Vegan Hot Chocolate
Rich, deeply chocolatey, and impossibly creamy, this two-mug situation is the kind of cozy drink that makes a cold evening feel like a treat. The combination of oat milk and full-fat coconut milk creates a velvety base that honestly rivals anything made with dairy — the coconut milk adds a subtle richness that takes the whole thing to another level. Double-hitting the chocolate with both unsweetened cocoa powder and finely chopped vegan chocolate means the flavor is layered and complex rather than flat or one-note. Maple syrup sweetens things naturally, and a pinch of sea salt sharpens every sip. If you're feeling adventurous, the optional pinch of cayenne adds a slow, warming heat that lingers in the best possible way. The whole thing comes together in one saucepan in under ten minutes, which makes it just as weeknight-practical as it is weekend-indulgent.
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Learn more →Ingredients
2 servings
- 1 cup oat milk
- ½ cup full-fat coconut milk
- 3 tbsp unsweetened cocoa powder
- 2 tbsp maple syrup
- 1 oz vegan chocolate, finely chopped
- ½ tsp vanilla extract
- 1 pinch fine sea salt
- 1 pinch cayenne pepper (optional)
Instructions
- 1
Combine the oat milk, coconut milk, cocoa powder, and maple syrup in a small saucepan. Whisk over medium heat until the cocoa is fully dissolved and the mixture is smooth, about 2 minutes.
- 2
Add the chopped vegan chocolate and continue to whisk over medium heat until the chocolate is fully melted and the mixture is steaming and just beginning to simmer at the edges, about 3–4 minutes. Do not let it come to a full boil.
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