The ultimate Aztec hot chocolate | Nourish: plant-based living

The ultimate Aztec hot chocolate

Warm up with the perfect hot chocolate, made with cacao, a little sweetness, and a hint of chilli for good measure.

TIP – I always keep a can of coconut cream in my fridge upside down. This allows the thick fattier components to settle at the top when I open it – perfect for scooping out for a thick dollop of the delicious stuff.



  1. Add the milk, cacao powder, maple syrup, cayenne pepper, cinnamon, and vanilla to a saucepan set over medium–low heat. Whisk until well combined and beginning to simmer.
  2. Transfer the mixture to a food processor and blitz until thick and creamy (add a little boiling water when you’re blending if it’s too thick for your liking). Pour into a large mug, top with the coconut cream and cacao nibs and sprinkle over a little extra cacao powder to finish.

This recipe is from Eat More Vegan! by Luke Hines, photography by Mark Roper, published by Plum.

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