Vegan Hot Chocolate Three Ways

Servings Prep Time
2mugs 5minutes
Cook Time
10minutes

Servings Prep Time
2mugs 5minutes
Cook Time
10minutes

Ingredients
Peppermint Hot Chocolate

  • 2 cups (460ml)


    Almond milk

  • 1/2 cup (115g)


    Dark Chocolateroughly chopped

  • 5-6drops


    Peppermint Extract

Italian Thick Hot Chocolate with Sea Salt

  • 1.5 cups (350ml)


    Almond milk

  • 2tbsp


    Corn Starch

  • 1/2 cup (115g)


    Dark Chocolateroughly chopped

  • 2tbsp


    Sugar



  • Flaked Sea Saltfor topping

Orange Hot Chocolate

  • 2 cups (460ml)


    Almond milk

  • 1/2 cup (115g)


    Dark Chocolateroughly chopped

  • 1tsp


    Orange Zest

Instructions
  1. To make the Peppermint Hot Chocolate:

    Heat the almond milk in a saucepan until gently simmering. Then add in the chocolate and peppermint extract and whisk until completely melted and smooth. Pour into two mugs and serve.

  2. To make the Orange Hot Chocolate:

    Heat the almond milk in a saucepan until gently simmering. Then add in the chocolate and orange zest and whisk until completely melted and smooth. Pour into two mugs and serve.

  3. To make the Italian Thick Hot Chocolate with Sea Salt:

    Mix the cornstarch with 2 tablespoons of the almond milk and stir to dissolve. Set aside.

    Pour the remaining almond milk in a saucepan and heat until simmering. Then add in the chocolate and whisk until completely dissolved.

    Pour in the almond milk and cornstarch mixture and whisk until the hot chocolate is thick and coats the back of a wooden spoon.

    Pour into mugs and serve with some sea salt flakes sprinkled on top.

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