This rich and cozy Mexican Hot Chocolate Recipe is a paleo and vegan twist on a classic holiday favorite. With its velvety texture, warming spices, and just the right amount of sweetness, it’s the perfect drink to sip on while enjoying festive moments with loved ones. Plus, it’s naturally low in sugar but big on indulgent flavor!
Why You’ll Love This Recipe
I don’t eat a ton of sweets anymore (candida overgrowth struggles, anyone?), but I can never resist a creamy, slightly bitter cup of hot chocolate. The best part? This version doesn’t require much added sweetness to feel satisfying, which means no sugar crashes later. It’s a win/win!
And let’s talk about the spices. If you’ve never had traditional Mexican hot chocolate, you’re in for a treat. The combination of cinnamon, nutmeg, and cayenne gives it a depth of flavor that’s as comforting as it is unique. Trust me—it’ll become your new holiday go-to! Dip into it with a Milano cookie or a double chocolate microwave cookie (or by itself, you can’t go wrong!).
There’s something magical about sipping on a mug of spiced hot chocolate during the holiday season. Whether you’re unwrapping presents, binge-watching Hallmark movies, or simply curling up with a good book, this drink feels like a warm hug in a mug. It’s indulgent enough to satisfy dessert cravings but light enough to enjoy regularly. Plus, the added spices make it feel festive and fancy—without any extra effort!
Ingredients You’ll Need
Here’s everything you’ll need to whip up this cozy drink. Super simple ingredients that come together to make the most decadent treat! It’s so easy to make right in your own kitchen.
- Milk: Almond milk or coconut milk work beautifully for a creamy, dairy-free base. For a nut-free option, try another non-dairy milk like oat milk or soy milk. If you’re not dairy-free, regular whole milk will also work well.
- Ground Cinnamon: Adds warmth and a classic Mexican flavor. You can substitute with pumpkin spice for a slightly different, holiday-inspired twist.
- Cocoa Powder: Look for unsweetened cocoa powder for the best rich, chocolatey flavor. Cacao powder is a great paleo-friendly alternative.
- Dairy-Free Chocolate Chips: I love Enjoy Life’s brand for a paleo and vegan option. For a traditional version, you can use regular semi-sweet chocolate chips or even chopped dark chocolate.
- Maple Syrup: Adds natural sweetness. You can substitute with honey (paleo), agave nectar (vegan), or even brown sugar if desired. For a sugar-free option, use a liquid stevia or monk fruit sweetener. Adjust the sweetness level to taste.
- Pure Vanilla Extract: Enhances the overall flavor. I recommend using real vanilla extract for the best results.
- Nutmeg: Complements the cinnamon. Allspice can work in a pinch.
- Cayenne Pepper: Cayenne pepper provides a gentle heat that balances the sweetness. Adjust the amount for your spice preference, or substitute with chili powder for a milder kick.
- Salt: Just a pinch enhances all the other flavors. Himalayan pink salt or kosher salt work great.
- Optional Garnishes: Cocoa powder, chocolate chips, cinnamon, or a festive candy cane. Top with coconut whipped cream or marshmallows (vegan-friendly options available).
How to Make Vegan Mexican Hot Chocolate
Step 1: Pour the dairy-free milk and ground cinnamon into a medium saucepan. Simmer over medium-low heat for 2–3 minutes, whisking occasionally to ensure even dispersion and prevent burning.
Step 2: Stir in the cocoa powder, chocolate chips, maple syrup, vanilla extract, nutmeg, cayenne pepper, and salt. Whisk frequently until the chocolate melts and everything is well combined—about 3 minutes.
Step 3: Divide the hot chocolate between two mugs. If desired, garnish with coconut whipped cream, a dusting of cocoa powder, or a sprinkle of chopped chocolate. Enjoy immediately!
Recipe Variations
- Make It Extra Creamy: Replace half the dairy-free milk with full-fat canned coconut milk for an ultra-rich hot chocolate.
