Easy Vegan cinnamony spicy Mexican hot chocolate mix. Makes about 1/2 cup mix, about 4 servings depending on the quantity per cup used.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Dessert
  • Cuisine: fusion, Gluten-free, Vegan

Ingredients

Ingredients

  • 1.5 oz dark chocolate (1/3 cup. I use Theo 70% which is cocoa butter based)
  • 1/4 cup raw sugar (or coconut sugar)
  • 3 Tbsp cocoa powder
  • 1 tsp cornstarch (or other starch like arrowroot)
  • 1/8 tsp cayenne (use less or more to preference)
  • 1/2 tsp cinnamon
  • a pinch of salt
  • 1/2 tsp vanilla extract

Method

Method

  1. Make the Hot Chocolate Mix: Chop the dark chocolate into small chunks. Add to a blender, add the sugar, cocoa, starch, cayenne, cinnamon and salt and blend until the chocolate breaks down into coarse powder. Add in the vanilla and blend again until well combined. Store in an airtight container or gift.
  2. To make Hot Chocolate: Add 2 to 3 Tbsp of the hot chocolate mix to a cup of non dairy milk. Heat the milk in a pan or microwave until just hot enough but not boiling. Mix vigorously for half a minute. Serve with whipped coconut cream or vegan marshmallows. i added some mini chocolate chips as well. they slowly melt into the hot chocolate:).

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.