Thick & Rich Vegan Hot Cocoa- 2 Ways

Rich & Thick Vegan Hot Cocoa- 2 ways!

I know that Christmas is officially over and all, but seeing how it is still very cold out… I didn’t think it would be completely inappropriate to post a couple great recipes for homemade Vegan Hot Chocolate, right?? I really wanted to get these recipes out before Christmas but time just got away from me. Go figure.

Rich & Thick Vegan Hot Cocoa- 2 ways!

Scarlett LOVES all things chocolate. And Vegan Hot Chocolate has been a special treat for her this year. This was the first season I dabbled with it and it was quite simple with shockingly great results! Ohhhh, it’s so thick and rich and creamy and sweet. Mmmmmmmm… It’s been a week or so since I’ve had some actually and just talking about it makes me want to go into the kitchen and makes some more right now to have with a couple leftover Christmas cookies, hehehe.

Rich & Thick Vegan Hot Cocoa- 2 ways!

I came up with 2 versions.

The first is made from soaked cashews, blended into a sweet chocolate milk and then heated to thicken. This version is ULTRA rich and creamy. Definitely the more decadent of the two. But! If you don’t have a high speed blender this isn’t an option. Also, it takes a little planning ahead to make because you have to pre-soak the cashews.

That is why i came up with version number 2! This recipe can be thrown together on a whim. It requires no pre-soaking of any kind and no high-speed blender. You could even just use a whisk as long as you combine the cornstarch and with COLD milk. It uses pre-made almond milk, which is then sweetened and thickened to create an easy vegan hot cocoa!

Rich & Thick Vegan Hot Cocoa- 2 ways!

So whichever way you decide to go to kick your hot cocoa craving- you can’t go wrong with either of these recipes!

Dollop mugs with whipped coconut cream, chocolate chips, candy canes, vegan marshmallows. Whatever tickles your fancy :)

Rich & Thick Vegan Hot Cocoa- 2 ways!

Smart Substitutions:

  • You can use maple syrup or agave nectar to sweeten in place of the sugar if you would like. I personally preferred the taste with regular cane sugar. You may need to use less liquid to avoid a thin consistency though (unless that is how you like your cocoa).

Thick & Rich Vegan Hot Cocoa
Author: 
Serves: about 4 cups for #1 and 1 cup #2
 
Ingredients
  • CASHEW MILK HOT COCOA:
  • 1 cup raw cashews, soaked at least 2 hours or overnight
  • 3 cups water
  • ⅓ cup natural cane sugar
  • ¼ cup cocoa powder
  • 2 teaspoons vanilla extract
  • ¼ teaspoon fine-grain sea salt
  • 2 tablespoons (about 1 ounce) non-dairy mini chocolate chips or chopped non-dairy chocolate bar, optional
  • QUICK ALMOND MILK HOT COCOA:
  • 1 cup unsweetened almond milk
  • 1 tablespoon unsweetened cocoa powder
  • ½ tablespoon cornstarch
  • 1½ tablespoons pure cane sugar
  • 1 tablespoon non-dairy mini chocolate chips, optional
  • ¼ tsp vanilla extract
Instructions
  1. CASHEW MILK HOT COCOA: Rinse and drain cashews. Add them to a high-speed blender, along with remaining ingredients.
  2. Blend on high until smooth and creamy.
  3. Transfer to a medium saucepan and heat on medium-low until it reaches desired temperature, stirring frequently to prevent burning on the bottom. It should start to thicken and continue to do so as it cools. Add additional water or non-dairy milk to thin out if needed.
  4. Remove pan from heat and serve.
  5. Store leftovers in refrigerator and reheat using same method.
  6. QUICK ALMOND MILK HOT COCOA: Add all ingredients to blender and blend on high until smooth and creamy.
  7. Transfer to a medium saucepan and heat on medium-low until it reaches desired temperature, stirring frequently to prevent burning on the bottom. It should start to thicken and continue to do so as it cools.
  8. Remove pan from heat and serve.
  9. Store leftovers in refrigerator and reheat using same method.
Notes
Change up the flavor profile of this by using peppermint extract as well!

 

 

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