Mexican Chocolate Cream

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Mexican Chocolate Cream

Suitable for vegans
Category Dessert
Serves 8
Preparation 5 min + chilling, if desired
Cooking 10 mins

Rating: Rated 0 / 5 (0 ratings)

GO VEGAN: Make sure you check your chocolate –surprisingly, even dark varieties can sometimes have sneaky dairy ingredients!


  • 500ml horchata (or almond milk)
  • 1 tbsp rum (or 1 tbsp orange juice, 
if you prefer)
  • 1 tbsp brown sugar
  • 100g dark chocolate (chips, grated or chopped)
  • 1 tsp ground cinnamon
  • finely grated zest of 1 orange
  • 2 tbsp cornmeal
  • a few pistachios, to decorate


Stage 1

In a small pan, combine the horchata, cinnamon, rum, orange zest, brown sugar and cornmeal, whisking it until well blended Stir over a low heat until the mixture thickens. Add the chocolate and keep stirring over a low heat until all the chocolate has melted.

Stage 2

Serve warm, or put into small cups or 
bowls to chill well. Top with a sprinkle of chopped pistachios.

Stage 3

COOK'S TIP You can find tiger nuts at


Mexican Chocolate Cream


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie

Nutritional info

Nutritional values are per serving.

  • Calories: 134g
  • Fat: 5.6g
  • Saturated fat: 2.4g
  • Protein: 2.5g
  • Carbohydrates: 17g
  • Sugars: 10.1g
  • Fibre: 1.1g
  • Salt: 0g

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