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The Perfect Vegan Mexican Hot Chocolate

It has taken me some time to finally come up with an acceptable vegan version of Mexican hot chocolate. First we tested different types of Mexican chocolates until we found the best one.  Then we tested different types of plant milks, until finally we did it! This creamy, foamy, rich, and delicious vegan Mexican hot chocolate has a hint a cinnamon and just the right amount of sweetness.

This creamy, foamy, rich, and delicious vegan Mexican hot chocolate has a hint a cinnamon and just the right amount of sweetness.

We tried 4 different types of plant milks for this recipe: coconut, almond, macadamia, and soy. I chose not to test rice and oat milk, because I thought they would be to thin and watery. The almond milk was our least favorite, which was a surprise, because I thought it was going to be the best one. The flavor was a little bit bitter, the texture thin, but it did foam up really well. Our next least favorite was the coconut milk. The coconut flavor completely overpowered everything, and the texture was almost too fatty. You could feel the fat coating your mouth, and not in a good way. The foam was average. One of our favorites was the macadamia nut milk. The flavor of the macadamia milk was very subtle, and the texture was creamy without being overpowering. The foam was average. Our favorite out of all of them was the soy milk. This was a complete surprise to me. The soy milk really let the chocolate shine through, the texture was just the right amount of creamy, and the foam was thick and bubbly.

This creamy, foamy, rich, and delicious vegan Mexican hot chocolate has a hint a cinnamon and just the right amount of sweetness.

(Just on a side note: The beautiful napkin you see in the picture is from Kari of the site Beautiful Ingredient., a vegan blog focused on bringing in more plant- based meals into your daily life. The napkins are handmade and vegan. You can also find coasters, pot holders, and dishcloths. You can find them on her site or on her shop on Food52.)

This creamy, foamy, rich, and delicious vegan Mexican hot chocolate has a hint a cinnamon and just the right amount of sweetness.

The family and I are still enjoying time at my parents’ house and we are having a blast. Christmas and New Years was great, I didn’t realize how much I really missed them, and how far away Hawaii really is. It’s time to get back to work though, and I’ve been busy trying to find the best spot to take pictures and start developing new recipes. I didn’t make any New Years resolutions this time, instead I chose a word to keep me motivated the whole year. My word is perseverance: steadfastness in doing something despite difficulty or delay in achieving success. No matter what this year brings, good or bad, we will persevere. With God’s help of course. How was your holiday?

The Recipe: The Perfect Vegan Mexican Hot Chocolate

To make this amazing vegan Mexican hot chocolate we used the TAZA chocolate Mexicano cinnamon tablets, soy milk, and a hand blender to get the foam just right. If you are a traditionalist you can use a molinillo or if you prefer convenience you can use a blender. Serve with these marranitos de piloncillo or these vegan conchas. 

This creamy, foamy, rich, and delicious vegan Mexican hot chocolate has a hint a cinnamon and just the right amount of sweetness.
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The Perfect Vegan Mexican Hot Chocolate

Total Time 15 minutes
Servings 2 servings
Author Dora S.

Ingredients

  • 1 pckg. (2.7 oz) Taza Chocolate Mexicano, cinnamon
  • 2 cups Soy milk

Instructions

  1. In a medium sauce pot, heat the milk over medium heat until just about to simmer.

  2. Chop chocolate, and add to pot. 

  3. Whisk until the chocolate dissolves. Be careful not to overheat the milk.

  4. Remove the pot from the heat and froth with a molinillo, hand blender, or blender. 

  5. Serve while hot and frothy. 

Recipe Notes

You can find several flavors of Taza Chocolate Mexicano, use your favorite. 

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The Best Vegan Marranitos

I have done it! After three failed attempts, here is the best vegan marranitos (Mexican piggy cookies) recipe ever. Ok, I might be a little too excited about this one, but hear me out. This is my favorite pan dulce, you can ask any of my family members, and they will be sure to tell you I have eaten many marranitos in my life! A marranito is a Mexican pastry shaped like a piggy. It can be soft like a sweet bread or more on the hard side like a cookie. This version is more like a pastry than a cookie. It is made with a combination of whole wheat and white flour and infused with a piloncillo, star anise, clove, and cinnamon syrup.

Here is the best vegan marranito (Mexican piggy cookies) recipe ever. They are infused with piloncillo, star anise, clove, and cinnamon.

It took me so long to get the recipe right because I wanted it to be low-fat. I tried substituting the fat with beans and the result was as weird as it sounds. Then I tried substituting the fat with apple sauce and added a flax-egg, which was a big mistake because they turned out super gummy. I finally gave up and went with the apple sauce and 2 tbsp. of oil. I am pretty happy with the result. They taste just as they should, so much so, that the kids ate them so fast I hardly had time to photograph them. We dunked them in the thickest Mexican hot chocolate.

