Vegan hot chocolate!
I’ve been thinking of making hot chocolate for about a week now. Thick and creamy, with lots of whipped cream on top. A true treat on a cold November evening. But plans don’t always work out as expected, right?
I just found out last night during my Polish class that today is the National Independence day in Poland and obviously, all shops are closed. So I quickly went to Tesco on my way home to get some food for the week and everything for the hot chocolate, because is there a better way to celebrate the Polish independence? I bought the coconut milk, the dark chocolate, the cacao and… FORGOT the whipped cream. So the hot chocolate is now accidentally vegan. Honestly, I’m kind of happy, it is so rich that no extra cream is necessary.
Coconut hot chocolate
This recipe makes 2 cups of very thick hot chocolate, a dessert on its own. If you like your chocolate on a thinner side, I would use extra 100-150 ml of soy milk and increase the amount of sugar.
- 1/2 can (200 ml) coconut milk
- 100 ml soy milk
- 2 tablespoons cacao powder
- 2 tablespoons coconut sugar
- 45 g dark chocolate (70%)
- In a small heatproof pot, combine the cacao powder with a little bit of soy milk at a time to dissolve the cacao and make a slurry.
- Slowly add the rest of the soy milk, the coconut milk and mix well.
- Start heating the mixture on medium low heat.
- Once the chocolate nearly starts to bubble, add the dark chocolate and the sugar. Mix until dissolved.
- Serve immediately and enjoy.