted and the mixture is smooth and uniform, about 2–3 minutes.
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