Here is the best vegan marranitos (Mexican piggy cookies) recipe ever. They are infused with piloncillo, star anise, clove, and cinnamon.

School starts this week in Hawaii and we are not ready for summer to end. After many weeks of deliberation we have decided to homeschool. We did not make this decision lightly, but I think this is the best choice for us right now. I am terrified and hopeful at the same time. We are getting everything set up and we should be ready to go in the next few weeks. The good thing is that we still have a lot of Hawaii to explore, so that will keep us very busy.

Here is the best vegan marranitos (Mexican piggy cookies) recipe ever. They are infused with piloncillo, star anise, clove, and cinnamon.

The Recipe: The Best Vegan Marranitos

I recommend eating the marranitos while they are still warm out of the oven and dunking them in hot chocolate or coffee. If you would like to make these with fat you can substitute the amount of apple sauce with vegan butter or coconut oil. Enjoy!

Here is the best vegan marranitos (Mexican piggy cookies) recipe ever. They are infused with piloncillo, star anise, clove, and cinnamon.

Here is the best vegan marranito (Mexican piggy cookies) recipe ever. They are infused with piloncillo, star anise, clove, and cinnamon.
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Marranitos

Prep Time 1 hour 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Servings 8 large marranitos
Author Dora Stone

Ingredients

  • 3/4 cup Water
  • 3/4 cup Piloncillo, 4.5 oz
  • 1 stick Mexican cinnamon
  • 1 Star anise
  • 1 cup + 2 tbsp. Flour, all-purpose
  • 1 cup Flour, whole wheat
  • 1 tsp. Baking soda
  • 1/2 tsp. Baking powder
  • 1/2 tsp. Salt kosher
  • 1/2 cup Apple sauce
  • 2 tbsp. Vegetable oil

Instructions

  1. Place water, piloncillo, cinnamon, clove, and star anise in a medium sauce pot set to medium heat. Simmer slowly and stir until the piloncillo dissolves. Remove from heat and let cool.
  2. In a large bowl, combine the whole wheat and all purpose flours, baking powder, baking soda, and salt.
  3. Strain the piloncillo syrup into a medium bowl. Add the apple sauce and oil and mix well.
  4. Pour the wet ingredients into the bowl with the dry ingredients and mix with a wooden spoon until the dough begin to comes together.
  5. Use your hands to incorporate the dough together and form a ball. The dough will be on the wet side.
  6. Cover in plastic wrap and place in the fridge for an hour or in the freezer for 30 min.
  7. Preheat oven to 350F.
  8. Remove the dough from the fridge and roll out on a floured surface to 1/4 inch thickness.
  9. Use a large pig shaped cookie cutter to cut out the dough and place them on a parchment lined sheet tray.
  10. Reform the dough scraps into a ball and roll out again to cut out more marranitos. Repeat this process until you cannot cut out any more.
  11. Bake for 15 minutes or until the marranitos are golden brown on the bottom.
  12. Remove from oven and let cool slightly.

Recipe Notes

These are best eaten warm out the oven or dunked in hot chocolate or coffee. If you would like to make these with fat substitute the apple sauce with vegan butter or coconut oil.

 

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Candied Pumpkin (Calabaza en Tacha)

Something strange is happening in our house. Our 6 yr old, Dylan, has been asking what vegan is. My husband is an omnivore, so I cook 3 vegan meals, 3 non-vegan meals and we eat out one day a week. We don’t really use labels with our food, so the kids don’t think about our meals as vegan or non-vegan. They will eat almost anything, as long as it’s good.

This recipe for Candied Pumpkin (Calabaza en Tacha), is another great dish you can prepare for the Day of the Dead celebration. The pumpkin

This recipe for Candied Pumpkin (Calabaza en Tacha), is another great dish you can prepare for the Day of the Dead celebration. The pumpkin

This recipe for Candied Pumpkin (Calabaza en Tacha), is another great dish you can prepare for the Day of the Dead celebration. The pumpkin

He has been hearing the word vegan a lot though, because of the blog, and my husband constantly asking if something I have prepared is vegan (possibly with a grimace on his face). I don’t want Dylan to think of vegan food as different or worse than other food, so I have been naming some of his favorite foods and letting him know they are vegan. He loves tofu! When he asked me what vegan was, the best explanation I could give him was that it was food that came from plants, not animals. He kind of nodded and moved on to the next distracting thing in his path.

