‘Tis the season for hot chocolate, and this winter, we’re taking things up a notch by making ours from scratch. Gone are the days of chalky powdered mixes; with just a few simple ingredients, you, too, can whip up rich, creamy cocoa that’s as easy to make as it is delicious. For our vegan and lactose-intolerant friends, we’ve also decided to rewrite our original recipe—100% dairy-free. Read on to learn how to make it for yourself.
Ingredients:
- 2 cups unsweetened plant-based milk
- 3 tablespoons cocoa powder
- 2-3 tablespoons maple syrup
- 1/4 cup dairy-free dark chocolate, chopped (at least 70% cocoa)
- 1/2 teaspoon vanilla extract
- A pinch of salt
Instructions:
- Heat the almond milk in a saucepan over medium heat. Be careful not to bring it to a boil.
- In a medium bowl, whisk the cocoa powder and a small amount of the hot milk to create a paste. Add milk in 1 teaspoon increments until the mixture comes together.
- Pour the cocoa paste back into the saucepan with the rest of the hot almond milk and whisk until well combined.
- Add the chopped dark chocolate and continue to whisk until the chocolate is fully melted.
- Stir in the maple syrup, vanilla extract, and salt. Taste and add more sweetener as needed.
- Once the ingredients are well combined and heated through, remove the saucepan from the heat.
- Pour hot chocolate into mugs and top with vegan whipped cream, marshmallows, or a sprinkle of cinnamon if desired!
