Hot chocolate is always a good idea, but this one is something special: Mexican inspired, with a pleasant heat from cayenne pepper that only shows up on the finish. Warm, dark, a little exciting, and ready in five minutes.
Mexican cacao is one of the oldest chocolate traditions in the world. The Aztecs didn’t drink cacao sweet, but spicy and bitter – as an energy drink, not a dessert. This vegan hot chocolate is obviously on the sweeter side, but with a kick.
Which cocoa powder do you need for vegan hot chocolate?
The cocoa powder should be unsweetened and good quality. Not all cocoa powder is the same, and you can taste the difference. There are two main types:
Natural cocoa powder is acidic, fruity and strong in flavour. This is the better choice for hot chocolate because it gives more depth.
Dutch processed cocoa is milder and darker in colour, with a less intense flavour. Great for baking, but for hot chocolate you lose some character.
When buying, it’s worth looking out for Fair Trade and organic certification – not a guarantee of quality, but a good sign of responsible sourcing. Cocoa farmers in West Africa, where the majority of the world’s cocoa comes from, are often severely exploited without certification. We want good quality and transparent supply chains.
The ingredient list should be short: just cocoa, no additives, no sugar. Anything else is drinking chocolate powder, and we don’t need that for this recipe.
Good cocoa is naturally rich in flavonoids – plant compounds found in many dark plant foods. It also contains magnesium, iron and theobromine, a mild stimulant related to caffeine but gentler in effect. That makes a good cup of hot chocolate more than just a treat – though honestly, that would already be reason enough for me.
What else do you need for the hot chocolate?
Oat milk is my base – it gives the hot chocolate a natural creaminess and a slightly sweet flavour of its own. Other plant milks work just as well, but barista oat milk or soy milk froth best. Vanilla-flavoured versions work nicely here too. Full-fat coconut milk from a can makes it especially rich, and almond milk works too, though both don’t froth as well.
Coconut blossom sugar adds gentle sweetness with a light caramel note that pairs well with dark chocolate. Maple syrup or agave syrup work just as well.
Cayenne pepper is hot and aromatic. Start with a small pinch and work your way up – the heat should warm you, not overwhelm you.
A pinch of cinnamon is optional. I’m honestly not a fan of cinnamon in hot chocolate, but many people love it – if you’re one of them, add about a quarter teaspoon.
How to make vegan hot chocolate
Warm the oat milk in a small saucepan over medium heat – don’t let it boil. Add the cocoa powder, coconut blossom sugar and cayenne pepper and stir well, ideally with a milk frother. Check the temperature – the hot chocolate should be at a comfortable drinking temperature, not boiling hot. Pour into a mug and enjoy immediately.
Ready in five minutes.
Vegan Hot Chocolate – Mexican Inspired with Cayenne
Recommended Equipment
Ingredients
- 300 ml oat drink
- 1 tablespoon cacao powder
- 1 tablespoon coconut sugar
- 1/8 teaspoon cayenne
- 1/4 teaspoon cinnamon optional
Instructions
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Heat oat milk and add cacao powder, coconut sugar and cayenne. Stir well, this is easiest with a milk frother. Add cinnamon if you like.
Nutrition
FAQ
How spicy does it get?
That’s entirely up to you. A small pinch of cayenne gives just a gentle warmth on the finish. For more heat, simply add more – but go carefully, cayenne is intense.
Can I use chocolate instead of cocoa powder?
Yes, dark chocolate from 70% makes the hot chocolate even creamier and richer. Just stir it into the warm milk until melted.
Can I drink it cold?
As an iced chocolate in summer it’s delicious too – just let it cool and pour over ice.
More warm drinks
Golden Moon Milk (Turmeric Latte)
7 Vegan coffee alternatives
someone told me that the oil won’t work probably if you don’t use full fat milk ? I would much prefer oat or soya as not a fan of dairy.
what are your thoughts ?
thank you
Hi Jo,
as you can take cbd oil pure as well, I don’t see why you would need milk fat to absorb it? When the company approached me and asked me to create recipes, they didn’t seem worried about that, and I’ve also just shot an instagram reel about a successful vegan CBD cafe chain in Tokyo …