Vegan Mayan Drinking Chocolate
User Reviews
5
Vegan Mayan Drinking Chocolate
Description
This vegan version of Mayan drinking chocolate begins by gently warming a mixture of full-fat coconut and unsweetened almond milks to simmering. Chopped dark chocolate is added and whisked until fully melted, creating a creamy base without dairy. Spices including ground cinnamon, cayenne pepper, vanilla extract, optional nutmeg, and sea salt are whisked in to provide a layered flavor profile combining sweetness, subtle heat, and aromatic warmth typical of traditional Mayan chocolate drinks. Sweetness is adjustable with raw cane or coconut sugar according to taste.
After combining and melting the ingredients, the hot chocolate is served topped with coconut whipped cream, which adds a light, dairy-free creaminess that complements the spiced chocolate. The drink’s warmth and moderate thickness make it ideal for cooler days or as an indulgent treat. Spices can be fine-tuned for desired heat and flavor intensity.
Leftover drinking chocolate should be refrigerated for a few days or frozen for longer storage. It can be reheated gently, whisking to restore smoothness. The balance of coconut and almond milk, combined with dark chocolate and spices, creates a dairy-free beverage maintaining the rich character of traditional Mayan drinking chocolate.
Ingredients
- 2 cups non-dairy milk (I use half full-fat coconut + half unsweetened almond milk)
- 5 ounces dark chocolate chopped // 70% cacao is best // 5 ounces yield ~1 cup, dairy-free
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp cayenne pepper more or less, depending on preferred spice
- 1 pinch nutmeg (optional)
- 1/4 tsp salt sea salt
- 1-2 Tbsp raw cane sugar optional, or coconut sugar
- Coconut whipped cream (for topping)
Instructions
- Add dairy-free milk to a small saucepan and bring to a simmer over medium heat. Add dark chocolate and whisk to combine.
- Add spices and whisk vigorously to combine.
- Once chocolate is completely melted, remove from heat, and add vanilla extract. Whisk to combine. Taste and adjust flavors as needed, adding sugar or sweetener of choice if not sweet enough. Add more cayenne for kick.
- To serve, top with coconut whipped cream, a dusting of cocoa or cacao powder (optional), and any additional spices and/or chocolate desired.
- Store leftover drinking chocolate covered in the refrigerator for up to a few days. Freeze for longer term storage, though best when fresh.
Notes
- Nutrition info excludes coconut whipped cream, which adds additional calories per serving.
- Use a combination of full-fat coconut and almond milk for creamy texture and balanced flavor.
- Adjust sweetness and cayenne pepper amounts to personal taste preferences.
- Store leftovers covered in the refrigerator for up to a few days, or freeze for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 338 | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 4.3g | 9% |
| Fat | 25g | 38% |
| Saturated Fat | 20g | 100% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 199mg | 8% |
| Fiber | 2.8g | 11% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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