Vegan Hot Chocolate

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17 Comments

  1. Yum yum yum.
    What a decadent treat!
    I had leftover coconut milk left over from another recipe so did half coconut milk and half oat.
    Also had no cocoa powder (unacceptable, i know) so used a chocolate protein powder, but a little less then the recipe called for as its stronger
    Dash of cinnamon.
    Middle of summer but im loving this!
    Can’t wait to try more of your recipes. Also so excited that you’re Australian based!






    1. Hi Ashleigh, so glad you enjoyed it! Would have never thought to use protein powder, how creative 🙂
      As soon as I read summer, I had a feeling you’d be here too. Happy new year to you! x

    1. Glad you enjoyed it! Would you mind next time leaving a star rating alongside your review? 🙂 It would be delicious with ice cream.

  2. I tried it today and I must say it has changed how I see my cold winter evenings! I didn’t do the whole recipe (sorry, a bit too lazy to go all the way) and yet it was already super tasty!
    What I added in my recipe:
    500ml coconut milk
    2 tbsp cacao powder
    Pinch of salt
    1 tbsp cornstarch
    And then I dunked a small piece of vegan dark chocolate in it – not too bad at all!

    I didn’t add any sugar in it and it tasted good for me as I never add any sugar to my drinks anyway.

    What I would change: I guess I would add more cornstarch to make it a bit thicker. Everything else was absolutely perfection and the best thing: plant based and low cal!

    Thank you so much for sharing this recipe, Maša!






  3. AMAZING, this is dangerously good! After my first experience of an amazing “sipping chocolate” recently, I wanted more, preferably without the dairy. This was as good, maybe better, incredibly easy to make. I used cashew milk and, the second time, only 2 Tbsp of sugar. I don’t have coconut cream- it sounds good and I thought about a cashew “whipped cream” but didn’t manage to make it before the chocolate was gone. I loved sipping it, my husband ate it with a spoon, it was even good cold. This is a new favorite, just in time for autumn, thank you!






  4. I’m loving the looks of this but need to ask–I have cornstarch but not “corn flour”. Do you use those interchangeably, or do I need to find corn flour?

    1. Hi! They sure are 🙂 You can use cornstarch for this. It just depends on the terminology used on the packet. Both may go by different names depending on where you live. It’s the white fine powder that is used as a thickener. I hope that helps!

  5. So, I worked at L.A.Burdick’s Hot Chocolates (they’re very well-known for their thick, rich hot chocolate beverages!) and I gotta say….this drink taste definitely comes close to our infamous signature hot chocolate! And it’s VEGAN??? Whew. I LOVE it. I’m bookmarking this! Definitely a hug in a mug. Thank you for this recipe 🙂

  6. Hi! That Italian hot chocolate looks amazing! And despite the heatwave here in Northeastern U.S., I’ve been craving hot cocoa! Must be the air-conditioning. Unfortunately,I can’t have corn right now, are there any good substitutes you can recommend? My current options are arrowroot, tigernut, cassava, tapioca, and coconut flour. Thanks! Suz

    1. Hi Suz, I haven’t tried any other, unfortunately, however, out of all those, I’d probably try using the arrowroot or tapioca. You can also try plain flour if you can have wheat or some more of the coconut cream. It won’t be the same thickness with the cream but still better than without it. Report back and let me know how you went 🙂

    2. Hi, I only had arrowroot so gave it a go, might need more then amount given for the cornflour as it didn’t turn out to be as thick as on the photos but creamy ( I did add the coconut cream). Tasted delicious! Thank u for amazing recipe!