Mexican Spiced Hot Chocolate

Preparation info
  • Serves


    • Difficulty


    • Ready in

      5 min

Appears in
Pescan: A Feel Good Cookbook

By Abbie Cornish and Jacqueline King Schiller

Published 2019

  • About

Jacq: Mexican chocolate was one of my favorite winter drinks growing up. Now when the weather gets chilly I make this healthy sweet and spicy version for a warming treat.


  • 1 cup (240 ml) walnut or almond milk
  • 1 heaping teaspoon caca


In a blender, combine the milk, cacao powder, vanilla, maple syrup, cardamom, cinnamon, salt, and cayenne and blend for a few seconds until smooth. Pour the milk into a small pot and heat over medium-low heat until warm. Serve with a small sprinkle of nutmeg on top.