Ingredients
Liquid Base
- 500 ml (2 cups) non-dairy milk (homemade oat or soya milk recommended)
Main Ingredients
- 2 tablespoons cocoa butter (about 25 grams, optional)
- 3 tablespoons cocoa powder
Sweeteners & Flavorings
- 1 tablespoon maple syrup (or honey, to taste)
- 1 teaspoon vanilla extract (or ¼ teaspoon vanilla powder)
- Tiny pinch sea salt
Instructions
- Heat the Milk: Pour the oat or soya milk into a small saucepan and place it over medium-high heat. Bring the milk just to a low boil, being careful not to scorch it.
- Add Cocoa Butter: Remove the saucepan from heat and add the cocoa butter. Cover the saucepan and let it sit so the cocoa butter can melt thoroughly into the warm milk.
- Add Remaining Ingredients: Once the cocoa butter has fully melted, add the cocoa powder, maple syrup, vanilla extract, and a tiny pinch of sea salt to the mixture.
- Blend for Foam: Use an immersion blender to blend the mixture for about 30 seconds until it’s very foamy and fully emulsified, which enhances the texture and taste of the hot chocolate.
- Final Adjustments and Serve: Taste the hot chocolate and adjust sweetness if necessary. Serve hot on its own or topped with coconut whipped cream or vegan marshmallows for an extra special treat.
Notes
- Use homemade oat or soya milk for a richer, creamier dairy-free option.
- The cocoa butter is optional but adds luxurious smoothness and richness.
- Adjust the maple syrup amount to suit your preferred sweetness level.
- An immersion blender creates a frothy texture that mimics traditional hot chocolate made with milk.
- For a richer taste, use dark cocoa powder with no added sugars.
- Can be garnished with coconut whipped cream or vegan marshmallows for extra indulgence.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
