Description
This healthier take on classic hot chocolate has all the flavor you crave, made from simple ingredients. It’s more naturally sweetened, dairy-free, and downright delicious!
Ingredients
Scale
For Vegan Hot Cocoa Mix:
- 1/2 cup vegan/dairy-free dark or semisweet chocolate chips (or 3 ounces chocolate)
- 1/3 cup coconut sugar or cane sugar
- 1/4 cup unsweetened cocoa or cacao powder
- 1/4 teaspoon vanilla powder (optional! See notes)
For 1 Cup Hot Cocoa:
- 1 cup (8 ounces) non-dairy milk*
- 1 1/2-2 Tablespoons hot cocoa mix (above)
- 1-2 drops vanilla extract, if needed*
Optional Garnishes:
- Chocolate syrup, dairy-free whipped cream, vegan marshmallows, crushed candy cane, mini chocolate chips, shaved chocolate, etc.
Instructions
- Make The Mix. In a blender or food processor, combine chocolate chips, coconut sugar, cocoa powder, salt, and vanilla powder (if using). Pulse or blend until no large chunks of chocolate remain. (At this point, you can store the hot chocolate mix in an airtight jar for about 2 months!)
- Heat The Milk. To make a cup of hot chocolate, heat 8 ounces of non-dairy milk in the microwave or in a small saucepan on the stove over medium heat until it’s steaming.
- Mix Up Your Cup. Stir in 1 1/2 to 2 Tablespoons hot cocoa mix (depending on how chocolatey you like it!) and whisk or stir to dissolve. If you didn’t add vanilla bean powder to the cocoa mix, you may like to add 1-2 drops of vanilla to your cup as well at this point.)
- Add Some Fun Finishes! Garnish with vegan marshmallows, coconut whipped cream, crushed candy cane, chocolate syrup, or your favorite mix-ins!
Notes
- Vanilla Bean Powder. IF you have it, or it’s easy for you to get, we LOVE adding a bit of vanilla bean powder. This type of vanilla is made from ground vanilla beans, so it’s PACKED with real vanilla flavor. Don’t have it? Just add a few drops of vanilla extract to your cup later. Easy-peasy.
- Dairy-Free Milk. I recommend you use whatever plant-based milk you normally drink. For us, that’s unsweetened plain almond milk, but soy milk, cashew milk, and oat milk all work! Or, you can use some canned full-fat coconut milk for added richness. (I’d recommend 2/3 your favorite non dairy milk + 1/3 coconut milk if you go this route.) Do NOT use hot water with this recipe.
- Cocoa Powder. We usually go with Natural cocoa powder rather than Dutch-processed cocoa for this recipe, but you do you!
- Extra Flavors. For variety, you can add a few drops of almond extract, orange extract, or peppermint extract for extra flavor! Or, you can add a pinch of cayenne pepper and cinnamon for a vegan Mexican hot chocolate vibe.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Drink
- Method: Blender
- Cuisine: American
Nutrition
- Serving Size: 2 Tbsp.
- Calories: 109
- Sugar: 16 g
- Sodium: 6.5 mg
- Fat: 4.4 g
- Saturated Fat: 2.7 g
- Carbohydrates: 18.6 g
- Fiber: 1.8 g
- Protein: 1.5 g
- Cholesterol: 0 mg