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    Home » Christmas Vegan Recipes

    Mexican Hot Chocolate Mix

    Published: Dec 15, 2014 · Modified: Jan 29, 2018 by Richa 14 Comments

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    Vegan Mexican Hot Chocolate Mix! Add some to hot non dairy milk. Mix, top with whipped coconut cream and serve. Several variations. gluten-free Palm-oil-free Vegan Recipe.

    Jump to Recipe   

    Mexican Hot Chocolate Mix | Vegan Richa #vegan #holiday #chocolate Make it with Pumpkin Pie Spice, Chai Spice, Mint chocolate, gingerbread, Caramel, Nut butter and more

    Its time for a hot mug of hot chocolate! This Mexican hot chocolate mix is super easy and perfect for the days you want to sit by the fire place. This is a spicy Mexican hot chocolate mix. You can make it into plain, gingerbread, peppermint, pumpkin pie spice, caramel or other hot chocolate as wel. See the recipe for variations. What is your favorite hot chocolate?

    This recipe is palm-oil free. I use cocoa butter based Theo 70% dark chocolate. 

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    Mexican Hot Chocolate Mix | Vegan Richa #vegan #holiday #chocolate Make it with Pumpkin Pie Spice, Chai Spice, Mint chocolate, gingerbread, Caramel, Nut butter and more

    Recipe Card

    Mexican Hot Chocolate Mix | Vegan Richa #vegan #glutenfree #veganricha
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    5 from 2 votes

    Mexican Hot chocolate Mix

    Easy Vegan cinnamony spicy Mexican hot chocolate mix. Makes about 1/2 cup mix, about 4 servings depending on the quantity per cup used.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Dessert
    Cuisine: fusion, Gluten-free, Vegan
    Servings: 4
    Calories: 127kcal
    Author: Vegan Richa

    Ingredients

    Ingredients

    • 1.5 oz (42.52 g) dark chocolate 1/3 cup. I use Theo 70% which is cocoa butter based
    • 1/4 cup (50 g) raw sugar or coconut sugar
    • 3 Tbsp cocoa powder
    • 1 tsp cornstarch or other starch like arrowroot
    • 1/8 tsp (0.13 tsp) cayenne use less or more to preference
    • 1/2 tsp (0.5 tsp) cinnamon
    • a pinch of salt
    • 1/2 tsp (0.5 tsp) vanilla extract

    Instructions

    Method

    • 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.
    • 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 :).

    Notes

    Variations:
    • Make it plain: Omit the cayenne and cinnamon in the mix.
    • Make it peppermint: add peppermint extract instead of vanilla in the mix.
    • Make it Gingerbread: add 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground cloves to the mix.
    • Make it Spiked: Add some bourbon or kahlua to the prepared hot chocolate 😉
    • Make it Chai spice: Add 1/4 tsp ground cardamom, 1/4 tsp cinnamon, 1/4 tsp ginger to the mix.
    • Make it Nut butter-y: Add a tsp of PB or other nut butter to prepared plain hot chocolate.
    • Make it Pumpkin Pie Spice: Add some pumpkin puree or pumpkin caramel to the prepared plain hot chocolate. Add a tsp of pumpkin pie spice to the hot chocolate mix. 
    • Make it Caramel: Use this Date caramel or this salted caramel to drizzle over the whipped coconut cream or add some to the prepared hot chocolate. 
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Mexican Hot chocolate Mix
    Amount Per Serving (4 g)
    Calories 127 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 2g13%
    Sodium 76mg3%
    Potassium 137mg4%
    Carbohydrates 20g7%
    Fiber 2g8%
    Sugar 15g17%
    Protein 1g2%
    Vitamin A 25IU1%
    Calcium 16mg2%
    Iron 1.9mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Happy Holidays!

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    1. Lisa

      December 23, 2020 at 11:16 am

      Am going to try this for a Christmas gift. Do you think the starch is essential?

      Reply
      • Vegan Richa Support

        December 23, 2020 at 11:52 am

        it helps to keep it smooth and not clumpy – they would just have to blend it up more.

        Reply
        • Lisa Mills

          December 23, 2020 at 12:29 pm

          Ah, handy tip! Thanks, I’ll pop out to get some tomorrow before I whiz everything up! My husband loves hot chocolate – I usually make it for him, using half a shop-bought Cadbury’s mix, and half pure cocoa powder, to give it some oomph.

          Can’t wait to see what he thinks of the spicy flavours!

          Reply
    2. Alaina

      December 17, 2020 at 8:42 am

      Could you use cocoa powder instead? And how much? Thank you!

      Reply
      • Vegan Richa Support

        December 19, 2020 at 5:20 pm

        sure – increase to 6tbsp and almost 1/2 cup sugar depending on how sweet you like it

        Reply
    3. Cris

      December 18, 2018 at 9:09 pm

      Is it liquid vanilla extract? Would that not make the powder clumpy?

      Reply
      • Richa

        December 18, 2018 at 11:36 pm

        yes its liquid. it gets distributed all over and doesnt make it moist. you can use powder or beans as well

        Reply
    4. Terri

      January 22, 2017 at 6:22 am

      5 stars
      I love this Richa. I make it for myself and for friends. The spice is delicious. It’s now my go-to hot chicolate.

      Reply
      • Richa

        January 22, 2017 at 1:47 pm

        Awesome!

        Reply
    5. Emily

      November 29, 2016 at 10:33 am

      5 stars
      This is so simple and so addicting. I keep making variations all holiday. Works out perfectly to impress everyone who visits.

      Reply
    6. Elizabeth

      November 28, 2016 at 9:53 pm

      how many servings does this make?

      Reply
      • Richa

        November 29, 2016 at 10:23 am

        about 1/2 cup. 4 serves of 2 tbsp each per cup

        Reply
    7. Hannah (BitterSweet)

      December 18, 2014 at 1:02 am

      Sounds like the ideal blend of warming spices and sweet chocolate indulgence. I’ve just arrived in Honolulu where it’s averaging 80 degrees everyday, so I think I might like to try this recipe as a chilled drink instead!

      Reply
      • Richa

        December 18, 2014 at 10:56 pm

        ooh so jealous. its freezing and grey here 🙂

        Reply

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