Nastasia Virvilis shows us how to make a versatile vegan hot chocolate.
December is here and there are few drinks that are more cosy than hot chocolate. Making hot chocolate at home is great for satisfying your craving while avoiding single-use cups.
I got this vegan recipe from my sister and I’ve been drinking it almost every evening since. Not only is it super simple, it’s plant-based and lactose-free (not to mention delicious). Another plus: this recipe is also quite versatile flavour-wise, so if you aren’t a fan of peppermint, you can play around with other flavourings like vanilla or cinnamon.
- 1 ¼ cup plant-based milk of choice (Tip: Although this recipe works well with basically any milk, creamier milks like cashew and oat milk are especially good. If you’re a nutella fan, hazelnut milk is also a great option).
- 2 tsps unsweetened cocoa powder
- ¼ tsp peppermint extract
- ½ tsp sweetener of choice (I like to use coconut sugar or stevia!)
- ½ tbsp coconut cream (optional)
Tip: Although this recipe works well with basically any milk, creamier milks like cashew and oat milk are especially great. If you’re a nutella fan, hazelnut milk is also a good option.
- Pour the milk into a small non-stick pot and add the cocoa powder.
- Let the milk boil at med-high heat until the cocoa has melted into the milk.
- Add the peppermint extract and sweetener to the pot and stir.
- Pour the hot chocolate into a mug and add the coconut cream (optional, but it is recommended as it makes it richer and helps the liquid cool down a little).
Note: Like I said this recipe is super versatile and any extract or plant-based milk can be substituted, so feel free to play around! It also works well as a mocha when mixed with a bit of coffee.
About the Author: Nastasia Virvilis is a law student at the University of York, and enjoys exploring plant-based recipes in her free time.