- Peppermint Mexican Hot Chocolate: Add 1/8 tsp of peppermint extract along with the vanilla for a festive twist.
- Mocha Mexican Hot Cocoa: Stir in 1–2 tsp of instant coffee or espresso powder for a coffee-infused version.
- Sugar-Free Option: Skip the maple syrup and use unsweetened chocolate chips. Add a pinch of powdered stevia or monk fruit to taste.
- Spiked Version: Stir in a splash of your favorite liquor like Kahlúa, Bailey’s (dairy-free if needed), or rum for an adult-only treat.
Expert Tips for the Best Mexican Hot Chocolate
- A rich, creamy dairy-free milk like canned coconut milk or homemade cashew milk will give this recipe an extra creamy texture.
- A pinch of cayenne pepper adds a subtle warmth, but you can increase or decrease the amount to suit your spice tolerance.
- While this recipe is best served fresh, you can make the spiced milk base in advance and simply reheat with the chocolate chips when ready to serve.
- Add a crushed candy cane for a peppermint twist or a sprinkle of chili powder for an extra kick.
Storage and Reheating Tips
If you have leftovers (unlikely, but it happens!), pour the hot chocolate into an airtight container and store it in the fridge for up to 3 days. Reheat on the stovetop over low heat, whisking gently until warmed through. Avoid microwaving, as it can alter the creamy consistency.
Recipe FAQs
Authentic Mexican hot chocolate is made with warming spices like cinnamon and cayenne, which add a bold, slightly spicy flavor that’s not found in traditional hot chocolate.
Yes! Omit the maple syrup and use unsweetened chocolate chips for a completely sugar-free version. You may need to adjust the spices for balance.
For an ultra-creamy and frothy hot chocolate, blend the finished mixture in a high-speed blender or with an immersion blender before serving.
Absolutely! If you’re not avoiding dairy, whole milk, and traditional chocolate chips can be used for a classic version of this recipe.
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Easy Mexican Hot Chocolate Recipe
Ingredients
- 2 cups dairy free milk If not dairy-free, use regular whole milk.
- 1 tsp ground cinnamon
- 2 tbsp cocoa powder
- 1.5 ounce dairy free chocolate chips about 1/4 cup. If not dairy-free, use regular chocolate chips.
- 1 tbsp maple syrup
- 1/2 tsp pure vanilla extract
- 1/4 tsp nutmeg
- 1/8 tsp cayenne pepper
- 1/8 tsp salt
- Optional: cocoa powder, chocolate chips, cinnamon, candy cane, for garnish
Instructions
- Pour milk and cinnamon into a saucepan and bring to a simmer over medium low heat for 2-3 minutes until the cinnamon is evenly dispersed. Whisk occasionally to prevent the milk from burning.
- Add cocoa powder, chocolate chips, honey or maple syrup (if using), vanilla extract, nutmeg, cayenne pepper, and salt. Whisk frequently, until the chocolate is melted, about 3 minutes.
- Pour the hot chocolate into 2 mugs
- If you want, garnish with coconut whipped cream, cocoa powder, chopped chocolate, and/or cinnamon.
Notes
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- A rich, creamy dairy-free milk like canned coconut milk or homemade cashew milk will give this recipe an extra creamy texture.
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- A pinch of cayenne pepper adds a subtle warmth, but you can increase or decrease the amount to suit your spice tolerance.
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- While this recipe is best served fresh, you can make the spiced milk base in advance and simply reheat with the chocolate chips when ready to serve.
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- Add a crushed candy cane for a peppermint twist or a sprinkle of chili powder for an extra kick.
- If you have leftovers (unlikely, but it happens!), pour the hot chocolate into an airtight container and store it in the fridge for up to 3 days. Reheat on the stovetop over low heat, whisking gently until warmed through. Avoid microwaving, as it can alter the creamy consistency.
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This was really creamy and delicious
This was so yummy! My whole family loved it.
I’ve never had mexican hot chocolate so I wasn’t sure what to expect. But this was really interesting and good! Will definitely make again.