Vegan Classic Mexican Hot Chocolate

Total time15 min

Prep time5 min

Cook time10 min

Rich cocoa powder and finely chopped dark chocolate melt together into a deep, warming base, spiked with cinnamon and a touch of cayenne for that signature Mexican hot chocolate kick. A splash of vanilla and a pinch of salt round out the flavor, while whisking vigorously (or working a molinillo between your palms) builds that classic light, frothy top. It's simmered low and slow so the spices bloom fully before ladling into mugs for a cozy, spiced sipper. This one is an easy favorite to keep in a vegan rotation, especially on chilly nights when you want something rich and a little fiery. Dust with extra cinnamon before serving for a bit of aromatic finish on top.

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Ingredients

4 servings

4 cups whole milk
Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain Eden Foods Organic Edensoy Original Soymilk, 32 fl oz Eden Foods Organic Unsweetened Soymilk, 32 fl oz
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Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
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)
Omit this
This ingredient likely doesn’t work for the diet.
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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