Macadamia Mexican Hot Chocolate - thick, decadent and with a hint of spice. Made with delicious macadamia nut milk!
If you've never had macadamia nut milk, you're in for a real treat. The first time we tried it was at the 2017 Natural Food Expo, and we immediately fell in love with it. The guys at the Milkadamia booth made us the most delicious macadamia latte: creamy, frothy... just out of this world. This is NOT a sponsored post, which means that we did not get paid to endorse this product.
We love the fact that they are an environmentally responsible company. They source the macadamia nuts from what they call "free-range trees", that grow in a family-owned farm near the Eastern Coast of Australia.
And since we can't wait for National Hot Chocolate Day, what better way to celebrate the month of December than with a creamy, decadent, steamy cup of chocolate goodness? Made with unsweetened macadamia milk, unsweetened cocoa powder, a touch of cinnamon, and a hint of cayenne pepper. The ultimate comforting treat, perfect to get you through the cold months ahead. Check out our other chocolate recipes.
If you love chocolate as much as we do, you'll also love our Seriously Intense Hot Chocolate, Barcelona Style, our super decadent Sea Salt & Gingerbread Hot Chocolate and our healthy-is Peanut Butter Banana Vegan Hot Chocolate
Did you like our Mexican Hot Chocolate Recipe?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Enjoy!
Macadamia Mexican Hot Chocolate
- Total Time: 10 mins
- Yield: 2 1x
- Diet: Vegan
Description
Macadamia Mexican Hot Chocolate - thick, decadent and with a hint of spice. Made with delicious macadamia nut milk!
Ingredients
- 2 cups Macadamia milk or any other plant-based milk of your choice
- 8 tbsp unsweetened cocoa powder (we used 2 types Droste and 365
- 4 tbsp sugar
- 2 tbsp corn starch
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Pinch of cayenne pepper
- Optional toppings:
- Coconut whipped cream, we used cocowhip
- Organic chocolate syrup
Instructions
- Combine all the ingredients (except toppings) in a medium saucepan and whisk well
- Place the saucepan on the stove over medium heat and cook for 5 minutes, whisking constantly until it starts to thicken.
- Serve hot, topped with Cocowhip and chocolate syrup
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: drinks
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 224
- Sugar: 25.8
- Sodium: 191
- Fat: 5.7
- Saturated Fat: 1.7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 47.9
- Fiber: 7.2
- Protein: 5.5
- Cholesterol: 0
Maria
Ladies this looks delightful and I am going to totally make it!
Vicky & Ruth
Thanks Maria!! Can't go wrong with hot chocolate! And we love the macadamia milk 🙂
hanna
These cups of hot chocolate look so rich and decadent. I can't wait to try it but where can I find macadamia milk? Never heard of it or saw it before. What is the name of this brand? Thanks!!
Vicky & Ruth
Thank you so much. The macadamia milk is called Milkadamia. Check this link to find a store near you that sells Milkadamia. http://www.milkadamia.com/store-locator/
Ana Goulart
Who does not like chocolate?! What a perfect recipe! I can not wait to try this wonderful dessert.
Liz @ Charm Coffee
This Milkadamia stuff sounds amazing! I found a bunch of stores near me, and I'm definitely going to try and look for it this weekend.
This hot chocolate recipe looks so rich and delicious. I'm thinking of making it for my husband and kids... they'll have no idea it's vegan, I'm sure!
Thanks for the great share. Subscribed!
Vicky & Ruth
Thank you Liz!! Hope your husband and kids love it!! 🙂
Alex
Looks delicious! I love chocolate! Thanks for the tip.
Vicky & Ruth
Thank you!
Laurie
Wow! Followed recipe exactly but got kind of a pudding texture, even more so as it cooled. A lot of corn starch, in fact, same as most pudding recipes. I ended up adding a double shot of espresso to thin it, and it was still ‘decadently’ thick enough—just my personal preference! Is your result like pudding...or hot chocolate...or somewhere in between?
Vicky & Ruth
Hi Laurie,
Yes, this hot chocolate is supposed to be very thick, when you drink it hot is looser, but if you let it cool it becomes pudding-like, that is part of its decadence ( for us at least). We grew up in Spain and hot chocolate is always thick there. Enjoy!
Christie
Soooooo good!
Vicky & Ruth
Thank you! Happy to hear you enjoyed it!
Dianne
Love the idea, love the thickness from the cornflour. To make again I would at least double the vanilla and spices as no one could taste them. Might also try increasing the cornflour to see if it will turn into a custard consistency which would be great for my cousin who is allergic to eggs. Thanks.
Vicky and Ruth
Thank you so much for your input!