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Dairy-Free Mexican Hot Chocolate



  • 1 cup milk of choice (I especially love almond and coconut)
  • 3 tablespoons raw cacao powder
  • 1 teaspoon vanilla extract
  • 2 tsp ground cinnamon
  • 1/4 tsp chili powder
  • 1/8 tsp cayenne
  • Generous pinch black pepper
  • Generous pinch sea salt
  • 1 tablespoon teaspoon coconut oil or cacao butter, melted (see note in post text for the difference between the two)
  • 3 teaspoons liquid sweetener of choice (honey, maple syrup, coconut syrup)


  1. In a small saucepan over medium heat, heat milk until very warm, just before boiling. Add all ingredients and whisk aggressively (alternately, blend for 20 – 30 seconds). Serve immediately, topped with whipped cream (I love coconut whipped cream) or marshmallows of choice. Serves 1.