It’s freezing outside here in NYC! My favorite way to warm up in this weather is a comforting hot chocolate (or the occasional Spiced Hot Toddy or German Mulled Wine). My challenge for this recipe was to come up with a vegan version with little sugar that still tastes like the stuff we all love. And I think we have a winner here.
Make sure you use a regular full fat coconut milk. If you want that creamy texture, go for the real stuff. This recipe isn’t about low fat, which to me is questionable to begin with, but that’s another conversation ;). It’s about enjoying a dairy-free, yet delicious and decadent hot chocolate.
Creamy Vegan Hot Chocolate with Almond and Coconut Milk
- 10 ounces unsweetened almond milk
- 5 ounces unsweetened coconut milk
- 3 tablespoons unsweetened cocoa powder
- a pinch of salt
- 1 halved vanilla bean, or 2 teaspoons vanilla extract
- 3-5 drops of stevia liquid sweetener, to taste
Add all of the ingredients to a small pot. Heat on medium and stir until hot and well combined. Remove vanilla bean and divide between 2 mugs.
*Note: I used dark chocolate stevia liquid sweetener (see photo above) but if you can’t find this, substitute with 1/4 teaspoon (to taste) of powdered stevia.
Total Time: 15 minutes
Yield: serves 2
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