Vegan Hot Chocolate Recipe

Is hot chocolate the ultimate comfort drink? I missed it so much when I first became vegan, and still remember my excitement the first time I came across a vegan version.

I have such wonderfully cosy memories of hot chocolates. Visiting cafes with school friends in the freezing Cumbrian winter, ordering the most outlandish ones on the menu. It was how my mum celebrated me getting into my chosen secondary school aged 11, and has felt like a celebration for me ever since. Over the years a few work friends and I have made a tradition of it too: particularly stressful weeks – or just very cold ones – merit a lunchbreak pilgrimage for hot chocolate.

For me, oat milk is the only choice – thick, nutty and slightly sweet, it’s the perfect foil to the richness of the chocolate. Make sure you use cocoa powder too, rather than drinking chocolate: cocoa doesn’t have added sugar (or milk powder), so you can adjust the sweetness to your liking. M&S’s Plant Kitchen vegan marshmallows are unbeatable in my eyes, and I recently discovered Food Heaven’s plant-based squirty cream in Tesco that I couldn’t resist!

Ingredients (makes 1):
– mug of oat milk (approx 300ml)
– 1 tbsp cocoa powder
– 1½ tbsp caster sugar, to taste
– pinch of salt

  1. Measure the oat milk into your mug of choice, then pour 1/3 of it into a small saucepan over a low-medium heat. Add the cocoa powder, sugar and a small pinch of salt and whisk until the cocoa and sugar are dissolved.
  2. Add the rest of the oat milk to the pan and heat, whisking occasionally, until it just begins to bubble at the edges. Pour into the mug and drink as is, or top with vegan squirty cream or/and marshmallows.

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