Spice Of Life

Kick some zip into your weekend with this Mexican hot chocolate. by Andrea Bemis.

This drink is a game changer — I’ve whipped it up five days in a row. It’s extremely rich but that hasn’t stopped my body from craving it every day this week. In all honesty, I’m currently curled on the couch writing this post while I sip on one. This may turn into a problem!


I was inspired by the awesome blog Minimalist Baker to make coconut whipped cream.... I changed the recipe a bit to use what we had on hand and it came out great. I’ve loved adding coconut whip to my morning cup of coffee and even dunking sliced apples into it. So good!


What makes this drink extra special is that it is naturally sweetened with dates and gets an extra creamy texture from a little almond butter. You can adjust the spices to your liking and if the kick from cayenne isn’t your thing you can absolutely leave it out. The cinnamon and nutmeg should do the trick just fine. Plus, they're a cinch to whip up. Heat everything on the stove, transfer to your high speed blender and whirl away until smooth and frothy. YUM!

For the Hot Chocolate:

2 cups almond milk (homemade preferred but store bought is fine)
4 Medjool dates, pitted (more or less depending on your sweet preference)
1 heaping Tablespoon almond butter
3 Tablespoons raw cacao powder (more or less depending on how rich you want this)
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper (or an even tinier pinch)
pinch of fine sea salt
For the coconut whipped cream:

1 (14 oz) can of coconut cream OR 1 (14 oz) can full fat coconut milk, chilled in the fridge overnight.
2 teaspoons real maple syrup
1/2 teaspoon pure vanilla extract
1. Place all the ingredients for the hot chocolate on the stove over medium-high heat. Bring to a simmer. Remove from the heat and pour contents into a high speed blender. Whirl away until smooth. Taste test and adjust seasonings as need be. Serve with coconut whipped cream and enjoy!
2. 10 minutes before making your coconut whipped cream place the bowl your going to use into the freezer along with your electric beaters or immersion blender (I don't own electric beaters and my immersion blender worked perfectly!)
3. Pour the chilled coconut cream into a bowl (if there is any liquid in the can save that for another use) and add the maple syrup and vanilla. Beat until creamy and smooth. About 1 minute. Taste test and adjust as needed.