Mama's Mexican Hot Chocolate (Vegan)

You'll find that some online recipe creators use either dulce de leche or cajeta (both Mexican caramels) to add a sweet touch to their Mexican hot chocolates. Instead of using those, Mama has opted to use Mama's Masalas Hot Mess [Hot Beverage Enhancer]. You'll find hints of Rosa Damascena (Damask rose), Ceylon cinnamon, Super Negin Saffron, and other royal herbs & spices in her famously spicy hot chocolate! 

Mama guarantees that her Hot Mess [Hot Beverage Enhancer] is 100% vegan and organic. 

 Prep Time: 5 minutes Cook Time: 5 minutes Serving: 1
  • 1 cup (250mL) cashew milk or almond milk 
  • ¼ tsp (1.25mL) cayenne pepper or as desired 
  • ⅛ tsp (1mL) Mama’s Masalas Hot Mess [Hot Beverage Enhancer]
  • ⅛ tsp (1mL) pinch of ground chili pepper or as desired 
  • 2 tbsp (15mL) pure cane sugar or as desired 
  • 2 tbsp (30mL) cocoa powder

Garnish (optional)

  • Pinch of ground cinnamon

  1. Turn on stove burner to medium heat. In a small pot, add milk, sugar, cayenne pepper, Mama’s Masalas Hot Mess [Hot Beverage Enhancer], and ground chili powder. Whisk till mixed thoroughly (1-2 minutes). 
  2. Add cocoa powder and whisk (1-2 minutes).Turn off the heat. 
  3. Add to a cup and garnish (optional). 
  4. Enjoy!


Cooking Tip: Cashew milk one of the best non-vegan milk to use for cooking and baking. Cashew milk’s creamy texture makes a great milk substitute in Mama’s hot chocolate.