Eosinophilic Esophagitis Friendly Vegan White Hot Chocolate

Total time15 min

Prep time5 min

Cook time10 min

Eosinophilic Esophagitis Friendly Vegan White Hot Chocolate

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Ingredients

2 servings

1 ½ cups oat milk
Chobani Oatmilk Extra Creamy 52 fl oz Planet Oat Original Extra Creamy Oatmilk 52 fl oz OATLY! 100% VEGAN THE ORIGINAL OAT MILK Oatly Full Fat Oatmilk - 64 Oz Califia Farms Zero Sugar Oat Milk - 48 Fl. Oz.
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½ cup full-fat coconut milk
2 oz vegan white chocolate, finely chopped
1 tbsp maple syrup
½ tsp vanilla extract
1 pinch salt

For serving

non-dairy whipped topping, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Combine the oat milk and full-fat coconut milk in a small saucepan over medium-low heat, whisking occasionally, until steaming and small bubbles form around the edges, about 4–5 minutes. Do not let the mixture boil.
2
Reduce the heat to low and add the chopped vegan white chocolate, maple syrup, and salt. Whisk continuously until the chocolate is fully melted and the mixture is smooth and uniform, about 2–3 minutes.

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