This recipe for Candied Pumpkin (Calabaza en Tacha), is another great dish you can prepare for the Day of the Dead celebration. The pumpkin

This recipe for Candied Pumpkin (Calabaza en Tacha), is another great dish you can prepare for the Day of the Dead celebration. The pumpkin

This recipe for Candied Pumpkin (Calabaza en Tacha), is another great dish you can prepare for the Day of the Dead celebration. The pumpkin

Now that the WHO (World Health Organization) has stated that processed meats can cause cancer, it is more important than ever to demistify plant-based food and show others, especially our children, how great you can feel from eating it and how delicious it can be.

This recipe for Candied Pumpkin (Calabaza en Tacha), is another great dish you can prepare for the Day of the Dead celebration. The pumpkin

The Recipe: Candied Pumpkin (Calabaza en Tacha)

This is another great dish you can prepare for the Day of the Dead celebration. A cinderella pumpkin is cut into thick wedges, and simmered slowly in piloncillo, cinnamon, clove, and orange peel. Once the pumpkin is soft and tender, it is drizzled in its own syrup. Traditionally it is served with milk, but this version is topped with decadent coconut whipped cream. Enjoy!

This recipe for Candied Pumpkin (Calabaza en Tacha), is another great dish you can prepare for the Day of the Dead celebration. The pumpkin

candied pumpkin (calabaza en tacha)
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Candied Pumpkin (Calabaza en Tacha)

Prep Time 2 hours
Total Time 2 hours
Servings 10 servings
Author Dora Stone

Ingredients

  • 1 small (4 -5 lbs.) Cinderella pumpkin
  • 1 lb. Piloncillo, (2 cones)
  • 1 Ceylon cinnamon stick
  • 1 Clove, whole
  • 1 strip Orange peel
  • ¾ cup Water

Instructions

  1. Place the piloncillo, water, cinnamon, clove, and orange peel in a large pot or dutch oven set to low heat. Let the piloncillo slowly dissolve, stir frequently.
  2. In the meantime, rinse the pumpkin well to remove any dirt. With a small knife cut a circle around the stem of the pumpkin. Almost like you are carving a jack-o-lantern. Remove the stem and pull out the seeds and flesh attached to it. Leave the rest if the seeds and flesh inside.
  3. Following the natural vertical grooves of the pumpkin, cut it into wedges from top to bottom. The wedges should be about 2 ½ “ wide x 3 “ long. You do not need to remove the seeds, but you can if desired. Score the skin of the pumpkin wedges with a small knife to help them absorb the syrup.
  4. Once the piloncillo has completely dissolved, remove the pot from the heat and layer the pumpkin wedges skin side down on the bottom of the pot. Once you have covered the bottom of the pot completely, add a second layer of pumpkin wedges flesh side down, so that the pumpkin is touching flesh to flesh.
  5. Cover the pot and set it to medium- low heat. Let the pumpkin simmer for 1½ hours. Don’t worry about not having enough liquid in the pot. As the pumpkin cooks it will release a large quantity of water.
  6. Uncover the pot and let simmer for ½ hour more or until the pumpkin is a dark brown color and is completely submerged in the syrup. Take off the heat and let cool.
  7. Serve hot or cold and top with coconut whipped cream. (see note)

Recipe Notes

If you cannot find Cinderella pumpkins, use a sugar pumpkin instead. Here is  a super easy recipe for coconut whipped cream.

 

 

 

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Healthy Banana Shake – Vegan

Licuado de plátano is the Mexican version of a banana smoothie. It’s more like a hybrid between a smoothie and a milk shake. I guess you could say it’s a healthy banana shake. Its main ingredient is milk, then fruit, and some people add honey and even granola, ice is optional.

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Banana Cinnamon Ice Cream – Vegan

I looove ice cream, almost as much as I love cheese. Last year we bought an ice cream machine at Costco and spent the whole summer making ice cream. This year I’ve been on a bit of an ice cream funk. All the ice cream alternatives without dairy suck, and I just can’t seem to get into sorbet. This banana cinnamon ice cream though changed my mind.

This recipe for Banana Cinnamon Ice Cream is a great healthy option made with almond milk. The combination of banana and cinnamon is a classic

This recipe for Banana Cinnamon Ice Cream is a great healthy option made with almond milk. The combination of banana and cinnamon is a classic

A couple of weeks ago I visited Pino Gelato in Hilton Head and I had already mentally prepared myself to eat sorbet when I noticed they had banana sorbetto. I was skeptical at first, but with the first bite I was won over. It was light, yet smooth and creamy. It was sorbet’s fatty cousin! That’s when I knew I had to recreate it at home.

