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Vegan Mexican-inspired Hot Chocolate with Tony’s Chocolonely Dark Chocolate - Cook & Nelson

Vegan Mexican-inspired Hot Chocolate with Tony’s Chocolonely Dark Chocolate

By Kelly Gibney

Serves 2 generously

This decadent recipe uses real chocolate and lovely spices to create the ultimate cosy treat (with attitude!). Don’t be nervous of the chilli and cayenne pepper. It provides a subtle little kick that is the perfect partner for the richness of Tony’s Chocolonely dark chocolate.


  • 3 cups plant based milk (we favour a 50/50 blend of coconut and almond milk)
  • ½ teaspoon ground cinnamon
  • Pinch chilli powder
  • Pinch cayenne pepper (optional)
  • Pinch nutmeg
  • Pinch smoked paprika
  • Pinch salt
  • 100g Tonys Chocolonely Dark Chocolate


  1. Chop the chocolate as finely as possible. Set aside.
  2. Place the milk and spices in a small saucepan. Heat slowly (this allows the spices to infuse) until almost boiling. Remove from the heat and add the chocolate, whisking briskly to ensure a smooth result.
  3. Taste and add additional sugar if needed. Serve immediately topped with a swirl of coconut cream (if desired).
  4. Leftover hot chocolate can be stored in an airtight jar or bottle in the fridge for up to a week. Gently reheat (and whisk well) in a small saucepan over a medium heat.

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