Is there anything that says ‘holiday season’ more than hot chocolate? I don’t think so. As a kid, I always used to use the packets of hot chocolate during this time, so I was determined to create an even better vegan hot chocolate recipe.
My number one pet peeve in vegan hot chocolate (and hot chocolate in general) is when it’s too watery. There’s nothing worse than wanting to cozy up to a steaming cup of hot chocolate, only to find that it’s too watery, not flavorful enough, and doesn’t have that rich creaminess we’re looking for. I promise that this vegan hot chocolate is going to satisfy all your rich, creamy, chocolatey needs.
I love adding fortified plant-based milks to my vegan hot chocolate because it makes them so much creamier, and even gives them a nutrient boost! When looking for a plant-based milk, I always recommend looking for those that are fortified with calcium, vitamin D and vitamin B12. In Canada, fortified plant-based milks should have 30% of your daily calcium needs, 45% of your daily vitamin D, and 45% of your daily Vitamin B12. Check the nutrient label to make sure your favorite plant-based milk fills that criteria! In terms of specific plant-based milks, it really doesn’t matter what kind you use. I tend to gravitate towards oat milk or cashew milk, because I think they’re the creamiest. You can get away with cutting the recipe with a bit of water when using these creamier plant-based milks, which is what I do to save a bit of money!
Of course, you don’t need to add the coconut whipped cream to this recipe (but it’s highly recommended). It does require a bit of foresight as the coconut milk has to be refrigerated for 24 hours before making the whipped cream, but I promise it’s worth it!
Vegan Hot Chocolate with Coconut Whipped Cream
This easy vegan hot chocolate recipe is the perfect thing to cozy up to during holiday season, or any time of year!
For the hot chocolate
- 2 cups unsweetened plant-based milk of choice I used oat
- 1 cup water Can use more milk for extra creaminess
- 1/2 tsp vanilla extract
- 2.5 tbsp cocoa powder
- pinch of salt
- 1 tbsp chocolate chips optional
For the coconut whipped cream
- 1 can full fat coconut milk I used Aroy-D brand
- 1 tbsp maple syrup optional
- 1/2 tsp vanilla extract optional
If making the coconut whipped cream, place can of coconut milk in the fridge 24 hours before making the whipped cream. This will allow the coconut milk to separate from the water.
Add all ingredients for the hot chocolate into a high-speed blender and blend until smooth and froth forms (30-60 seconds).
Pour hot chocolate mixture into a small saucepan over medium heat. Heat until you can see steam coming from the hot chocolate (about 3-5 minutes), stirring occasionally.
Meanwhile, remove solid part of the canned coconut milk from the can only (do not use the coconut water). In either a blender or hand mixer, combine the solidified coconut milk with vanilla and maple syrup, and blend or hand-mix until smooth, fluffy and a whipped cream consistency.
Serve hot chocolate and coconut milk together and enjoy!
* Leftover coconut whipped cream can be stored in an air tight container in the fridge for 3-5 days.
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