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Prep time
5 minutes
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Cook time
3 minutes
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Serves
1
Author Notes
A steaming cup of rich hot chocolate is all I want on a chilly afternoon—that warm mug basically doubles as mittens. Considering that many people omit dairy from their diets, however, the average hot chocolate recipe (including most instant options!) needs reevaluating. For a cup of vegan hot chocolate, could you mix whatever dairy-free milk you have in the refrigerator with cocoa powder and a spoonful of sugar? Sure. But for an ultra-rich beverage that tastes just like—if not better than—the original, take a few extra steps. Use super-creamy oat milk as a base and whisk in a big handful of chopped bittersweet chocolate as well as cocoa powder. And definitely top the mugful with big ol’ dollop of vegan whipped cream (or let a handful of vegan marshmallows take a swim!). I find that a full-fat oat milk is the creamiest and best-tasting dairy-free milk for this vegan hot chocolate recipe, followed closely by cashew milk, but you can use your favorite style (or even regular cow’s milk!) here. —Rebecca Firkser
Ingredients
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1 cup
unsweetened oat or cashew milk (or preferred nondairy milk)
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2 teaspoons
cocoa powder
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1/2 teaspoon
vanilla extract
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1/4 teaspoon
ground cinnamon (optional)
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1 pinch
kosher salt
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1 ounce
vegan bittersweet dark chocolate, chopped
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½ to 1 teaspoons
granulated or brown sugar
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Vegan whipped cream and/or marshmallows, for serving (optional)
Directions
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In a small saucepan over medium heat, whisk together the oat milk, cocoa powder, vanilla, cinnamon (if using), and salt until the mixture is barely simmering, about 3 minutes—don’t let it come to a boil.
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Reduce the heat to low, then whisk in the chocolate until melted. Add ½ teaspoon sugar, taste, and add the remaining ½ teaspoon if needed.
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Pour into a mug and serve with vegan whipped cream or marshmallows, if desired.
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