Easy and Delicious Vegan Hot Chocolate is (as well as gluten-free) a proper winter treat. It is lovely to sit down with a cup of sweet, dark, spicy, rich, slightly thick, hot chocolate after a long walk or a tough day at work. You can go all out with the toppings for this: vegan whipped cream, marshmallows, chocolate syrup…

Easy and Delicious Vegan Hot Chocolate is great on its own but if you want to go crazy and have some biscuits (or cookies if you prefer, how about Crunchy Gluten-Free, Vegan, Ginger Oat Biscuits if you want to stay spicey or Gluten Free, Vegan Shortbread?

Allergy Information – Easy and Delicious Vegan Hot Chocolate

Easy and Delicious Vegan Hot Chocolate is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free*, onion free, peanut free, sesame free, soya free.

*For nightshade free, Leave out the chilli powder.

Top Tips – Easy and Delicious Vegan Hot Chocolate

Nut milks work so well with chocolate but you can use any non-dairy milk you like.

Cocoa powder is hydrophobic so forms lumps if you just add liquid. To make sure there are no lumps make a paste first, with a small amount of liquid and then add a little more liquid at a time.

This hot chocolate is pretty rich and thick – add a little more dairy milk if you want it to be a little more like traditional hot chocolate.

You can use a microwave but exercise caution, drinks have a habit of easily boiling over in the microwave.

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Recipe – Easy and Delicious Vegan Hot Chocolate

Difficulty easy
Serves 2-3
Preparation time 5 minutes
Cooking time 5 minutes

Ingredients – Easy and Delicious Vegan Hot Chocolate

400 millilitres unsweetened almond milk
1 tablespoon cocoa powder
50 grams dark chocolate (70% cocoa)
0.5 teaspoon cinnamon
Small pinch chilli powder* (optional – leave out if nightshade free)
1 teaspoon sugar (or sweetener of your choice)

Method – Easy and Delicious Vegan Hot Chocolate

1. Add the cocoa powder, cinnamon and chilli powder (if using) to a pan and add 1 tablespoon of the almond milk. Mix well until the powders form a paste and there are no lumps. Add milk a little at a time making sure the powders are well mixed
2. Break the chocolate in to small chunks and add to the pan with the sugar and place on a low heat
3. Heat the mixture gently, stirring frequently, until the chocolate is melted and you have a rich, dark, chocolately drink
4. Pour in to two mugs and serve (with vegan marshmallows, vegan whipped cream and a cinnamon stick if you like!).