Flavourful and so rich! This vegan hot chocolate is the cosy drink you need on cold winter days. Top with creamy foam and some dark chocolate shavings for the ultimate indulgence.
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Mhmm, hot chocolate! The delicious chocolate flavour when I taste it on my tongue. The warming feeling travels through my body when taking a sip. It was the most comforting feeling when I was a child, and it still is.
This recipe is a more balanced and vegan version of the sugary hot chocolate I drank as a child. The best part? Adding nut butter gives the hot chocolate a nutty flavour and makes it ultra-creamy.
If you love a deliciously healthy sweet treat to your hot chocolate, try these no-bake stracciatella energy bites, grain-free orange chocolate chip muffins and banana nut muffins for the ultimate indulgence.
Why you'll love this recipe
- comforting & warming
- dairy-free
- gluten-free
- easy to make
- ready in 5 minutes
Ingredient notes
- Plant-based milk – I used almond milk in this recipe because I like the nutty flavour. But I think it would also work with oat, soya, or other plant-based options.
- Vegan dark chocolate – Look in bigger supermarkets or speciality stores for plant-based chocolate. For the perfect balance between sweet and bitter, I used 70% dark chocolate.
- Cacao powder – Use unsweetened cacao powder, not the pre-sweetened cacao mix, to keep the sugar low in this recipe.
- Almond butter – The almond butter makes this vegan hot chocolate ultra-creamy. Add more if you want it even creamier. Reduce the amount stated in the recipe if you want a thinner hot chocolate.
- Vanilla extract – Be sure to use pure vanilla extract, as it comes with no added sugar.
- Agave syrup (optional) – If you want the hot chocolate to be sweeter, add a bit of agave syrup, along with the other ingredients, to the simmering milk.
Instructions
Roughly chop or break up the dark chocolate and set it aside.
Pour the almond milk into a small saucepan and bring it to a simmer over medium to high heat.
Reduce heat to low and add the chopped dark chocolate, cacao powder, almond butter, vanilla extract, and agave syrup (optional). Let the mixture simmer for 3-4 minutes, whisking frequently.
Pour the hot chocolate into mugs and top with frothy almond milk and grated dark chocolate if you like.
Tips & substitutions
- Use high-quality ingredients – I always buy high-quality vegan dark chocolate when making this recipe. It makes the hot chocolate so much better. I usually use 70% dark chocolate to get that rich flavour and reap all the nourishing benefits of cocoa.
- Use other milk options – This recipe uses almond milk, but I think it would also work well with other plant-based milk. Experiment and see what milk you like best in combination with the other ingredients.
- Stir frequently – To dissolve all the ingredients and get an ultra-creamy result, stir the hot chocolate frequently when simmering.
- Simmer, not boil – Be sure to simmer the hot chocolate on low heat and not let it boil. It can scald the ingredients and influence the taste negatively.
Recipe FAQs
This recipe calls for almond milk. But I believe it would also be delicious with other plant-based options like oat or soya milk.
Add more almond butter while simmering the other ingredients. This makes the hot chocolate ultra-creamy and adds extra protein.
Although this dairy-free hot chocolate is best served right after making it, it can be made in advance too. Follow the recipe, let the hot chocolate cool and transfer it into a big sealable jar or bottle. When ready to drink, warm it up in a small saucepan over medium or drink it cold if you like.
If you have any leftover hot chocolate, let it cool first. Then, transfer it to an airtight jar or bottle and store it in the fridge for up to 3 days.
📖 Recipe
Vegan Hot Chocolate
Ingredients
- 400 ml almond milk (1 ¾ cups)
- 40 g 70% dark chocolate (1.4 oz)
- 1 tablespoon cacao powder
- 1 tablespoon almond butter
- 1 teaspoon vanilla extract
- 1 tablespoon agave syrup (optional)
Instructions
- Roughly chop or break up the dark chocolate and set it aside.
- Pour the almond milk into a small saucepan and bring it to a simmer over medium to high heat.
- Reduce heat to low and add the chopped dark chocolate, cacao powder, almond butter, vanilla extract, and agave syrup (optional). Let the mixture simmer for 3-4 minutes, whisking frequently.
- Pour the hot chocolate into mugs and top with frothy almond milk and grated dark chocolate if you like.
Notes
- Use high-quality ingredients – I always buy high-quality vegan dark chocolate when making this recipe. It makes the hot chocolate so much better. I usually use 70% dark chocolate to get that rich flavour and reap all the nourishing benefits of cocoa.
- Use other milk options – This recipe uses almond milk, but I think it would also work well with other plant-based milk. Experiment and see what milk you like best in combination with the other ingredients.
- Stir frequently – To dissolve all the ingredients and get an ultra-creamy result, stir the hot chocolate frequently when simmering.
- Simmer, not boil – Be sure to simmer the hot chocolate on low heat and not let it boil. It can scald the ingredients and influence the taste negatively.
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
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