Mexican Hot Chocolate

Prepare to meet my favorite new thing. And its all my girl Sarah-Jane’s fault for introducing me.


For a couple of years now, I have seen Mexican Hot Chocolate offered at hipster coffee shops and I always wondered three things

  1. Is this actually a Mexican drink or are we being jerks and naming it ‘Mexican’ because it has cayenne in it?

  2. Why the fig does it cost $6?

  3. Does it actually taste good, or are we just trying to be cool by putting cayenne pepper in things?

I am not sure about questions #1 or #2, but I can confirm #3: it tastes amazing.

My dear, dear Kiwi sister Sarah-Jane made me a batch of vegan cocoa mix because she is amazing like that, and she included a recipe for Mexican Hot Chocolate. Finally! A version that didn’t cost $6! I played with the recipe just a little bit to incorporate Cinnamon Vitality Oil and a little extra vanilla, but this is phenomenal.

Mexican Hot Chocolate

  • 1 cup of unsweetened almond milk

  • 1 tsp. vanilla

  • 1 drop of Young Living Cinnamon Vitality Essential Oil

  • 2 tbs. unsweetened cocoa powder

  • 1 packet of stevia

  • A dash of cayenne pepper

  • 1 pinch of sea salt

In a saucepan, pour the almond milk and vanilla and stir to incorporate. Pour a drop of the Cinnamon Vitality Oil onto a spoon and stir in to the almond milk. I do this into a spoon first because if you try to add one drop of oil, 2-3 may come out and that would ruin the recipe. Turn the stove onto medium and slowly add the spices, stevia, salt, and cocoa into the almond milk. Whisk on the stove until you start to see steam. Pour into a mug and serve - you can add coconut milk whipped cream if you’re gonna be loco like that ;)


Samantha Bossalini