Jessie's Recipe of the Week: Plant-based Mexican Hot Chocolate

vegan mexican hot chocolate Upright instant powdered oatmilk

Happy Thursday everyone! Now that Thanksgiving is over, we have officially begun our countdown until Christmas! This also means that it is officially winter, which calls for warm drinks for cool winter nights when all you want to do is snuggle up in your bed.

This week, Jessie is bringing to you a recipe that puts a twist on your classic hot chocolate recipe! Not only does her version of this classic drink have spices in it, it is also plant-based and made with our instant oatmilk! With only three simple steps to making this drink, we promise it will become your toasty go-to this season.Β 

Serving size:

3 servings

What you'll need:


  • Measuring cups
  • Measuring spoons
  • Whisk
  • Pot


  • 3 ΒΌ sachet Upright instant oatmilk, original
  • 3 ΒΌ cup water (for oatmilk!)
  • β…” cup of semi-sweet chocolate chips
  • 1 Β½ teaspoons of ground cinnamon
  • β…› teaspoon of chili powder
  • 1 teaspoon of vanilla extract
  • Pinch of cayenne pepper


      1. In a pot, add Upright instant oatmilk into water to create oatmilk

      2. Over medium heat, add remaining ingredients into pot and stir until the chocolate melts completely

      3. Once mixed together completely, pour into cups to serve!

        We hope you enjoyed making this yummy hot chocolate! Have a toasty holiday season and stay tuned for next week's recipe from Jessie!

        Recipe adapted fromΒ