What is your favorite vegan hot chocolate recipe?

Question

I'm just curious. I have finally found a recipe that I like but am wondering how other vegans make their hot cocoa- since I'd love to try something new. I'm interested in dry mix versions as well as on the spot requires fresh "milk" versions.

(My current recipe is very basic: soy milk, sugar, cocoa, and very important... a big splash of vanilla extract.)

Suggestions for other variations I should try?

Answer 1

Here's a really thick rich recipe that I got from a Whole Foods class:

1 cup soy milk
1/2 cup good dark chocolate, ground

(or any 2:1 proportion of soy milk to chocolate)

one dash each of any seasonings, such as cardamom, allspaice, cinnamon, nutmeg.

Bring the soymilk to a low simmer on the stove. Add the chocolate and spices and let come to a boil for a few seconds, then remove from the heat. The demo guy did it slightly differently from the written instructions, as he put the chocolate in while the soymilk was coming to a boil.

Answer 2

Your recipe sounds absolutely fabulous. I will have to try it. When we were children, my mother had the simplest way to make hot chocolate: she would just melt down some real dark chocolate with 2 tablespoons of water, than add milk and heat close to the boiling point while mixing. Sometimes, she would add some whipped cream on top in each cup. Of course, I am originally from Belgium, and the chocolate there is to die for. She would usually do this on Saturday evening, mostly in the winter, with some "couques", a kind of sweet buttery bread, or with raisin bread. I don't mind the cocoa powder or mixes, but this is still the best cocoa I ever had.

Answer 3

Best I've ever tried:

1 and a quarter cup vanilla or plain soy milk (I use Silk)
2 tablespoons of dark chocolate chips or 2 squares semisweet chocolate

Put the chocolate in a large microwave safe mug. Microwave 20 seconds. Stir with a whisk. Microwave another 20 seconds. Stir with a whisk. Repeat until chocolate is melted and mixed into the soy milk.

It tastes just like starbucks! Really good with vegan 'whipped cream' made from coconut cream or cashews.

Answer 4

I take the Good Karma chocolate rice milk, heat it up, whisk in some kind of oil (grapeseed oil is good since it has no distinct taste) for a creamy texture and the fat that will make you feel warm. To make it a little thick texture I do a little kudzu root. If I want to make more texture then I whip it up in the blender. Not chocolate enough? (Yes there is such a thing!) then I will add more cocoa powder to the mixture as it is heating up.

Answer 5

I recently found Dark Cocoa (it's hershey's brand which isn't fair trade though). I like my hot cocoa really chocolatey, so I double the dry ingredients to the original wet ingredient measurments. When I add dark cocoa I do half the reg and half dark to equal the doubled amount of dry! Oh it's sooooooo good!

Answer 6

I don't use the vanilla, but I will often add a spoonful of molasses or a spoonful of malt extract

Answer 7

Check out this free cooking E-book, it might have what you're looking for.