Hot cocoa or hot chocolate – whatever you want to call it – is DELICIOUS.
But listen, guys, I don’t need to tell you how to make a vegan hot chocolate; the back of a hot chocolate packet could tell you that…
But what about a vegan hot chocolate made with REAL chocolate (instead of the powdered stuff) and covered in blow-torched marshmallows and cookie crumbs? Now that’s what I am talking about.
This recipe will show you how to make the most decadent and rich-tasting vegan hot chocolate with ALL THE TRIMMINGS.
(Want to find out which biscuits are vegan to pair with your vegan hot chocolate? Check out our blog on which biscuits are vegan).
This recipe is partially inspired by School Night Vegan and serves one, so if you are making two vegan hot chocolates, double the recipe (and so on).
Sweet Freedom Choc Shot
This vegan fruit syrup-based chocolate sauce is 100% natural, 14 calories per serving and tastes AMAZING.
Rhythm 108 – Double Choco Hazelnut Biscuits
These non-GMO, palm oil free cookies are small and crumbly rather than soft and chewy, which makes them perfect for crumbling on top of your vegan hot cocoa!
To TRANSFORM this hot chocolate into a chocolate orange vegan hot chocolate, follow the recipe as usual but add some clean orange peel to your milk when you’re heating it and then remove the peel before you add the chocolate chips. This will infuse the milk with an orange flavour. Add some orange zest on top at the very end.
Cinnamon spiced hot chocolate is PERFECT for the wintertime, especially around Christmas. The warming spices of cinnamon pair perfectly with the smooth vegan hot chocolate. All it takes is following the recipe as usual but adding ¼ tsp or less of cinnamon along with your cocoa powder.
To bring a sophisticated espresso twist to your fancy vegan hot chocolate, take 25ml of your non-dairy milk and heat it in the microwave. Once it’s warm, mix in one tsp of instant coffee and stir until combined. Add this to the rest of your milk before warming it, and then follow the recipe normally.
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