Vegan Hot Chocolate

Vegan Hot Chocolate

Hot chocolate is just one of those things I've always been really particular about. Even as a kid I'd opt to make "gourmet" hot chocolate on the stovetop rather than settling for a mug of the instant stuff. Melting down your own chocolate chips into a simmering mixture of fragrant winter spices definitely beats adding water to a pack of Swiss Miss, in my opinion. But feel free to challenge me on that.

Not much of a dairy consumer these days, I decided to take my love for decadent hot chocolate to the next level with the vegan recipe below. Topped with coconut-based whipped cream and gelatin-free marshmallows, this has to be THE richest, most indulgent hot chocolate to exist. Give it a shot!

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Vegan Hot Chocolate

13.5 oz. can “lite” coconut milk (I used Thai Kitchen Lite Coconut Milk)

2 tablespoons unsweetened cocoa powder

3 heaping tablespoons semi-sweet, dairy-free chocolate chips (I used Enjoy Life)

1-2 tablespoons maple syrup (I used Truvia because I had it on hand)

1/2 teaspoon vanilla extract

1/2 teaspoon ground espresso

1/8 teaspoon fine sea salt

Optional: Coconut whipped cream, vegan marshmallows, shaved chocolate, peppermint, cinnamon, etc.

Directions:

1. Add all ingredients, except chocolate chips, into a blender or food processor and blend for a few minutes on high until completely smooth and frothy.

2. Add the mixture to a pot over medium heat and fold in chocolate chips. Once mixture begins to bubble, whisk continuously for about 4 minutes until well-heated and thick.

3. Once desired thickness and sweetness is reached, remove from heat and pour into mugs. Want to save some for later? Just refrigerate, give it a whisk, and reheat.

4. Add coconut whipped cream, shaved chocolate, vegan marshmallows, candy canes, cinnamon, etc. Enjoy!

Recipe has been paraphrased and is courtesy of The Vegan 8.

Coconut Whipped Cream

One 14 oz. can full fat coconut milk (recipe requires this to be refrigerated first!)

1/4-3/4 powdered sugar

1/2 teaspoon vanilla extract

Directions:

1. Chill coconut milk in fridge overnight, careful not to tip or shake can as separation between the liquid milk and solid cream is ideal.

2. The next day, chill mixing bowl in fridge 10 minutes before whipping.

3. Remove coconut milk from fridge and scrape out the thickened cream, leaving liquid behind.

4. Beat hardened coconut milk in mixing bowl for 30 seconds until creamy.

5. Add vanilla and powdered sugar and mix until creamy and smooth. Adjust sweetness as needed.

Recipe has been paraphrased and is courtesy of The Minimalist Baker.

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