Minimalist Baker · by Minimalist Baker★ 5.0 (9)
Vegan Mexican Hot Chocolate
NUTRITION · PER SERVING10M COOK
CAL 15%·PRO 8%
CARBS 23G30% OF CAL
6G FIBER15G ADDED4G INTRINSIC0G OTHER19G TOTAL SUGAR
FAT 25G75% OF CAL
22G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm, sweet Mexican-style hot chocolate with cinnamon and cayenne spice. Comfort in a cup, traditionally served with whipped coconut cream.
drinkmexican🥄 saucepandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 2- 2 cups non-dairy milk ((I used 1/2 full-fat coconut milk 1/2 vanilla almond milk))
- 3 heaping Tbsp cocoa powder ((or more for intense chocolate flavor))
- 2-3 Tbsp sugar or agave ((or honey if not vegan // depending on your taste))
- 1/2 tsp cinnamon ((I recommend Vietnamese as it's sweeter))
- 1/4 scant tsp each nutmeg and cayenne ((omit cayenne if you don't like spice))
- 1/2 tsp pure vanilla extract
- 1 pinch sea salt
At a glance
PER SERVING · TIME 10M
CAL 15%·PRO 8%
CARBS 23G30% OF CAL
6G FIBER15G ADDED4G INTRINSIC0G OTHER19G TOTAL SUGAR
FAT 25G75% OF CAL
22G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 17mg
- Total sugar
- 19g
- Added sugar
- 15g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 375mg
- Calcium
- 31mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 17MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.