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Hot Chocolate

Vegan milk, cocoa powder, and chocolate chips are heated, and whisked, and topped.

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Introduction

Hot chocolate is a timeless beverage, cherished for its comforting warmth and rich flavor. This vegan hot chocolate version retains all the indulgent qualities of a traditional recipe while accommodating plant-based diets. Its simplicity makes it an excellent option for cozy nights at home or festive gatherings.

The key to this recipe lies in balancing the creaminess of plant milk with the richness of cocoa powder and dark chocolate chips. Tapioca starch, used as a thickening agent, ensures a velvety consistency, while a pinch of salt enhances the overall depth of flavor. Vegan marshmallows add a delightful finishing touch, creating a treat that's as visually appealing as it is delicious.

While this hot chocolate is ideal for winter months, its versatile ingredients make it suitable for any time you're in the mood for a warm beverage. The recipe is straightforward, requiring minimal preparation and cleanup, making it accessible for novice cooks and seasoned chefs alike.

If you're looking for substitutions or want to adjust the sweetness, the recipe is highly adaptable. Opt for cornstarch instead of tapioca starch, or experiment with alternative sweeteners to suit your taste and dietary needs. With this recipe, you can enjoy a delicious, plant-based version of a classic comfort drink.

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Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

Instructions

  1. Heat Pan: Set a saucepan over medium heat.
  2. Combine Base: Add 2.5 cups oat milk, 2 tablespoons cocoa powder, 4 tablespoons maple syrup, and 1/4 cup dark chocolate chips to the pan.
  3. Mix Well: Using a whisk, stir everything until completely smooth.
  4. Add Slurry: Once smooth, add a pinch of salt and the slurry (1 tablespoon tapioca starch or cornstarch mixed with 2 tablespoons water). Whisk again and bring the mixture to a boil.
  5. Final Boil: Continue boiling for 20-30 seconds until the hot chocolate reaches desired thickness.
  6. Serve: Pour into mugs and top with vegan marshmallows if desired. Enjoy!

Recipe Notes

  • Use any plant milk of your choice, such as almond, oat, or coconut milk, for variations in flavor and texture.
  • Tapioca starch creates a silky consistency, but cornstarch is an excellent substitute.
  • Adjust the sweetness by using more or less sugar or substituting with maple syrup, agave, or stevia.
  • A pinch of cinnamon or nutmeg can be added for a warm, spiced flavor.
  • The thickness can be adjusted by adding more or less tapioca starch slurry.
  • Whisk continuously to prevent lumps and ensure a smooth mixture.
  • For an extra rich version, use full-fat coconut milk or add a splash of vegan cream.
  • Avoid boiling for too long, as it may affect the chocolate’s texture.
  • Serve immediately for the best taste and texture.
  • Store leftovers in the refrigerator and reheat gently on the stove, stirring to restore consistency.
  • Vegan whipped cream can be used as an alternative topping to marshmallows.

Frequently Asked Questions

Please, no.

Soy milk or oat milk works best for a creamy texture.

You can skip it, but the hot chocolate will not be as thick.

Use unsweetened cocoa powder for a balanced flavor.

Yes, but you may need to reduce the added sugar.

Add an extra tablespoon of cocoa powder or more chocolate chips.

It’s best enjoyed fresh, but you can refrigerate and reheat it if needed.

Store in an airtight container in the fridge for up to 2 days.

Yes, use sugar substitutes like erythritol or stevia.

Try vegan whipped cream or a dusting of cocoa powder.

Absolutely! Add a splash of vanilla or almond extract for added depth.

A fork or spoon can be used, though a whisk ensures better mixing.

Nutritional Info (per Serving)

  • Calories: 372 kcal
  • Carbohydrates: 53 g
  • Protein: 11 g
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Polyunsaturated Fat: 4 g
  • Monounsaturated Fat: 2 g
  • Cholesterol: 1 mg
  • Sodium: 173 mg
  • Potassium: 636 mg
  • Fiber: 4 g
  • Sugar: 39 g
  • Vitamin A: 1162 IU
  • Vitamin C: 21 mg
  • Calcium: 488 mg
  • Iron: 2 mg

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