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Vegan Hot Chocolate, vegan recipe

Vegan Hot Chocolate

A thick, rich vegan hot chocolate made with oat milk, cocoa, and dairy-free dark chocolate, ready in about ten minutes.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 2 mugs
Course: Drinks
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups oat milk or any plant milk, see notes
  • 3 tablespoons unsweetened cocoa powder
  • 2 ounces dairy-free dark chocolate chopped, around 70%
  • 2 tablespoons maple syrup or more to taste
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt

Method
 

  1. In a small bowl, whisk the cocoa powder into about a quarter cup of the cold oat milk until it becomes a smooth paste with no dry clumps.
  2. Pour the remaining oat milk into a saucepan and warm it over medium heat until it starts to steam, about 2 to 3 minutes.
  3. Whisk in the cocoa paste, chopped dairy-free dark chocolate, maple syrup, and salt. Keep whisking gently until the chocolate is fully melted and the drink is steaming hot, about 4 to 5 minutes. Don't let it come to a rolling boil.
  4. Take it off the heat, stir in the vanilla extract, and taste. Add a little more maple syrup if you want it sweeter, then pour into two mugs and serve right away.

Notes

Hot chocolate is best fresh, but it keeps in the fridge for two to three days in a covered container. Reheat it gently on the stove over low heat and whisk it back together before serving, since plant milks can separate a little once they sit. The cocoa paste step is the one that matters, so don't skip whisking the cocoa into cold oat milk first or you'll end up with clumps.