Vegan Mexican Hot Chocolate with Cinnamon and Chile

Total time15 min

Prep time5 min

Cook time10 min

Vegan Mexican Hot Chocolate with Cinnamon and Chile

Cinnamon and warm ancho chile powder give this hot chocolate its signature kick, balanced by rich chopped chocolate, cocoa powder, and a touch of vanilla for depth. Everything gets whisked together right on the stovetop until glossy and smooth, then frothed to a light, cloud-like foam using a molinillo or immersion blender for that authentic café-style texture. It's a cozy, spiced sipper with just the right amount of heat behind the sweetness, ladled into mugs and finished with a dusting of cinnamon on top. This one's a solid pick for a plant-based kitchen, easy enough for a weeknight treat but special enough for a holiday gathering. Skip the boil, keep whisking, and you'll get that same silky, frothy result every time.

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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 mexican chocolate (such as ibarra or taza), roughly chopped
1 tbsp unsweetened cocoa powder
1 tbsp granulated sugar
1 tsp ground cinnamon
½ tsp ancho chile powder
¼ tsp vanilla extract
1 pinch salt

For serving

whipped cream or marshmallows, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
ground cinnamon, for dusting (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
Add the chopped Mexican chocolate, cocoa powder, sugar, ground cinnamon, ancho chile powder, 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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