Vegan Hot Chocolate Recipe
This vegan hot chocolate uses almond milk, real dark chocolate, and maple syrup for natural sweetness. It's a simple plant-based hot cocoa recipe that’s ready in about 10 minutes.
Servings: 2 servings
Equipment
Ingredients
- 2 cups unsweetened almond milk or any plant-based milk
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons maple syrup
- 2 ounces dairy-free dark chocolate chopped (about ⅓ cup chips)
- ½ teaspoon vanilla extract
- Pinch salt
Optional toppings:
- Coconut whipped cream
- Shaved dark chocolate or cocoa powder
- Mini vegan marshmallows
Instructions
- In a small saucepan over medium heat, whisk together the almond milk, cocoa powder, and maple syrup until smooth and warm, about 5 minutes; be careful not to boil.
- Add the chopped dark chocolate and whisk until fully melted and smooth. Turn off the heat, then stir in the vanilla extract and salt.
- Taste and adjust the sweetness if needed, then pour into mugs. Top with coconut whipped cream or vegan marshmallows, if desired.
Notes
Optional toppings are not included in the nutritional info.
1 cup raw cashews, soaked
4 cups water
3 tablespoons maple syrup
1 teaspoon vanilla extract
Pinch sea salt (optional)
1/4 cup cocoa powder
Instructions
Soak cashews in a mason jar overnight, or for at least 2 hours. When ready to use, drain and rinse.
Place cashews, warm water, maple syrup, vanilla extract, and sea salt in a blender and blend until completely smooth to make the cashew milk.
Add the cocoa powder and blend again until smooth and the cocoa is fully incorporated.
Serve warm with whipped coconut cream and crushed peppermint, if desired.
- My Top Tip: Shift the cocoa powder for smooth, lump-free hot chocolate. It might seem okay at first glance, but cocoa powder can have tiny clumps.
- Storage: Store leftover vegan hot chocolate in an airtight container. It will last about 3–4 days in the fridge. Reheat in the microwave or on the stove until warmed through.
1 cup raw cashews, soaked
4 cups water
3 tablespoons maple syrup
1 teaspoon vanilla extract
Pinch sea salt (optional)
1/4 cup cocoa powder
Instructions
Soak cashews in a mason jar overnight, or for at least 2 hours. When ready to use, drain and rinse.
Place cashews, warm water, maple syrup, vanilla extract, and sea salt in a blender and blend until completely smooth to make the cashew milk.
Add the cocoa powder and blend again until smooth and the cocoa is fully incorporated.
Serve warm with whipped coconut cream and crushed peppermint, if desired.
Nutrition
Serving: 8oz | Calories: 273kcal | Carbohydrates: 31g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 334mg | Potassium: 325mg | Fiber: 6g | Sugar: 19g | Vitamin A: 11IU | Calcium: 349mg | Iron: 4mg
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