This Vegan Mexican Hot Chocolate is a sure fire way to way to warm you up on a cold winter day! Hot chocolate has never been healthier or more delicious!

Mexican Hot Chocolate With Toasted Ancho Marshmallow Fluff

Hot Chocolate Ingredients

1 bar of Vegan Dark Chocolate, broken into pieces
1 can of Coconut Milk
2 Cups Non Dairy milk of your choice
2 Tbsp Fresh Ground cinnamon (already ground cinnamon will work just fine, but the fresh stuff is the best stuff)
1/4 tsp Cayenne Pepper
1/4 tsp Ancho Chili Powder
1/4 tsp Freshly grated nutmeg

Dandies Marshmallow Fluff Ingredients

1 10oz bag of Dandies Mini Marshmallows or Dandies Marshmallows
Liquid from 1 can of Chickpeas
1 tsp Coconut Oil
1 tsp Freshly ground cinnamon
1/4 tsp Ancho Chili Powder


Hot chocolate:

In a medium sauce pan turned on low heat, combine all ingredients and stir until chocolate is completely melted down and mixed in with the milk.

Dandies 1

Ancho Dandies Marshmallow Fluff:

In a stand mixer whip chickpea liquid (aquafaba) until fluffy peaks form in the meringue. Meanwhile in a microwave safe bowl combine coconut oil and marshmallows. In 30 second intervals, giving a quick stir between each, microwave until marshmallows have fully melted. Add marshmallow mixture and spices into the stand mixer with the meringue and whip together until smooth. Add a dollop of a fluff to a mug filled with the Mexican hot chocolate. Using a kitchen torch, toast the fluff until golden brown (don’t have a torch? It’s still delicious without the toasting, but if you have one definitely TORCH it!)

*Recipe and image courtesy of Dandies.*