Whether you’re vegan or looking to try something new, this nutty hot chocolate is just the delicious warm beverage that’s right for you.
Hot chocolate is the universal drink of happiness in the winter. Do you want the indulgent deliciousness of a hot chocolate? Yes. Do you want something that’s not packed with heavy cream, and is actually vegan and dairy free? Yes! Do you want a marshmallow topping that’s made without corn syrup and preservatives and all that yucky stuff? Definitely, yes. Do you want something that combines the awesomeness of chocolate, coconut, and almonds? YES!
Ok, well read on and the (almond) joy of healthier hot chocolate can be yours!
As mentioned, this recipe is vegan, dairy free, and gluten free. It uses no corn syrup or preservatives for the marshmallow goodness. It’s perfectly warm and delicious.
Vegan Coconut Hot ChocolateAmanda Marie
- 1/4 cup unsweetened cocoa powder/cacao powder
- 2 15 oz cans coconut milk
- 1/2 cup coconut sugar may use light/dark brown sugar instead
- 1/2 tsp salt
- 1/2 cup chopped bittersweet 56% or 64% chocolate (If vegan/DF, make sure your chocolate is DF--Gerbs chocolate is great)
- 2 tsp pure almond extract
Marshmallow Creme (Non-Vegan)
- 2 egg whites
- 1/2 cup sugar cane sugar or white granulated
- Set up your stand mixture.
- Place two room temperature egg whites and 2 tbsp sugar into bowl.
- Beat together on medium to medium high speed, forming soft peaks.
- While peaks are forming, take a small sauce pan and add remaining sugar (6 tbsp) and 2 tbsp water (may add up to 1 tbsp more, if it appears dry).
- Only stir once at this point to combine it and don't stir it again!
- Heat this mixture over medium heat.
- At the first sign of bubbles over entire surface, take the mixture off heat (in other words, the outer edges will boil and show bubbles first--when you see bubbles over the entire surface area, namely in the middle, it's done! Don't burn your syrup--take it off).
- Slow your mixer to medium-low (about 3 on a kitchen aid) and steadily pour in the sugar syrup. Increase speed to medium high, and beat for another 4-5 minutes, until glossy.
- Combine coconut milk, sugar, and salt over the stove-top in a medium pan over medium heat.
- Bring down to a simmer and stir until the sugar dissolves (about 3 minutes).
- At the same time, heat 2/3 cup water (a tea kettle or microwave works) and whisk in cocoa powder.
- Whisk the cocoa powder into the mixture.
- Whisk in the chocolate until the mixture is smooth.
- Take off heat.
- Before serving, stir in almond extract
*For a vegan marshmallow creme, try Oh She Glows’ recipe for coconut whipped cream.
Amanda is a twenty-something living in downtown New York City. A lover of travel, design, adventure and food, she shares her unique take on city living through her blog, The Cool York.