Vegan Mexican Hot Chocolate
Rich, spiced, and deeply chocolatey, this hot drink is the kind of thing you want to wrap both hands around on a cold evening. Full-fat coconut milk gives it a luscious, creamy body that rivals any dairy-based version — honestly, it might be better. The combination of unsweetened cocoa, cinnamon, and a pinch of cayenne creates that classic Mexican-style warmth that builds slowly and lingers in the best way. Maple syrup sweetens everything naturally, so there's no refined sugar or animal-derived ingredients to worry about. The whole thing comes together in one saucepan in under ten minutes, making it an easy weeknight treat or a cozy weekend ritual. A vigorous whisk at the end gets it slightly frothy, and if you pile on the vegan whipped cream and chocolate shavings, it looks genuinely impressive for two. This is the kind of recipe that makes plant-based drinking chocolate feel like an upgrade, not a compromise.
About FigFig 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
- 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)
Can be omittedchocolate shavings
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!