Creamy Vegan Hot Chocolate
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ⅓cup vegan semisweet chocolate chips (about 2 ounces)
- 3tablespoons vegan unsweetened cocoa powder
- 3tablespoons creamy nut or seed butter, such as almond, sunflower or peanut
- Pinch of kosher salt
- 1½ to 2cups unsweetened nut or grain milk, such as macadamia, walnut, almond, cashew, hazelnut, oat or rice milk
- 1 to 3teaspoons granulated sugar (optional)
Nutritional analysis per serving (8 servings)
248 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 6 grams protein; 16 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Combine chocolate chips, cocoa powder, nut butter, salt and ½ cup nut or grain milk in a small saucepan. Whisk over medium heat until the chocolate melts and the mixture is smooth, about 1½ minutes.
- Step 2
Whisk in 1 cup nut or grain milk in a slow, steady stream, and continue whisking until cocoa is steaming, about 1½ minutes. Don’t let it come to a boil or the cocoa will separate.
- Step 3
Taste a spoonful. (Be careful: It’s hot.) If you prefer a thinner hot cocoa, add up to ½ cup additional milk. If you prefer it sweeter, add a teaspoon of sugar at a time, tasting after each addition. Divide among cups and serve hot.
Private Notes
Comments
4 pounds beef and venison in vegan hot chocolate! Now that's original.
works great with a can of coconut milk, too. I cut the recipe in half, used one can of coconut milk, added cinnamon and cayenne, my almond butter was salted so I left out the added salt...dreamy! My kid loved it, too.
Made 01/31/19, thinking I could just substitute Penzey’s chili powder for the spices listed here. Nah, really bland. Would like to try again. I made it with 4 lbs ground beef and venison, because it’s what I had on hand, and added 2 pints cooked pinto beans. Very good when spiced to taste! I added more chili power, plus cumin, cayenne, ground chipotle, and black pepper.
Very nice idea for a healthier version of hot chocolate... however the peanut butter flavor was too pronounced, it didn't taste like hot chocolate and was too thick even with a full 2 cups of non-dairy milk and more that I added. I even used Ripple pea milk which has a mild, less nutty taste as well plus added a bit of sugar. If I try this again, I would use much less peanut butter, maybe even just 1 tbsp. Perhaps tahini might work better than peanut butter as another commentator suggested.
I usually look for nut butters that aren’t so thin they can be poured. Usually the thin nut butters have added oil, which is totally unnecessary. The nut butter should melt along with the chocolate.
I use a similar recipe with a tahini in place of nut butter and honey instead of sugar
Advertisement