The Best Vegan Hot Chocolate
From: Ian Seddon's Cookbook
🥘 Ingredients
- 70% dark chocolate 6 oz
- oat milk or soy milk 4 cup
- lite coconut milk 1
- pure maple syrup or organic cane sugar ¼ cup
- espresso powder or instant coffee powder 2 tsp
- fine sea salt ¼ tsp
- pure vanilla extract 2 tsp
- Dutch-process cocoa powder ½ cup
- Vegan whipped cream or whipped topping
This hot chocolate is not too sweet, more of an adult hot chocolate. If you prefer a sweet hot chocolate, you can (1) add 1/3-1/2 cup sweetener; or (2) keep as is and stir more sweetener at the end, to taste. I prefer option 2 because every chocolate brand has a different level of sweetness; also, if you top it with whipped cream, it’ll add more sweetness. With option 2, you don’t risk ending up with a too-sweet hot chocolate. You can customize this hot chocolate by adding 2 cinnamon sticks and 1/4 tsp cayenne pepper for a spicy kick, or 2-3 oz of bourbon, dark rum, peppermint schnapps, or vegan Irish cream liqueur in at the end, then divide into cups, for a spiked hot chocolate. You could also top each mug with vegan whipped cream or a nondairy whipped topping, or vegan marshmallows (like Dandies). Then finish with a sprinkle of shaved dark chocolate or dairy-free chocolate chips. Or make a less rich hot chocolate: (1) Use less dark chocolate (4 oz instead of 6 oz), and (2) replace the lite coconut milk with more oat milk. It’s important to use a large enough saucepan, as once the hot chocolate comes to a simmer, it will expand in volume quite a bit. If you use a smaller saucepan, it will overflow! The serving size will look quite small, but this hot chocolate is quite rich. Feel free to serve a bigger portion though! For a lighter hot chocolate, see the second note. Storage: Any extras will store well in an airtight jar in the fridge for up to one week. It does thicken in the fridge, but usually comes back to its normal texture when reheated. If it’s still too thick, thin it out with a bit of plant-based milk or a splash of water as needed.
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1Gather: 70% dark chocolate , oat milk or soy milk , lite coconut milk , pure maple syrup or organic cane sugar , espresso powder or instant coffee powder , fine sea salt , pure vanilla extract , Dutch-process cocoa powder . For the optional toppings (see note 2): Vegan whipped cream or whipped topping .
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2Add the oat milk and lite coconut milk to a Dutch oven or large saucepan (see Note 3). Add the chopped chocolate, maple syrup or sugar, espresso (if using), salt, and vanilla. Use a fine mesh sieve or sifter to sift the cocoa powder directly into the pan (or sift in advance, then add). Sifting removes the clumps, making it easier to whisk.
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3Bring to a rapid simmer over medium heat, whisking frequently to incorporate the cocoa powder into the milk. Simmer for 8-10 minutes , whisking occasionally until the hot chocolate has slightly thickened (it will thicken quite a bit more as it rests). Note: Once it comes to a simmer, it will expand in volume and rise upwards, so lower the heat as needed to prevent it from bubbling up.
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4Cool for 5-10 minutes (it'll burn your mouth otherwise!). Whisk again and give it a taste. If desired, sweeten to taste with sugar or maple syrup. Add optional toppings such as whipped cream and shaved chocolate. Enjoy!