Coffee Mexican Drinking Chocolate

Hot chocolate is my guilty pleasure. Generally I only mix up a hot chocolate when I have a girly film night, so they can indulge with me and I am restrained from drinking copious amounts of chocolate, since that would be socially unacceptable apparently. That sounds like a joke, but trust me, I could drink half a litre of thick hot choc without even thinking about it.
I’ve already painted a picture of hot choccy being unhealthy. It’s not! At least, it doesn’t have to be. This delightful beverage can be made with unsweetened cocoa or cacao powder and naturally sweet nut-milk such as brown rice milk, even add a little unrefined sweetener if you have a sweet tooth like me! This delightful recipe is based on a traditional drinking chocolate, therefore uses chocolate solids to create a thick drink. Dark chocolate is healthy in moderation you know, so try and keep to a high-quality chocolate (at least 70%) that is low in sugar. More importantly though, chocolate is bloody delicious! Combined with coconut milk and proper coffee? Even bloody better.

For this recipe I used Columbian dark roast coffee grounds in a cafetiere, although an expresso maker is also perfect or even instant coffee if you don’t own a coffee maker of any form. The better quality the coffee the better quality the choccy. Pick your fave choc and your fave coffee and use together in this recipe to create a pick-me-up sweet treat. That means that this drinking chocolate is totally acceptable to have with your breakfast and perfect with a plate of buttermilk berry waffles. Think of it as a even tastier mocha!
Want it before you go to bed but don’t want the buzz? Use decaff. Genius.

 

 

How could I forget to mention the coconut cream!? No hot chocolate is complete without a little cream on top. Maybe it’s because it reminds me of ice cream floats, my childhood favourite.
Of course the additional coconut cream topping is optional, but come one, treat yourself to some coconut cream OR get super fancy with Soywhip. Let me know how you like to finish off your coffee Mexican drinking chocolate in the comments below! Enjoy!

Coffee Mexican Drinking Chocolate
 
Prep time
Cook time
Total time
 
Think mocha, but better! Thick, indulgent hot chocolate made with dark chocolate, coconut milk and proper coffee. Pick-me-up vegan beverage for breakfast
Author:
Recipe type: Beverage, Sweet
Cuisine: Vegan, Mexican
Serves: 3-4
Ingredients
  • ⅔ cup strong brewed coffee*
  • 1 can of full fat coconut milk
  • 100g/3.5oz dark chocolate, chopped**
  • 2 tbsp. coconut sugar/brown sugar
  • 1 tsp cinnamon
  • pinch of salt
Instructions
  1. Open your coconut milk without shaking the can and scoop 3 Tbsp of coconut cream from the top and set aside.
  2. Place the rest of the coconut milk and the chopped chocolate in a saucepan and heat over medium. Whisk occasionally.
  3. Once the chocolate has completely melted, whisk in the coffee, sugar, cinnamon and salt. Taste and add more sugar if necessary.
  4. Take off the hear and pour into mugs. Top with the coconut cream you set aside earlier
Notes
* I used dark roast coffee ground and brewed in a cafetiere. Although any brewed coffee will be fine.
** If possible, use at least 70% chocolate that is low in sugar

 

 

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