Dairy Free Vegan Mexican Hot Chocolate

Total time15 min

Prep time5 min

Cook time10 min

Rich, full-fat coconut milk simmers with cocoa powder, warm cinnamon, and a kick of cayenne to create that classic Mexican hot chocolate flavor in every sip. A touch of maple syrup adds natural sweetness, while a quick whisk at the end brings on a light, frothy top just like the traditional version. This one comes together in under ten minutes on the stovetop, with nothing more than a saucepan and a whisk needed to get that steamy, spiced payoff. Cayenne brings the gentle heat, cinnamon brings the warmth, and vanilla rounds everything out into a cozy, deeply chocolatey drink. It's an easy one to reach for on a cold night, and it holds up beautifully as a dairy free favorite for the whole season.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

2 servings

1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
See all
½ cup water
3 tbsp unsweetened cocoa powder
2 tbsp maple syrup
½ tsp ground cinnamon
¼ tsp cayenne pepper
¼ tsp vanilla extract
1 pinch salt

For serving

vegan whipped cream, for serving (optional)
vegan chocolate shavings, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Whisk together the cocoa powder, cinnamon, cayenne, and salt in a small saucepan until combined.
2
Add the water and whisk over medium heat until the cocoa mixture is smooth and no dry clumps remain, about 1 minute.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!