Just yesterday morning we had our very first snowfall of the year in Niagara and it is beautiful! I don’t know if it’s going to last but I was still super excited to bring out my favorite winter recipes like this vegan hot chocolate.
This recipe is pretty versatile. I used to make it with cow milk. The higher the fat percentage, the creamier the hot chocolate. I spent some time on a keto diet where I would use homogenized milk or cream and replace the sugar with stevia.
Nowadays I find that plant-based milks are a little easier on my stomach and I always have almond milk in the house. I have also tried it with rice, cashew and coconut milk. The creamier the milks are, the richer the end result will be. If your milk is already sweetened then start with less sugar in the saucepan. You might not need any added sugar at all!
This hot chocolate recipe only takes a couple minutes to make and only requires 4 ingredients. There is no need to ever buy hot chocolate mix ever again. You can even premix a whole bunch in a jar for yourself if you want. Just mix 2 parts cocoa to 1 part sugar and seal up in a jar. Then when you want some add 3 tbsp of mix for every cup of milk.
I recommend dissolving everything into a little bit of cold milk before heating it up because it is the best way to make sure all the cocoa dissolves. I mean, you don’t HAVE to… but I think you should :p.
- 2 cup almond milk (any milk will work)
- 2 Tbsp cocoa powder (good quality)
- 1 Tbsp sugar
- pinch of salt
- Add the cocoa powder, sugar and salt to a splash of milk in a saucepan and whisk together until well combined
- Add the remaining milk and bring to a simmer, stirring often
- Once hot, pour into a cup and enjoy
A note on the cocoa powder. It is important to use a high quality cocoa powder for this recipe. I tried this recipe with a generic store brand cocoa powder a couple times and it was drinkable but I didn’t love it. More recently I tried it with a high quality cocoa powder I had bought while in Niagara-on-the-Lake and it made a world of difference. The new cocoa had so much more depth and an amazing toasted flavor to it compared to the flat tasting cocoa powder I had before.