Mexican Hot Chocolate

  • Yield 2 servings

Vegan-friendly hot chocolate featuring almond milk, cocoa powder and a pinch of cayenne.

Mexican Hot Chocolate
Rachael Hartley


2 cups unsweetened almond milk
1/4 cup plus 2 tablespoons cocoa powder
2 tablespoons honey
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
2 tablespoons almond meal
Large pinch cayenne pepper
Pinch sea salt


  1. Mix all ingredients together in a small pot. Warm over medium heat while whisking to combine. Divide between two mugs and serve. Garnish with a small amount of additional cayenne, cinnamon and a cinnamon stick if desired.

This recipe originally appeared as Mexican Hot Chocolate on An Avocado a Day.



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