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Hot Chocolate

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


This is a sure fire way to way to warm you up on a cold winter day! Spicy Vegan Mexican hot chocolate with Toasted Ancho Marshmallow Fluff.


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.


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 by Chelsie Jangord


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Mexican Hot Chocolate with Toasted Ancho Marshmallow Fluff Mexican Hot Chocolate with Toasted Ancho Marshmallow Fluff click to enlarge
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