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

The Perfect Vegan Mexican Hot Chocolate

Total Time 15 minutes
Servings 2 servings
Author Dora S.


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


  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. 

Chef's Notes

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