I’ve been searching for the perfect vegan hot cocoa lately and I think I’ve found it, yay! I have a love-hate relationship with winter. My birthday is in January and I’ve always loved Christmas, but I don’t like cold weather. Fortunately, I survive this time of the year thanks to hot beverages, they’re so warm and comforting, I couldn’t live without them.
My mother used to make hot cocoa on Sundays and also on special occasions when I was a little girl. She used cow’s milk and a store-bought chocolate bark that is very popular here in Spain to make hot chocolate. I still love it, but I prefer to make a homemade version of this recipe, which is much healthier and tastes amazing as well.
I used almond milk, but any plant milk is okay. I prefer soy or any nut milk to make this beverage because they’re creamier, but it’s up to you. If you prefer a lighter and less thick hot cocoa, you should give our vegan hot chocolate a try, it’s so healthy and tasty!
- Feel free to use any plant milk or sweetener you like.
- I’ve never made this recipe using carob powder or any other starch or thickener, but if you do, please leave a comment to help other readers. Thanks a lot!
- Mix the milk, cocoa powder, cornstarch and sugar in a bowl until well combined.
- Pour the mixture into a saucepan and bring it to a boil.
- Cook over medium heat until it thickens. Stir frequently.
- Serve and add your favorite toppings. We added some coconut whipped cream and also chopped dried cranberries.
- Serving Size: 1/2 of the recipe (without the toppings)
- Calories: 208
- Sugar: 25.2 g
- Sodium: 173.2 mg
- Fat: 3.4 g
- Saturated Fat: 1.3 g
- Carbohydrates: 44.5 g
- Fiber: 4.9 g
- Protein: 2.5 g