Raw Vegan Mexican Hot Chocolate

Hot chocolate is my choice of drink when the wind begins to carry a chill and the leaves turn from their lushest green to shades of pumpkin and cinnamon. As a child my mother would make me hot cocoa on those cool autumn days and drinking it is still very sentimental for me. Except now, I love to sip on my warm raw vegan hot chocolate. So now when the weather changes, I reach for the raw hot cocoa!
The other day, I was enjoying my hot cocoa, lost in my thoughts, when I had the idea to make a Mexican hot chocolate version. So I got busy. And this super easy and delicious raw vegan Mexican hot chocolate recipe was born! Mexican hot chocolate is traditionally whipped with a molinillo to create a foamy top. It is a unique looking wooden stick that kind of reminds me of the Olympic torch.

A high speed blender like a Vitamix or Blendtec will do the job for you without the arm workout. If you don’t have a high speed blender, an immersion blender will work too! Easy peasy and delicious! The best combination, at least in my opinion.

To make this rich chocolate drink, first we need almond milk. Check out Raw Vegan Almond Milk (Nut & Seed Milk Basics) on how to easily make your own. If you already have it on hand, or you plan to use a store bought brand, move along to the next step.

Add all the ingredients except the coconut oil into a high speed blender and blend on high until smooth. Once everything seems smooth and incorporated, stream in the melted coconut from the opening of the blender lid while still running the blender to emulsify. Check the temperature with a thermometer and keep blending until the temperature reaches 115℉. It will take about 3-4 minutes.

If you have a laser thermometer, it’s great for warming up drinks and soups, as you can keep running the blender while you check the temperature through the opening in the lid. If you are using a regular thermometer, be sure to turn off the blender every time to measure the temperature.

By the time it reaches 115℉, the blender has produced lots of foam on top of the hot chocolate, just like how it should traditionally be, but without the elbow grease of using the molinillo! 

If you don’t own a high speed blender, you can use a regular blender. But you would need to heat it up on the stove to warm it up to 115℉. Blend all the ingredients except the coconut oil, and blend until smooth. Stream in the warmed coconut oil to emulsify. Once everything is well incorporated and smooth, transfer into a sauce pan or pot. Heat it over the lowest flame. Whip the hot chocolate using the immersion hand blender to create the foam. Keep blending until the temperature reaches about 110℉ (the temperature will keep rising even after you remove from heat) and remove from flame. Be sure to turn off the immersion blender if you are checking the temperature with a cooking thermometer to be safe.

Serve immediately before it cools off! 115℉ is surprisingly quite warm. This rich cup of Mexican hot chocolate will keep you feeling warm and fuzzy this fall and winter. Happy cocoa making:)

Raw Vegan Mexican Hot Chocolate

 

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Cook time

5 mins

Total time

5 mins

 

Author: Mariko Sakata

Cuisine: raw food, raw vegan, gluten-free

Serves: 2-3

Ingredients

• 3 cups almond milk
• ¼ cup almonds
• 2 Tablespoons + 1½ teaspoons maple
• 2 Tablespoons cacao powder
• 1¼ teaspoons carob powder
• ½ teaspoon vanilla
• ¼ teaspoon cinamon
• 1 Tablespoon melted coconut oil
• A pinch of cayanne pepper
• A pinch of salt
• 
  
• A dusting of cinnamon and cayenne pepper for garnish (optional)

Instructions

If you are using a high speed blender:

1. Add all the ingredients except the coconut oil into a high speed blender and blend on high until smooth.
2. Stream in the melted coconut through the opening of the blender lid while still running the blender to emulsify.
3. Check the temperature with a thermometer and keep blending until the temperature reaches 115℉. It will take about 3-4 minutes.
4. Serve immediately and dust the top with some cinnamon and cayenne pepper.

If you are not using a high speed blender:

1. Blend all the ingredients except the coconut oil, and blend until smooth.
2. Stream in the warmed coconut oil to emulsify.
3. Transfer into a sauce pan or pot. Heat it over the lowest flame. Whip the hot chocolate using an immersion hand blender to create the foam. Keep blending until the temperature reaches about 110℉ (the temperature will keep rising even after you remove from heat) and remove from flame. Be sure to turn off the immersion blender if you are checking the temperature with a cooking thermometer to be safe.
4. Serve immediately and dust the top with some cinnamon and cayenne pepper.

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