Vegan Hot Chocolate
User Reviews
5
Vegan Hot Chocolate
Description
The Vegan Hot Chocolate recipe blends chopped 70% dark chocolate with oat and lite coconut milks as the liquid base. Sweetened with maple syrup and infused with espresso powder and vanilla extract, the mixture also includes Dutch-process cocoa powder sifted in to avoid clumps. The mixture is brought to a rapid simmer and whisked frequently, allowing the hot chocolate to thicken slightly while preserving a smooth texture.
The inclusion of espresso powder adds a subtle coffee undertone, enriching the chocolate flavor without overpowering it. The resulting drink has a creamy and rich mouthfeel well-suited to cooler weather or as a comforting treat. Sweetness levels can be adjusted after cooling to avoid oversweetening, as the bitterness from dark chocolate varies by brand.
Serving suggestions include vegan whipped cream or dairy-free toppings such as marshmallows or chocolate shavings. The recipe notes provide options to make it lighter by adjusting coconut milk or chocolate quantities. Peppermint extract can be used seasonally for a chocolate-mint variation. Using a large pan is important to accommodate expansion when simmering, preventing spills.
Ingredients
- 6 ounces dark chocolate 70%, chopped, 170g
- 4 cups oat milk 960 mL, or soy milk
- 1 coconut milk “lite”, 13.5-ounce/400 mL can
- 1/4 cup maple syrup plus more to taste, 80g, or organic cane sugar 50g
- 2 teaspoons espresso powder optional, or instant coffee powder
- ¼ teaspoon salt fine sea salt
- 2 teaspoons vanilla extract pure
- 1/2 cup Dutch process cocoa powder 48g
Optional Toppings
- vegan whipped cream vegan marshmallows, dairy-free chocolate shavings or chocolate chips, or whipped topping
Instructions
- Add the oat milk and lite coconut milk to a 4-quart / 4L (or larger) saucepan or Dutch oven (to prevent overflow).* Add the chopped chocolate, maple syrup or sugar, espresso (if using), salt, and vanilla. Use a fine mesh sieve or sifter to sift the cocoa powder directly into the pan (or sift in advance, then add). Sifting removes the clumps, making it easier to whisk.
- Bring to a rapid simmer over medium heat, whisking frequently to incorporate the cocoa powder into the milk.Simmer for 8 to 10 minutes, whisking occasionally until the hot chocolate has slightly thickened (it will thicken quite a bit more as it rests). Note: Once it comes to a simmer, it will expand in volume and rise upwards, so lower the heat as needed to prevent it from bubbling up.
- Cool for 5 to 10 minutes (it'll burn your mouth otherwise!). Whisk again and give it a taste. If desired, sweeten to taste with sugar or maple syrup.Add optional toppings such as whipped cream and shaved chocolate. Enjoy!
Notes
- Use a large enough saucepan to prevent overflow as the hot chocolate expands when simmering.
- For a lighter version, replace lite coconut milk with more full-fat oat milk and reduce dark chocolate to about 4 ounces.
- The hot chocolate is mildly sweet; add more sweetener at the end to taste, especially if topping with vegan whipped cream.
- Swap peppermint extract for vanilla during holidays to create a chocolate mint flavor.
- Dutch-process cocoa powder provides a richer chocolate taste than raw cacao or natural cocoa powder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 173mg | 7% |
| Potassium | 183mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 23g | 46% |
| Vitamin A | 246IU | 5% |
| Calcium | 192mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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