Vegan Hot Chocolate
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A 10-minute recipe for rich and decadent Vegan Hot Chocolate. Three optional variations: Mocha, Peppermint, and Mexican-style.
Ingredients
  • 2 cups soy milk, plain or vanilla
  • 2 teaspoons cocoa powder (I used dutch-process cocoa)
  • 1½ teaspoons cornstarch
  • 1-2 teaspoons sugar, more or less to taste (also depends on the sweetness of the chocolate you use*)
  • pinch of salt
  • 2 teaspoons coconut oil
  • 2oz (55g) dark chocolate, roughly chopped
  • ¼ teaspoon pure vanilla extract
Instructions
  1. In a saucepan over medium heat, whisk together the soy milk, cocoa powder, cornstarch, sugar, and salt.
  2. Add in the coconut oil, and chopped dark chocolate and whisk occasionally as the mixture comes up to a boil.
  3. Once the mixture starts to boil, you will notice that it thickens slightly. Let it boil for 30 seconds then remove the saucepan from the heat and whisk in the vanilla extract. Take a taste for sweetness and adjust as desired.
  4. Pour into serving mugs, garnish as desired, and serve.
Notes
-I like soy milk best in this recipe, although coconut milk and oat milk are good, too. You could even use a mix of any two milks. If you do use coconut milk, omit the coconut oil in the recipe. Strangely, I find that some commercial almond milks take on an off taste when heated. Not all brands do that though, so if you have one that's tried and true, go ahead and use it. Homemade almond milk, however, always works great.

-If you're using an unsweetened soy milk, go ahead and add an extra teaspoon of sugar to the recipe to achieve the same level of sweetness. Keep in mind the sweetness of the chocolate. Some dark chocolates contain a lot of sugar so you may not even need to add any additional sugar at all.

-Garnish your hot chocolate with steamed and frothed soy milk, whipped coconut cream, shaved chocolate, or a dusting of cocoa powder.
Recipe by Lands & Flavors at https://www.landsandflavors.com/vegan-hot-chocolate/