This vegan Mexican Hot Cocoa Pudding is a cozy and creamy dessert that you’ll enjoy all winter long. Topped with tequila infused whipped cream, this Mexican hot cocoa inspired pudding is bursting with bold flavors and spices in every bite.
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There is hardly ever a day that passes by where I don’t crave chocolate. The problem is that I don’t always have time to bake an elaborate dessert to satisfy my cravings. I wanted to find a recipe that was fast, easy, guilt-free and used minimal ingredients. With the few ingredients in this pudding, it delivers a deep chocolate flavor with hints of cinnamon, cayenne and vanilla. You will want to dive head first into this rich and satisfying vegan chocolate pudding!
Ingredients for Mexican Hot Cocoa Pudding (Vegan)
Mexican hot cocoa in pudding form? Yes please! The ingredients in this decadent pudding are simple and come together in just 30 minutes. My favorite part is that this pudding is completely vegan, yet you’d never be able to tell.
- granulated sugar – if you’re looking for a slightly healthier sugar alternative, I suggest coconut sugar. It will not alter the flavor or texture of the pudding.
- unsweetened cocoa powder
- cornstarch
- fresh coffee – the small amount of coffee really enhances the rich, chocolate flavor.
- ground cinnamon
- cayenne – optional but highly recommended if you can handle a little heat.
- fine sea salt
- unsweetened non-dairy milk – choose your favorite non-dairy milk, there is no wrong choice. I’ve found that oat milk provides the creamiest texture, but you can also try almond milk, soy milk, coconut milk or plant based milk.
- dairy-free chocolate chips or dairy-free dark chocolate bar – I recommend using Enjoy Life dark chocolate morsels or a Hu dark chocolate bar.
- vanilla extract
Tequila Infused Whipped Cream – optional
- dairy-free heavy whipping cream – Silk has a great heavy whipping cream alternative for vegans that I highly recommend. This stuff is legit!
- powdered sugar
- vanilla extract
- tequila – preferably anejo.
- cinnamon sticks – optional garnish.
- ground cinnamon dusting – optional garnish.
Here’s what else you’ll need:
- medium saucepan
- whisk
- cutting board and knife to chop chocolate
- 4 (8oz) ramekins or pudding cups for serving
- large mixing bowl
- electric hand mixer
- measuring cups and spoons
How to Make Mexican Hot Cocoa Pudding (Vegan)
I LOVE the fact that I only have to dirty 1 pot to make this chocolate pudding. It has become my late night snack because it’s SO easy and quick to make. I don’t always make the tequila infused whipped cream but when I do, it’s always a hit!
- Add all dry ingredients to a medium saucepan and whisk together. Add the milk and coffee and whisk again.
- Continually whisk the mixture over medium-low heat until it begins to thicken. Remove from the heat and add the vanilla and chocolate. Pour into ramekins and serve warm or chilled.
Tequila Infused Whipped Cream – optional
- Beat heavy cream and powdered sugar in a chilled mixing bowl until thick. Add vanilla and tequila and continue to beat until stiff.
More Pudding Recipes
Please let me know how your Mexican Hot Cocoa Pudding turns out in the comments below! I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Mexican Hot Cocoa Pudding (Vegan)
AuthorLeandra BuchinCategory10 Ingredients or Less, 30 Minutes or Less, Chocolate, Dairy-Free, Dessert, Gluten-Free, Nut-Free, Vegan, VegetarianDifficultyBeginnerThis vegan Mexican Hot Cocoa Pudding is a cozy and creamy dessert that you'll enjoy all winter long. Topped with tequila infused whipped cream, this Mexican hot cocoa inspired pudding is bursting with bold flavors and spices in every bite.
To a medium saucepan, sift the sugar, cocoa powder, cornstarch, cinnamon, cayenne and salt then whisk until combined. Pour in the milk and coffee then whisk until smooth.
Place the saucepan over medium-low heat and continually whisk the pudding mixture. Scrape the bottom and sides until the pudding begins to bubble and thicken, about 10 Minutes.
Remove from the heat and add the chocolate, whisking until completely smooth and all chocolate has melted. Add the vanilla and whisk to combine. Pour the pudding into 4 individual ramekins and serve warm or chilled. Top with a dollop of whipped cream, cinnamon stick and dusting of cinnamon if desired. Enjoy!
Place large mixing bowl and electric mixer beaters in the freezer for 10 minutes to chill. Once chilled, add heavy cream and powdered sugar to the bowl and beat for about 2 minutes until the cream begins to thicken. Add the vanilla and tequila and continue to beat until thick and fluffy.
Ingredients
Directions
To a medium saucepan, sift the sugar, cocoa powder, cornstarch, cinnamon, cayenne and salt then whisk until combined. Pour in the milk and coffee then whisk until smooth.
Place the saucepan over medium-low heat and continually whisk the pudding mixture. Scrape the bottom and sides until the pudding begins to bubble and thicken, about 10 Minutes.
Remove from the heat and add the chocolate, whisking until completely smooth and all chocolate has melted. Add the vanilla and whisk to combine. Pour the pudding into 4 individual ramekins and serve warm or chilled. Top with a dollop of whipped cream, cinnamon stick and dusting of cinnamon if desired. Enjoy!
Place large mixing bowl and electric mixer beaters in the freezer for 10 minutes to chill. Once chilled, add heavy cream and powdered sugar to the bowl and beat for about 2 minutes until the cream begins to thicken. Add the vanilla and tequila and continue to beat until thick and fluffy.
Notes
Notes
SUBSTITUTIONS: If you’re looking for a slightly healthier sugar alternative, I suggest coconut sugar. It will not alter the flavor or texture of the pudding.
RECOMMENDATIONS: For dairy-free chocolate, I recommend using Enjoy Life dark chocolate morsels or a Hu dark chocolate bar.
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