This recipe for Banana Cinnamon Ice Cream is a great healthy option made with almond milk. The combination of banana and cinnamon is a classic

Ok, so as you can already see from the pictures my ice cream is brown, which might be unappealing to some. I could’ve added lemon juice to prevent it from oxidizing, but I didn’t want to risk altering the flavor. It is made with bananas (of course), homemade almond milk, a pinch of cinnamon, and a splash of vanilla. That’s it! Pure, simple, and delicious!

This recipe for Banana Cinnamon Ice Cream is a great healthy option made with almond milk. The combination of banana and cinnamon is a classic

The Recipe: Banana Cinnamon Ice Cream

Regular ice cream has a lot of fat, which is why it is still somewhat soft even though it’s frozen. This ice cream has almost no fat at all, so it will become very hard once frozen. Be sure to take it out of the freezer a couple of minutes before eating to let it soften.

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Banana Cinnamon Ice Cream

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 quart
Author Dora Stone

Ingredients

  • 6 Bananas, very ripe, 3 of them frozen
  • 2 cups Almond milk
  • 1 tsp. Vanilla extract
  • 1/4 tsp. Cinnamon ground

Instructions

  1. Blend all ingredients together until smooth.
  2. Place in ice cream machine immediately and follow the manufacturers instructions.
  3. You can eat it right away or put it in the freezer for later.

Recipe Notes

Regular ice cream has a lot of fat, which is why it is still somewhat soft even though it’s frozen. This ice cream has almost no fat at all, so it will become very hard once frozen. Be sure to take it out of the freezer a couple of minutes before eating to let it soften.

 

 

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Apricot Amaranth Granola (oil-free)

School has started and I now have several hours to myself, and I have to tell you it is great. I will be enjoying this as much as I can since it will only last until I can find a job that fits our schedule. I do miss my little guy though. There is only one downside to all of this, waking up at 6:00am. Nobody should have to wake up at 6 am, nobody I say!

This recipe for apricot amaranth granola is completely oil free. It is delicious, satisfying and perfect for breakfast.

This recipe for apricot amaranth granola is completely oil free. It is delicious, satisfying and perfect for breakfast.

Other that, I’m really enjoying taking care of all the boring stuff while the munchkin is at school, this way I don’t have to drag him to the grocery store or put on the TV while I make dinner. It is surprisingly freeing to be able to just play with him when he gets home instead of worrying about dishes, laundry, cooking dinner, or working on the blog.

This recipe for apricot amaranth granola is completely oil free. It is delicious, satisfying and perfect for breakfast.

This recipe for apricot amaranth granola is completely oil free. It is delicious, satisfying and perfect for breakfast.

That being said, I have been cooking up a storm. Just this week I made blueberry pie, hummus, chiles rellenos, ratatouille w/grits, banana ice cream, and granola. I never buy granola, because I could probably eat the whole box in one day. The good news is granola is super easy to make at home without all the additives, preservatives, and oil found in commercial granola.

This recipe for apricot amaranth granola is completely oil free. It is delicious, satisfying and perfect for breakfast.

The Recipe: Apricot Amaranth Granola

Rolled oats. almonds, walnuts, puffed amaranth, hemp seeds, cinnamon, brown sugar, and apricots tossed with apple sauce and peanut butter and toasted until golden brown. Delicious, satisfying and perfect for breakfast. Enjoy!

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Apricot Amaranth Granola

Cook Time 25 minutes
Total Time 25 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 1 1/4 cups Rolled Oats
  • 1/2 cup Almonds, raw, chopped
  • 1/4 cup Walnuts, raw, chopped
  • 1/2 cup Amaranth, popped
  • 1 tbsp, Hemp seeds
  • 1/2 tsp. Cinnamon, ground
  • 1 tbsp. Sugar, brown
  • 1/4 cup Apricots, dried, chopped
  • 1/4 cup Honey*
  • 2 tbsp, Apple sauce
  • 3 tbsp. Almond butter

Instructions

  1. Preheat oven to 325F.
  2. In a large bowl combine oats, almonds, walnuts, amaranth, hemp seeds, cinnamon, brown sugar, and apricots.
  3. In a small bowl whisk together the honey, apple sauce, and almond butter.
  4. Pour wet ingredients into dry ingredients and mix by hand.
  5. Place mixture on a sheet tray lined with parchment paper or a silpat.
  6. Bake for 15 to 20 minutes until golden brown. Stir granola after 10 minutes in the oven.

Recipe Notes

For a vegan option you can substitute the honey for maple syrup or agave nectar.