Vegan Spicy Hot Chocolate

I love the movie Chocolat. The first time that I watched it, I wanted to own a chocolaterie. The scenes of luxurious melted chocolate and oh, that provincial french town…it just pulled at my dreamer strings. Alas, it wasn’t meant to be. Well, not yet that is. But a girl can still make that infamous chili chocolate, right? The one that tastes like the warmth of childhood memories.  

The combination of natural dark cocoa and spicy chili is soothing and invigorating at the same time. The Mayans were on to something and I, for one , can’t drink regular hot chocolate anymore. If you don’t like the spice in it, then do still make it from scratch – because if you’ve never made your own hot chocolate, you’re really missing out! I made this one dairy-free, using almond milk. You could also make it with coconut milk, which would be even richer and creamier – or regular milk, if you have no aversions. 

We all know that dark chocolate, in small quantities, is good for us. They say that raw chocolate is the best, boasting three times the antioxidant activity over roasted natural cocoa powder – however natural cocoa powder sill has benefits to offer. A 2 tbsp. serving of cocoa contains just 25 calories and 1.5 g of fat. It also provides you with 3.6 g of fiber, which is 14 percent of the daily value, and 8 percent of the daily value of iron and 14 percent of the daily value of magnesium (source). Because this drink is heated up, I would use natural cocoa and leave the raw cacoa powder for no-bake cookies and delicious smoothies.


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Vegan Spicy Hot Chocolate

  • Author: Emily Smith
  • Total Time: 10 minutes


A luxurious hot chocolate that will warm the body and soul on a cold winter’s day.


  • 2 cups of almond milk
  • 3 Tbsp of natural cocoa powder (don’t use raw, because you’re heating it up anyway)
  • 2 Tbsp of turbanado sugar or maple syrup
  • 1 pinch of chili powder
  • 1/2 tsp pure vanilla extract
  • 3/4 tsp cinnamon
  • 1 pinch sea salt


  • 1 cup of coconut milk


  1. Mix almond milk and cocoa powder in a small saucepan.
  2. Bring to a simmer over medium heat.
  3. Add sugar, vanilla, cinnamon and chili, all while whisking over heat.
  4. Keep whisking until hot chocolate is well blended and hot (2-3 minutes).
  5. Serve hot.


  1. Top off with coconut steamed milk. To make, heat up coconut milk in a small saucepan over medium heat. Then use an electric frother to froth the milk or place in a blender on high for 1 minute for the same effect.
  2. Pour the hot chocolate into mugs and top off with coconut steamed milk.
  3. Top with dark chocolate shavings, cinnamon or nutmeg.


  • To serve as a dessert drink, you could top off the hot chocolate with coconut whipped cream or vanilla bean coconut ice cream.
  • Prep Time: 10


  • Serving Size: 2

I hope you get to try this recipe out and please let me know how you liked it and if you added/changed anything (more spice, less sugar…?) 

Happy Tuesday friends! 

Emily Smith

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    1. Wonderful! I hope you will enjoy it as much as I do!! Of course, you can make it without the chili – but it does make it something rich and warming with it included. Thanks for visiting Inga 🙂

  1. I love hot chocolate with a little spice to it. I’ve yet to try it with almond milk, so I’m going to get on that. I’ve been kind of obsessed with almond milk lately!

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