Mexican Hot Chocolate {Vegan Option}

I LOVE Hot Chocolate, especially during this time of year.  When I was a little girl my grandma would make it for me every morning when I stayed with her.  It was such a special treat and created a long time love of the delicious, warming drink.  

My husband grew up drinking Mexican Hot Chocolate with the traditional Ibarra Mexican chocolate.  I was so thrilled when I found TAZA chocolates at our local natural foods co-op.  TAZA is organic, stone ground {like traditional Mexican chocolate} and made with healthier ingredients than the traditional version.  I had been wanting to make Mexican Hot Chocolate for my husband for a long time ... finally, with this Mexican style chocolate I could!  And to my surprise, I ended up loving it.  I thought it would be too spicy for me, but the heat it just perfect and the flavor is divine!  My husband said it was the best hot chocolate he had ever had, better than the authentic version he grew up with.

I hope you enjoy this as much as we do!

  
Mexican Hot Chocolate

Equipment: Cutting Board, Knife or Standing Grater, Medium-Size Sauce Pan

{Affiliate links included help support this blog}

• 2 cups organic or raw whole milk {See Resources} or full fat coconut milk
• 1 tablespoon cacao powder
• 2.7 ounces of TAZA chocolate {I use 1 Cinnamon disc and 1 Guajillo Chili disc}
• 1-2 tablespoons honey {I use raw local creamed clover honey}
• 1 1/2 teaspoons gluten free vanilla extract
• 1/2 teaspoon grated orange zest {optional}
• 1/8 teaspoon ground cinnamon

1. Chop or grate the TAZA chocolate discs. 

2. Add all ingredients to the saucepan and heat over medium-low heat {low heat for raw milk} until all chocolate is melted - for about 5-7 minutes or until desired temperature.

3. Serve immediately. 

Yield: 2 servings

Vegan-Option: Use full fat coconut milk {this brand is bpa free, organic and non-gmo} and organic maple syrup grade B.

TAZA Chocolate: Other delicious flavors - Orange, Ginger and Vanilla discs, mix it up by using different chocolate discs.  If the chili heat is too much for you, omit and use just Cinnamon discs or Cinnamon and Orange discs.  Or if you want more spice, use all Guajillo Chili discs and increase the ground cinnamon to 1/4 or 1/2 teaspoon.

Looking for another version that has no spice/heat? Check out my 

Honey-Sweetened Hot Chocolate recipe.

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is part of Pennywise Platter Thursday @ The Nourishing Gourmet, Slightly Indulgent Tuesday @ Simply Sugar and Gluten Free, Real Food Wednesday @ Kelly the Kitchen Kop, and Allergy-Free Wednesdays @ The Tasty Alternative.