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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

  • In a medium sauce pot, heat the milk over medium heat until just about to simmer.
  • Chop chocolate, and add to pot. 
  • Whisk until the chocolate dissolves. Be careful not to overheat the milk.
  • Remove the pot from the heat and froth with a molinillo, hand blender, or blender. 
  • Serve while hot and frothy. 

Notes

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