Vegan Classic Hot Chocolate
Total time15 min
Prep time5 min
Cook time10 min
4.9(19)
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Learn more →Ingredients
2 servings
- 2 cups whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - ¼ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 2 oz dark chocolate (60–70% cacao), finely chopped
- 2 tbsp unsweetened cocoa powder
- 2 tbsp granulated sugar
- ⅛ tsp fine salt
- ½ tsp vanilla extract
For serving
- whipped cream, for serving (optional)
Can be omittedwhipped cream
- mini marshmallows, for serving (optional)
Can be omittedmini marshmallows
Instructions
- 1
Combine the cocoa powder, sugar, and salt in a small saucepan. Add about 2 tbsp of the milk and whisk into a smooth paste with no dry lumps.
- 2
Pour in the remaining milk and the heavy cream, then set the saucepan over medium heat. Warm, whisking occasionally, until the mixture is steaming and small bubbles appear around the edges — about 4–5 minutes. Do not let it boil.
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