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Vegan Hot Cocoa
www.theconsciousplantkitchen.comThis easy vegan hot cocoa recipe is ready in 5 minutes using non-dairy milk and cocoa powder.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-hot-chocolate/ or scan the QR code here ➡️
Servings: 2 mugs
Calories: 146kcal
Ingredients
- 2 tablespoons Unsweetened Cocoa Powder
- 1 tablespoon Dairy-Free Dark Chocolate Chips
- 1-2 tablespoons Coconut Sugar
- 1 cup Almond Milk
- ¼ teaspoon Vanilla Extract
- 1 cup Soy Milk or oat milk or coconut milk
Optional - for a Mexican vegan hot chocolate
- ½ teaspoon Cinnamon
- ⅛ teaspoon Chili Powder
Instructions
- In a small saucepan, add unsweetened cocoa powder, vegan dark chocolate chips, vanilla extract, and coconut sugar - start with 1 tablespoon and adjust sweetness later.
- Add unsweetened almond milk and another cup of thicker non-dairy milk of your choice, like soy milk or oat milk, or coconut milk.
- Bring the saucepan over medium heat, gently stirring often, and cook for 2-3 minutes or until hot, chocolate chips are melted, and bubbles form on the sides of the saucepan.
- If you want to make a Mexican vegan hot chocolate, stir cinnamon and chili powder now.
- Serve immediately with a dollop of frothed soy milk or whipped coconut cream and a pinch of cocoa powder on top.
Notes
Low-carb option: replace the coconut sugar with sugar-free crystal sweeteners like erythritol or 1-2 stevia drops. Use sugar-free chocolate chips and unsweetened almond milk only.
Nutrition
Serving: 1serving | Calories: 146kcal | Carbohydrates: 18g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 245mg | Potassium: 295mg | Fiber: 3g | Sugar: 10g | Vitamin A: 503IU | Vitamin C: 9mg | Calcium: 350mg | Iron: 1mg