Vegan Spicy Mexican Hot Chocolate

Want to spice up your Valentine’s Day afternoon? Try this delicious vegan spicy Mexican Hot Chocolate recipe for an afternoon pick me up. Natural cacao powder is filled magnesium and cayenne is a great anti-inflammatory spice for achy joints.  Enjoy!

Serves: 2

1 cup light canned coconut milk
1 cup unsweetened almond milk
2 tbsp coconut sugar
3 tbsp of unsweetened cacao powder (I like Dagoba)
¼ tsp of cayenne pepper (less if you don’t like spicy)
½ tsp ground cinnamon
½ tsp pure vanilla extract
Pinch of sea salt

Optional: top with vegan marshmallows like Dandie’s


  1. In a small saucepan, bring milk blend to a simmer.
  2. Add cacao, cayenne, cinnamon, vanilla, coconut sugar and salt and stir until well blended.
  3. Serve in mugs and top with marshmallows if you wish.