This Vegan Hot Chocolate is thick, creamy, rich, warming and comforting! It's quick and easy to make, easily customisable and is also gluten-free, refined sugar free and nut-free optional.
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Place all the ingredients in a saucepan.
- Mix well, ensuring that the cornflour (cornstarch) has completely dissolved before heating.
- Cook on a medium heat, stirring regularly, for around 5 minutes or until thickened.
Tip: It is crucial to ensure that the cornflour (cornstarch) has dissolved completely before heating, otherwise it will clump up once you start to cook the mixture. Regular stirring is also necessary to ensure you don't get clumps.
- Serve and enjoy immediately!
I like to use cashew milk as it has a neutral flavour and a creamy texture.
Coconut milk has an even creamier texture and is very rich, but it will give the hot chocolate a strong coconut flavour.
Almond milk also has a neutral flavour, but a thinner texture compared to cashew milk.
Soy milk has a thinner texture similar to almond milk, but will give the hot chocolate a strong soy flavour.
Oat milk and rice milk both have a sweet flavour, but very thin, almost watery texture.
Substitutions you can make
- You can omit the cornflour (cornstarch) or replace it with tapioca flour.
- You can use any type of sweetener: maple syrup, agave syrup, brown rice syrup, coconut sugar etc.
Flavour alternatives
- You can add a pinch of mixed spice or cinnamon or even chilli powder for depth of flavour.
- You can add some peppermint extract or orange extract for freshness.
- You can add a teaspoon peanut butter or almond butter for extra rich creaminess.
More vegan hot drinks
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make it
Vegan Hot Chocolate
Ingredients
- 250 ml (1 cup) unsweetened cashew milk (or sub any other plant-based milk)
- 1 teaspoon cocoa powder
- 2 teaspoons (1 tablespoon) maple syrup to taste (or sub any other sweetener)
- 1 teaspoon cornflour (cornstarch) (optional)
Instructions
- Mix together all the ingredients in a saucepan - ensure the cornflour has completely dissolved.
- Cook on a medium heat, stirring regularly, for around 5 minutes or until thickened.
Video
Notes
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RascalTravels
Haha I never thought of doing this, my mind has just been blown. I always thought it wasn't possible to do it at home as I make my own oatmilk. When I heat it though it turns into gloopy oatmeal mess, because of it being made with oats. I will have to try it with almonds instead.
May
Perfect for a cold day like today! Why is is still cold in April 🙁 🙁 🙁
Rhian Williams
Haha I agree! Thank you!
Lynda Whittaker
One of my favourite things to do with hot chocolate is to put a peppermint teabag in it for a few minutes and I get a delicious cup of mint hot chocolate.
Rhian Williams
That sounds amazing, thank you for sharing what a great idea!
Anne
Finally a hot chocolate that tastes fabulous and gluten free vegan
Thank u
Rhian Williams
Thank you so much!