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Mayan Hot Chocolate


Thick and creamy mayan inspired hot chocolate

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Rate this recipe 3.3/5 (142 Votes)


  • 1 litre of homemade or store bought nut/seed milk of your choice (We like hemp)
  • 2-3 heaped tbsp of raw cacao powder
  • or unsweetened cocoa
  • 1 tbsp masa harina or purple corn flour (or tapioca flour for a neutral taste as the masa is a very distinct flavour)
  • 3/4 tsp mesquite powder** or 1/2 tsp ground cinnamon & 1/4 ground allspice
  • 1/4 tsp ground allspice
  • Pinch of sea salt
  • 1/4 tsp cayenne pepper (or to taste)
  • 1 vanilla pod
  • 1 tsp cacao butter (optional)
  • 4 tbsp (or to taste) raw honey (vegan option use coconut palm sugar)


servings 4
Level of difficulty Easy
Cost Budget Friendly


Step 1

Pour your nut/seed milk into a small pan.
Cut the vanilla pod in half and scrape out the seeds into the milk. You can throw in the pod too to infuse extra vanilla flavour then bring it to a gentle simmer.

Step 2

Meanwhile, in a small bowl, mix the cacao, (if using) flour and spices with just enough water to make a paste. Whisk this paste into the milk with the honey, salt and cacao butter if using, and bring to a rapid simmer.
Cook for about 5 mins, until the hot chocolate has thickened up slightly to make a creamy hot chocolate, about the consistency of double cream.
I like to serve mine with a sprinkling of bee pollen and goji berries for a tasty extra nutritional boost.


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