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Raw Vegan Mexican Hot Chocolate

September 27, 2016 By admin 4 Comments

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raw vegan Mexican hot chocolate blender
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.

raw vegan Mexican hot chocolate
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.

raw vegan Mexican hot chocolate
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.

raw vegan Mexican hot chocolate
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! 

raw vegan Mexican hot chocolate 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.

raw vegan Mexican hot chocolate
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

Raw Vegan Mexican Hot Chocolate
 
Print
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.
3.4.3177

Filed Under: Beverage, Recipes

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      October 15, 2016 at 11:39 pm

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

Ying and Yang☯️ My utmost respect to Stacey A Ying and Yang☯️ 
My utmost respect to Stacey Abrams. The word “inspirational” does not quite cut it.
Testing a couple of vegan cheeses🌱🧀 We’ll Testing a couple of vegan cheeses🌱🧀 We’ll see how they turn out🧐
Hope everyone had a lovely holiday season😊

新しいヴィーガンチーズを研究中✨さて仕上がりはどうなるかな?

ヴィーガンチーズのオンラインオンデマンドクラスにご興味のある方はプロフィールのリンクからどうぞ🙇🏻‍♀️
Getting ready to cook some gluten free 100% buckwh Getting ready to cook some gluten free 100% buckwheat soba for New Year’s Eve🍜 It’s a Japanese tradition to eat soba on New Year’s Eve for good fortune and longevity for the coming new year. Probably one of my favorite traditions, because it gives me another excuse to eat noodles🍜💕 I’ll have my bowl of soba to wish everyone good fortune and longevity🙏🏼✨
Happy New Year’s Eve! 

アメリカはまだ大晦日なので、年越しこれから年越し蕎麦を🍜少し自宅から遠い日系マーケットに行く機会がコロナで今年激減したので、大事にとっておいた十割蕎麦を年越し蕎麦に✨

日本の皆様、明けましておめでとうございます🎍2020年はコロナで未曾有の一年で、日本にも一時帰国できませんでしたが、その分オンラインクラスやオンデマンドクラスを通して皆様にお会いでき、又お陰様で増版、台湾語と韓国語版も出版され、実りも大変多い一年でした。昨年は大変お世話になりました。本年も何卒宜しくお願い申し上げます🙇🏻‍♀️
Uplifting a gloomy Monday with this plate of raw v Uplifting a gloomy Monday with this plate of raw vegan cheddar cheese🌱🧀 Hope everyone in LA us staying dry🌧

ロサンゼルスには珍しく今日は一日中雨🌧熟成していた太陽のようなローフードヴィーガンチェダーチーズをおやつに気分転換🌱🧀
Enjoying some post Christmas treats and probably g Enjoying some post Christmas treats and probably going to pass out from sugar crash🎄😝

クリスマスツリーのライスクリスピートリーツ(スピルリナ入り)🎄来年は抹茶味で緑色にしたいけれど、夫が抹茶味あまり好きではないので、レシピ2倍でプレーンと両方作らないといけないかな?
Merry Christmas everyone💚 I made some minty ric Merry Christmas everyone💚 I made some minty rice crispy treats this year, and this may very well become one of our yearly tradition🎄Tastes like crunchy York peppermint patties💕 Hope everyone is having a wonderful Christmas✨

ミント味のライスクリスピートリーツ💚ライスクリスピートリーツは幼少の頃にニューヨークで出来立てを食べて以来大好きなお菓子ですが、高カロリーなので特別な日にしか作りません😅今年はミント味にアレンジしてみたら、これまた美味し過ぎて毎年恒例になりそうです✨
When we decorated our tree earlier this week, we w When we decorated our tree earlier this week, we were a bit short on ornaments, but we were able to get extras just in time🎄✨ Listening to Mariah, my QUEEN and tree trimming now❄️ Merry Christmas and happy holidays everone✨

クリスマスツリーの飾りが先日少し足りなかったので、オーダーした追加の飾りがギリギリイブの今日届きました❄️毎年恒例のマライヤ・キャリーやマイケル・ブーブレを聴きながらツリーの飾り付け🎄皆様素敵なクリスマスをお過ごしください✨
Testing out my Waring blender for vegan cheese mak Testing out my Waring blender for vegan cheese making😊 Not gonna lie, it’s no Vitamix, but it does a good job👍🏼

最近お気に入りの普通のミキサーで試しにヴィーガンチーズ作り🌱🧀勿論バイタミックスには負けますが、なかなかの出来👌🏼
The homemade ornaments we made yesterday worked ou The homemade ornaments we made yesterday worked out great on our newly delivered white Christmas tree🎄Orion’s ornament hanging above my husband’s favorite ornament from his childhood, a vintage snoopy ornament circa 1981. I love the look of this vintage Hallmark panorama ball ornament. I may need to add some more from eBay. Happy holidays everyone❄️

昨日作った手作りオーナメントを白いクリスマスツリーに飾り付け🎄夫の幼少の頃のお気に入りのスヌーピーオーナメントと一緒に❄️1981年の物でヴィンテージのホールマークのオーナメントなんですが、中がダイオラマになっていて、ストーリー性があって面白いんです✨これから毎年一つ、他のバージョンを足していこうと思います😊
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