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Mexican Maple Hot Chocolate (Dairy-Free)


Curl up by the fire with this toasty warm cup with just a little kick of spice.


2 cups non-dairy milk (almond, soy, full fat coconut milk)

1 tsp ground cinnamon

2 TB Dutch process cocoa powder

1.5  ounces dairy free baking chocolate or chocolate chips, finely chopped

2 TB pure maple syrup

1/2 tsp pure vanilla extract

pinch of cayenne pepper

pinch of salt

Garnish: chocolate shavings, cinnamon stick, cocoa powder


Bring milk and cinnamon to simmer over medium-low heat. Whisk frequently while cooking, simmer for about 5 minutes. Add remaining ingredients (except garnishes) and whisk until incorporated and heated through. Pour into two mugs and garnish. Enjoy with a friend and a warm fire!