Hot chocolate has always been one of my go to drinks whenever the temperature drops! This vegan hot chocolate is my favorite kind of hot chocolate, creamy, not too liquid and not too sweet.
Before going vegan, and even still while I was living with my parents, we would make hot chocolate all the time! I would get home from school on the colder days, go to the kitchen, add all the ingredients to the kitchen robot, and just wait for 10 minutes.
After going vegan, I don’t know about you but I didn’t even know if there was vegan chocolate and if I would ever be able to do hot chocolate again! But, of course, there is plenty of vegan chocolate and even in coffee shops nowadays it is pretty easy to have some vegan hot chocolate.
What do you need to make this vegan hot chocolate?
70% Chocolate – I am very used to 85% chocolate but I found it to be too bitter for hot chocolate so I reduced it to 70%.
Plant-based milk – I have used normal soy milk for this recipe but feel free to use any plant-based milk you have at home.
Cornstarch – the cornstarch will make this hot chocolate really thick and creamy and not a runny hot chocolate like the ones made with the powder chocolate.
How to make it?
In a small bowl, mix the cornstarch with enough plant-based milk until the cornstarch is completely dissolved. This step is always crucial when using cornstarch to thicken any sauce otherwise you run the risk of it agglomerating instead of thickening the whole sauce.
To a saucepan, add the milk and bring to a boil. Reduce the heat to low and add the chopped chocolate. Mix until the chocolate is completely melted. Add the cornstarch mixture, mix for an additional minute, and remove the pan from the heat.
And that is it! Pour into a mug and enjoy.
Recipe tips and tricks
Chocolate – if you are not used to darker chocolate, feel free to use any other type of vegan chocolate.
Plant-based milk – You can really use the one you like the best. I usually have soy milk but it is really up to you!
Cornstarch – the cornstarch is the ingredient that will ensure that the vegan hot chocolate is creamier and not so liquid.
You can leave this in the fridge up to 3 days.
It will get really thick when it gets colder but don’t worry. All you need to do when warming it up is either add it to a saucepan or to a mug and either heat it up on the stove or in a microwave and add some plant-based milk until you reach the desired consistency.
Since this recipe only provides 3 portions, I have never frozen it.
IF YOU TRY THIS VEGAN HOT CHOCOLATE RECIPE LET ME KNOW!
Leave a comment, rate it and don’t forget to tag me on Instagram @nutsandpumpkin . I absolutely love seeing and sharing your recreations!
Finally, are you on Pinterest? Why not save this photo below to your boards so you can come back and try it another time!
Looking for more quick and warm sweet ideas? Try these ones next!
Vegan Hot Chocolate
- 100 gram chocolate 70%
- 550 ml plant-based milk
- 15 gram cornstarch
- 50 ml plant-based milk
- In a small bowl, mix the cornstarch with 50 mL of plant based until the cornstarch is completely dissolved. This step is always crucial when using cornstarch to thicken any sauce otherwise you run the risk of it agglomerating instead of thickening the whole sauce.
- To a saucepan, add the milk, cover and heat until boiling (5 minutes). When boiling reduce the heat to low, and add the chopped chocolate. When melted (2 minutes) add the cornstarch mixture and mix until thick (1 minute).