Vegan Mexican Hot Chocolate

I can remember enjoying hot chocolate as a kid; it was one of the things I looked forward to during the Holiday season and cold months.  The only bad thing was it was filled with refined white sugar and dairy, plus I am not even sure if the cocoa mix we had contained real chocolate.  Now as an adult, I still enjoy the warmth and decadence of hot chocolate once in a while, but it is a more health conscious vegan version with real ingredients I make myself in about 5 minutes.  I use coconut milk, which contains healthy fats, but the waist-line friendly, light version. I use real dark chocolate, which in moderation can be a good source of anti-oxidants. Try it spiced up with a bit of chipotle powder and cinnamon for a Mexican hot chocolate.  If you wanted this to be plain, you could leave the spices out, or even instead add peppermint for a minty hot chocolate.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



To make hot chocolate, in a medium saucepan, bring coconut milk to a simmer.  Add chopped chocolate and whisk to melt until a uniform color. Add vanilla extract, cinnamon, and chipotle powder. To serve, sprinkle with a little cinnamon. Enjoy!

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Recipe Type

  • Allergen Friendly
  • Dairy-Free
  • Gluten-Free
  • Paleo
  • Vegan
  • Vegetarian

Course Type

  • Dessert
  • Drink

Skill Level

  • Beginner
  • Child Friendly
  • Easy