Healthy Vegan Hot Chocolate
by: claire cary
This vegan hot chocolate is like a hug in a mug. It's SO creamy without a touch of dairy, perfectly sweet yet completely refined sugar free and surprisingly healthy! You're going to be sipping on this recipe all winter long.
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4
Ingredients
- 1 can light coconut milk
- 1 ½ cups non-dairy milk I used almond
- 4 tbsp cocoa powder
- ¼ cup maple syrup
- ½ tsp vanilla extract
- ¼ tsp cinnamon
- Pinch of salt about 1/8 tsp
Instructions
- Add the cocoa powder, cinnamon and salt to a pan and whisk together.
- Pour in the canned coconut milk, regular non-dairy milk, vanilla and maple syrup.
- Use an immersion blender or handheld milk frother to make it nice and frothy or whisk it really well until no cocoa clumps remain. You can also just add it to a blender to get it really creamy!
- Heat over low/medium heat until hot.
Notes
I do not recommend subbing the canned coconut milk for boxed non-dairy milk since the canned milk is what makes this recipe ultra creamy.
You can use full fat or light coconut milk for this recipe, but full fat will make a more luxurious and creamy texture, but it will also be a bit filling and almost too heavy for some. I find light coconut milk (from a can) is the perfect balance of creamy without being too heavy and does not have any coconut flavor.
You can use whatever cocoa powder you have with great results, such as dutch cocoa or regular unsweetened cocoa powder. Cacao powder also works, but is slightly bitter compared to cocoa.
Serving: 1cup / Calories: 285kcal / Carbohydrates: 18g / Protein: 3g / Fat: 21.7g / Fiber: 1g / Sugar: 10g
