"Real" Vegan Hot Chocolate
This thick, creamy, and rich vegan hot chocolate is a chocolate lovers dream! I came across this recipe after having something similar in New York City years ago. Now, you can indulge at home among friends or while curled under a fluffy blanket with a good book.
Recipe by Maša Ofei
2 cups soy milk
½ teaspoon corn starch
2 tablespoons cacao powder
3 tablespoons coconut sugar (or any other granulated sugar)
Pinch of salt
½ cup good-quality vegan dark chocolate or chocolate chips (plus extra for topping, optional)
½ tsp vanilla extract
Whipped coconut cream (optional - recipe below)
In a small saucepan, add the 2 cups of soy milk and bring to a boil.
While you wait for the milk to come to a boil, mix the remainder of the milk with corn starch in a small cup and set it aside.
In another bowl, combine the cacao powder, coconut sugar, and salt. Set aside.
Once the milk has been brought to a boil, reduce heat and whisk in the milk and corn starch mixture, followed by the cacao powder mix. Whisk for a minute.
Add in the dark chocolate and vanilla extract and stir for a couple of minutes. The mixture will have thickened up by now and is ready to serve.
Enjoy with a dollop of coconut cream and some grated chocolate.
*There is a difference between cacao and cocoa powder. Cacao is nutritionally rich in iron, zinc, magnesium, potassium, calcium, copper, and manganese. Low temperature processing keeps it raw and all of the nutrients viable. Cocoa powder is processed at high temperatures which causes it to lose nearly all of the nutrient profile. Often, cocoa contains fillers like sugar or dairy.
*If your cacao powder is a little clumpy, use the back of a spoon to help break up those lumps and make it a nice, even consistency.
*Mix the milk and corn starch together well so that there aren’t any clumps in it. This will allow for a smooth, creamy hot chocolate.
*If you like drinks to be very sweet, you can add in another tablespoon of coconut sugar or a few more chocolate chips.
How To Make Coconut Whipped Cream
1½ cups coconut cream*
2 tablespoons maple syrup
1 teaspoon vanilla extract
Scoop coconut cream from the can into a bowl.
Add in the maple syrup and vanilla extract, and using an electric whisk, whisk for 1-2 minutes until well incorporated and fluffy.
Set aside in the fridge for 2-3 hours until it stiffens and becomes thick and creamy.
The cream can be stored up to 3-4 days in an airtight container in the fridge.
*Coconut cream: The brands of coconut cream that never fail have guar gum in it as a thickener. This helps for the cream to be thick and smooth. The cream is a 13.52 ounce can.
*If using a can of coconut milk, be sure that you refrigerate overnight, at least 18-24 hours for your coconut milk to firm up and separate for whipping.