After posting my recipe for Easy Vegan Marshmallow Fluff, I’m sure you’re not surprised (but hopefully very excited) to see my follow up recipe for Easy Vegan Hot Chocolate. Isn’t it just the most perfect winter time holiday treat?
Before the days of vegan, I used to buy the instant hot chocolate powder mixes they sell at grocery stores. Words like “double chocolate” and “extra rich and creamy” would convince me that they must be delicious. LIES! ALL LIES!
The hot chocolate was always thin and powdery tasting, not to mention those pathetic hard white floaty bits they claimed were marshmallows. Pffff!
Then one fine day I realized that making hot chocolate from scratch is practically instant anyways, but it’s at least 17 times better than any instant store-bought waste of time.
Homemade easy vegan hot chocolate takes just 5 minutes to make, 15 if you include making the toasted marshmallow fluff (which I highly recommend), and it’s so perfectly decadent and delicious. Whisking the hot chocolate while heats makes it frothy and fabulous. The end result is the best hot chocolate ever! It’s incredibly rich and creamy, super chocolatey, and the perfect cold winter day warm up.
To make Easy Vegan Hot Chocolate: in a medium sauce pan, whisk together the cocoa powder, white sugar, and salt.
Pour in the non-dairy milk and put the sauce pan over medium-high heat. Bring to a simmer while continuing to whisk. Once hot and simmering, and well mixed, remove from the heat and whisk in the vanilla extract. Divide among 2 – 4 mugs (depending on how big of serving you would like).
For the toasted marshmallow fluff topping, simply dollop some marshmallow fluff on top, or use a pastry bag to decorate, then toast the fluff lightly with a brulée torch.
Easy Vegan Hot Chocolate with toasted marshmallow fluff! Yes please! This dairy-free treat whips up in just 15 minutes (including making the marshmallow fluff) for the perfect winter holiday treat.
- 1/4 cup cocoa powder
- 1/4 cup white sugar
- 1/8 teaspoon salt
- 3 cups non-dairy milk (such as soy or almond)
- 1/2 teaspoon vanilla extract
- 1/2 cup Easy Vegan Marshmallow Fluff (optional)
In a medium sauce pan, whisk together the cocoa powder, white sugar, and salt. Pour in the non-dairy milk and put the sauce pan over medium-high heat. Bring to a simmer while continuing to whisk. Once hot and simmering, and well mixed, remove from the heat and whisk in the vanilla extract. Divide among 2 - 4 mugs (depending on how big of serving you would like).
For the toasted marshmallow fluff topping, simply dollop some marshmallow fluff on top, or use a pastry bag to decorate, then toast the fluff lightly with a brulée torch.
For a lighter hot chocolate, replace up to half of the non-dairy milk with water.
Bon appetegan!
Sam.
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Looks and sounds pretty darn amazing!!!!
Oh it is 😉
Oh my goodness!!! So delicious- didn’t have time to make the marshmallow whip but topped it with SoDelicious coconut whipped cream we had in the fridge. Yum!!! Went great with the Hallmark Christmas movies that we were watching today.
That sounds like a delightful way to spend your day! So happy you enjoyed, Jillian 🙂
I may or may not be the one who screamed yes yes yes, oh God yes, when I saw this post. This is a perfect pairing with that delectable marshmallow fluff. That was a stroke,of genius, because marshmallows tend not to melt evenly, and the fluff will be just the right xonsistency when I spoon it in. To be honest I thought I would just heat up some chocolate cashew milk, but this is just as easy and just as fast. Another home run. Thank you thank you thank you.
I thought I heard distant screams of joy…. Hahaha! Thrilled you are so excited about the recipe, Mari! Enjoy 😀