down view of Mexican hot chocolate in a mug with items surrounded.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Smooth, velvety and full of chocolatey flavor, this vegan Mexican Hot Chocolate is the BEST! Recipe can easily be halved or doubled. Let the winter warm up begin…


  • 6 cups unsweetened non-dairy milk (plain or vanilla)
  • 6 oz semi-sweet dark chocolate (or any vegan chocolate) or 6 tablespoons cocoa powder
  • 1/3 cup pure maple syrup or coconut or pure cane sugar
  • 2 teaspoons cinnamon (or 2 cinnamon sticks)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground nutmeg
  • pinch of cayenne

Optional toppings

  • light dusting of cocoa powder or dash of cinnamon
  • dollop of coconut whip cream
  • cacao nibs or shaved chocolate
  • vegan marshmallows


Crock-Pot: Place ingredients in crock pot, cook on low temperature for 2 – 3 hours, stirring every 20 minutes or so.

Stovetop: Place ingredients in a large pot and heat over medium-low, stirring occasionally, until chocolate is completely melted, about 10 minutes. Turn heat to low and cover, to keep warm until ready to serve.

Serve: Ladle into mugs and serve with a light dusting of cocoa powder. Also pairs well with a dollop of coconut cream on top.

Serves 4 – 6

Store: Leftovers can be kept in the refrigerator for up to 7 days, in an airtight container. Reheat on the stove over low or in the microwave for 30 – 60 seconds, or until warmed through.


Feel free to roughly chop the chocolate if you like. I added mine in large chunks, but it will help to melt down faster the smaller the pieces are.

You can also mix and match using chocolate pieces and cocoa powder. Use half and half (3 oz. chocolate pieces and 3 tablespoons cocoa powder. If adjusting differently, use 1 oz. chocolate pieces or 1 tablespoon of cocoa powder per every 1 cup of plant milk used.