Mexican Hot Chocolate Recipe (vegan)
Learn how to make traditional and authentic Mexican hot chocolate using chocolate tablets or disks. This recipe is vegan, perfect for a chocolate lover and there’s also a spiked option!
Servings: 4 servings
Calories: 74kcal
Ingredients
Ingredients
- 1 disk Abuelita chocolate or Ibarra
- 34 oz unsweetened & unflavoured almond milk * it's about 4.25 cups or one liter
- 1 whole stick of Mexican cinnamon canela
- 1 shot Kahlua coffee liqueur optional
Instructions
Instructions
- Place the chocolate disc in a saucepan, pour in the milk and add the cinnamon stick. Over medium-low heat simmer and stir often to help break up and dissolve the chocolate. Once chocolate is dissolved, cover and simmer under low heat for another 10 minutes -- careful don't let it boil over!
- Remove the cinnamon stick and discard. Using a whisk or the traditional molinillo begin to froth up the hot chocolate. Continue until you have a thick froth or until you're desired taste. Serve and enjoy! Makes 2 large servings or 4 small ones.
- For the spiked version add a shot to each cup, or as much Kahlua as desired. Salud!
Notes
Please note that the calories are just an estimate and will greatly depend on the brand you use. Please base the calories on the brand's package information.
*In the photos I've used Silk almond milk
* In the video I used cashew milk. Either work great, but the almond froths up better than the cashew.
** If you don't have a molinillo you can use a whisk instead.
Nutrition
Serving: 4servings | Calories: 74kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 314mg | Potassium: 3mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 292mg | Iron: 0.1mg
