Vegan Hot Chocolate

Few beverages are as deeply-rooted in my childhood memories as hot chocolate - decadent, rich, velvety smooth, and perfect on a cold wintery day. It's one of the best parts of the holiday season.

Prep Time5

Cook Time5

Total Time10

Course: Dessert, Drinks

Cuisine: American

Keyword: best hot chocolate, hot chocolate, hot chocolate recipe, vegan hot chocolate

Servings: cups

Calories: 280kcal

Equipment

Ingredients

2 cups cashew milk
1/2 cup dark chocolate , chopped
2 Tbsp. cocoa powder
2 Tbsp. maple syrup

US Customary - Metric

Instructions

Warm up the cashew milk. Add the cashew milk to a saucepan and bring it to a simmer over medium heat.
Dissolve the cocoa powder. Add the cocoa powder to a small bowl with a tiny amount of cashew milk and mix to create a thin paste. The paste will mix with the rest of the milk much better than cocoa powder.
Simmer. Add the cocoa paste, shaved chocolate, and maple syrup to the saucepan with the cashew milk and bring it to a simmer, stirring occasionally, until hot and smooth. The longer you simmer the hot chocolate, the thicker it will get.
Serve. Pour the hot chocolate into mugs and add your favorite toppings (optional).
Store. Leftover hot chocolate keeps well in the refrigerator for 3-5 days.

Notes

*Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.

Nutrition