Vegan Hot Chocolate
This vegan hot chocolate is the ultimate cozy drink—creamy, rich, and perfectly dairy-free
Ingredients
- 6 ounces 170g 70% dark chocolate, chopped
- 4 cups 960 mL oat milk (or soy milk)
- 1 13.5-ounce/400 mL can of “lite” coconut milk
- 1/4 cup maple syrup 80g or organic cane sugar (50g), plus more to taste
- 2 teaspoons espresso powder or instant coffee powder optional
- 1/4 teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 1/2 cup 48g Dutch process cocoa powder
Optional toppings:
- Vegan whipped cream
- Vegan marshmallows
- Dairy-free chocolate shavings
Instructions
Combine the milks
- In a large saucepan or Dutch oven, combine the oat milk and lite coconut milk. These two together create the perfect creamy base for your hot cocoa.
Add the chocolate and extras
- Add the chopped dark chocolate, maple syrup (or sugar), espresso powder (if using), salt, and vanilla extract.
Sift the cocoa powder
- Use a fine mesh sieve to sift the cocoa powder directly into the saucepan. Sifting removes any clumps, ensuring a smooth, lump-free hot chocolate.
Simmer and whisk
- Bring the mixture to a rapid simmer over medium heat, whisking frequently to incorporate the cocoa powder and melt the chocolate. Lower the heat as needed to prevent it from bubbling over.
Thicken the hot chocolate
- Simmer the hot chocolate for 8 to 10 minutes, whisking occasionally, until it slightly thickens. It’ll continue to thicken as it cools.
Cool and taste
- Let the hot chocolate cool for 5 to 10 minutes before serving to avoid burning your mouth. Whisk again and taste, add more maple syrup or sugar if you’d like it sweeter.
Serve with toppings
- Pour the hot chocolate into mugs and top with vegan whipped cream, marshmallows, or shaved chocolate for a festive touch.
Notes
Simply Nourished Life’s Cooking Tips
For extra creaminess, you can use full-fat coconut milk instead of lite. If you don’t have Dutch process cocoa powder, natural cocoa powder works too, but the flavor will be slightly less intense. Espresso powder adds depth to the chocolate flavor, but it’s optional if you prefer a caffeine-free version. To make it nut-free, stick with oat milk or soy milk and avoid almond-based options.Variations, Leftovers & Storage
Customizations: Swap oat milk for almond milk or cashew milk if you prefer. For a spiced twist, add a pinch of cinnamon or cayenne pepper. Leftovers: Store leftover hot chocolate in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, whisking to combine. Make it a mix: To create a vegan hot chocolate mix, combine cocoa powder, sugar, and a pinch of salt. Store in a jar and mix with warm plant-based milk as needed.Nutrition Facts
Each serving of this vegan hot chocolate (without toppings) contains approximately:- Calories: 320
- Protein: 4g
- Fat: 17g
- Carbohydrates: 38g
- Fiber: 5g
- Sugar: 24g