Vegan Hot Chocolate
Servings: 8
Calories: 261kcal
Ingredients
- 6 ounces (170g) 70% dark chocolate, chopped
- 4 cups (960 mL) oat milk (or soy milk)
- 1 (13.5-ounce/400 mL) can of “lite” coconut milk*
- 1/4 cup maple syrup (80g) or organic cane sugar (50g), plus more to taste**
- 2 teaspoons espresso powder or instant coffee powder (optional)
- ¼ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract***
- 1/2 cup (48g) Dutch process cocoa powder****
Optional Toppings
- vegan whipped cream or whipped topping, vegan marshmallows, dairy-free chocolate shavings or chocolate chips
Instructions
- Add the oat milk and lite coconut milk to a 4-quart / 4L (or larger) saucepan or Dutch oven (to prevent overflow).* 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.
- Bring to a rapid simmer over medium heat, whisking frequently to incorporate the cocoa powder into the milk.Simmer for 8 to 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.
- Cool for 5 to 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!
Notes
General Note: 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.
* 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!
** For a lighter hot chocolate, replace the lite coconut milk with more oat milk, but use a full-fat variety. You can also use slightly less dark chocolate, about 4 ounces.
*** This hot chocolate is not too sweet, more of an adult hot chocolate. If you prefer a sweet hot chocolate, you can (1) add ⅓ to ½ 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.
**** If it’s the holidays and you love chocolate mint, use peppermint extract instead.
***** You can sub with raw cacao powder or natural cocoa powder, but Dutch process has more rich chocolatey flavor!