This delicious and decadent Paleo and Vegan Mexican Hot Chocolate is a healthy but indulgent drink to enjoy over the holidays!
I don’t eat a lot of sweets, and I don’t even crave it much. I’m still sensitive to candida overgrowth and tend to stay away from desserts. I just don’t do well on them, unfortunately. Most of the desserts I make on the blog usually get thrown in the freezer and I’ll take out a piece to enjoy every few weeks or so.
Mexican Hot Chocolate Recipe
However, I do looooove me some creamy and slightly bitter hot chocolate, especially during the holiday season. What’s different about hot chocolate is that they don’t need much sweetness but still feel indulgent for me, so I don’t feel the after-effects of a sugar binge. It’s a win/win!
My favorite type of hot chocolate is Mexican hot chocolate. Have you ever had it? It’s amazing and you are missing out if you haven’t! It uses a combination of spices along with the typical hot chocolate ingredients to brighten up the flavors. It also has a nice spicy kick to it that complements with the chocolate SO well. It’s just wonderful and tastes so fancy, but it’s actually really easy to make.
Low in Sugar
Like I said, I don’t add any sweeteners to this Mexican hot chocolate, because the melted chocolate chips is plenty sweet on its own, but I do give an option to add them below. To make this recipe paleo and vegan, I highly recommend Enjoy Life’s dairy free chocolate chips!
Don’t you think this would be the perfect thing to drink while unwrapping presents or spending time with family over the holidays? I think that’s a yes!
Paleo Mexican Hot Chocolate
Ingredients
Coconut Whipped Cream
- 14-oz can full fat coconut milk with no stabilizers like guar gum, chilled in the fridge for at least 4 hours
- 1 tbsp maple syrup
- ¼ tsp vanilla extract
Mexican Hot Chocolate
- 2 cups non-dairy milk (I used 1/2 almond milk and 1/2 full fat coconut milk)
- 1 tsp ground cinnamon
- 2 tbsp cocoa powder
- 1.5 ounce dairy free chocolate chips
- Optional: 1-2 tbsp honey or maple syrup*
- 1/2 tsp pure vanilla extract
- 1/4 tsp nutmeg
- 1/8 tsp cayenne pepper
- 1/8 tsp salt
- Options: cocoa powder, chopped chocolate bar, or cinnamon, for garnish
Instructions
Coconut Whipped Cream
- Carefully take out the can of coconut milk from the fridge, and turn it upside down.
- Open the can. You'll see the coconut water floating at the top. Pour out the coconut water, until you see the thick coconut cream resting on the bottom.
- Scoop out the cream into a large bowl. Add the maple syrup and vanilla extract.
- Using a hand mixer, a stand mixer, or an electric whisk, whip the cream until it becomes fluffy.
- Place back into the fridge until ready to use.
Mexican Hot Chocolate
- Pour milk and cinnamon into a saucepan and bring to a simmer over medium low heat for 5 minutes until fragrant. 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 5 minutes.
- Pour the hot chocolate into 2 mugs
- Top with coconut whipped cream.
- Garnish with cocoa powder, chopped chocolate, and/or cinnamon.
Notes
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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.
Pure comfort,and really delicious, thanks!