Vegan Classic Mocha Hot Chocolate
Total time15 min
Prep time5 min
Cook time10 min
4.8(3)
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Learn more →Ingredients
2 servings
- 2 tbsp unsweetened cocoa powder
- 2 tbsp granulated sugar
- 1 pinch salt
- ¼ cup water
- 2 oz (about 2 shots) freshly brewed espresso
- 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. - ½ tsp vanilla extract
For serving
- whipped cream, for serving (optional)
Can be omittedwhipped cream
- ¼ tsp ground cinnamon, for serving (optional)
Instructions
- 1
Combine the cocoa powder, sugar, salt, and water in a small saucepan over medium heat. Whisk constantly until the mixture forms a smooth, glossy paste and just begins to bubble at the edges, about 2 minutes.
- 2
Pour in the milk and whisk to combine. Heat over medium heat, stirring occasionally, until the milk is steaming and small bubbles form around the edges — do not let it boil, about 4–5 minutes.
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