🛒 Ingredients (1–2 servings)
- 2 cups plant milk (oat, almond, soy, cashew—oat makes it creamiest)
- 2 tbsp cocoa powder
- 2–3 tbsp dark chocolate chips (or chopped vegan chocolate)
- 1–2 tbsp maple syrup (or sugar of choice)
- ½ tsp vanilla extract
- Pinch of salt (enhances the chocolate flavor)
Optional add-ins: pinch of cinnamon, a dash of espresso, or a bit of cayenne for heat.
🔪 Instructions (Ready in 5 minutes!)
1. Heat the milk
Add plant milk to a small pot and warm over medium heat until steaming—don’t let it boil.
2. Whisk in the cocoa
Add cocoa powder and whisk continuously until smooth and no lumps remain.
3. Add chocolate + sweetener
Stir in the chocolate chips and maple syrup.
Heat until the chocolate melts and the mixture becomes silky and rich.
4. Finish
Turn off heat and add the vanilla extract + pinch of salt.
Whisk again to fully combine.
5. Serve
Pour into mugs and top with:
- Vegan whipped cream
- Marshmallows
- A dusting of cocoa
- Shaved chocolate
🌟 Tips for the best vegan hot chocolate
- Use a richer milk like oat, cashew, or coconut for ultimate creaminess.
- For extra thickness: whisk in 1 tsp cornstarch before heating.
- For mocha: add 1 shot espresso or ½ tsp instant coffee.
If you want, I can give you:
👉 A sugar-free version
👉 A peppermint hot chocolate variation
👉 A protein hot chocolate version
👉 A big-batch recipe for parties
