Vegan Mexican Hot Chocolate

Enjoy a delicious, spicy version of this holiday classic.

The deliciousness of chocolate with chili makes for a delightful wintry combination. During a Harry Potter movie marathon (which also included vegan warm butterbeer via Peta2), Vegan Outreach’s Toni Okamoto suggested her Vegan Mexican Hot Chocolate recipe. I added more chocolate chips for a thicker beverage, because why not. Guittard semisweet chocolate chips are vegan and available in most supermarkets. You can use any dairy substitute, like almond or coconut milk. For an additional kick, double the cayenne amount…but only if you seriously need a sinus cleansing.

Top with vegan marshmallows (I used Dandie’s, which is sold at Whole Foods and, on the west coast, Raley’s and most co-ops.)

Enjoy,

Marji Beach, Education Director

World of Vegan’s tutorial of the recipe: