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Mexican Spiced Black Bean Hot Chocolate

Who knew black beans, chocolate and spices could combine so well? We did! That’s why we created this unique take on a classic that you can enjoy hot or chilled or add freshly brewed coffee for a little added kick.


  • 2 1/4 (560 mL) 1% milk
  • 1 cup (250 mL) cooked or canned black beans, drained & rinsed
  • 1/2 cup (125 mL or 3 oz) semi-sweet chocolate chips
  • 2 Tbsp (30 mL) Dutch process unsweetened cocoa powder (see tips)
  • 1 Tbsp (15 mL) packed brown sugar
  • 1/4 tsp (1 mL) ground cinnamon
  • pinch cayenne pepper
  • pinch sea salt
  • 1 tsp (5 mL) vanilla extract
  • cinnamon sticks, optional


Combine milk and black beans in blender and process until smooth.

Transfer to medium saucepan and whisk in chocolate chips, cocoa, brown sugar, cinnamon, cayenne, and sea salt.

Heat pan on low-medium, whisk until the chocolate chips have completely melted and the temperature is very warm, but not boiling.

Remove from heat, whisk in vanilla, and adjust seasoning or texture as desired (increase milk, spice, or sweetness).

Pour into mugs, garnish with a cinnamon stick, and enjoy!


You can also use white kidney beans instead of black beans.

Create a hot or chilled mocha by adding coffee at a ratio of 1:1 (1 part brewed coffee: 1 part prepared cocoa).

You can serve this cocoa chilled or reheat as needed.

Dutch process cocoa is used in this recipe for a smoother, less acidic cocoa flavour. It also dissolves easier in liquid. A common brand found in Canadian grocery stores is Fry’s Premium Cocoa. Regular unsweetened cocoa can be used as a substitute, but there will be a slight bitterness to the cocoa, and it may clump slightly when mixing into the liquid. Add to the blender step to prevent clumping.

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