How To Make Vegan Hot Chocolate From Scratch

It’s the coziest time of the year, and I don’t know about you, but there’s nothing like curling up on the couch with a fuzzy blanket and hot chocolate while the snow is falling outside. However, being gluten-free and lactose intolerant means that I have to get creative when it comes to my hot chocolate. So, a couple years ago I played around and came up with this decadent vegan hot chocolate—and I’ve been obsessed ever since.

Not to toot my own horn or anything, but to say that this recipe is delicious would be an understatement. In fact, everyone I’ve ever made it for has given it rave reviews! Of course, the fact that it’s homemade is a huge plus, but there’s a secret ingredient that really brings this warm drink together: Fluff.

Now, you’re probably wondering: Fluff?! And you’re right to be confused; most people are. However, that said, believe me when I tell you that the adding Fluff is better than adding marshmallows or whipped cream.

Don’t believe me? Follow the recipe below and try it out for yourself. Fair warning, though: You’ll want to sip on this all season long. Keep on reading to learn how to make vegan hot chocolate from scratch, and enjoy this drink all winter long.

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Vegan Hot Chocolate:

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Ingredients:

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WHAT YOU’LL NEED:

• 1 cup unsweetened vanilla almond milk
• 1 cup dairy-free/vegan semisweet chocolate chips (the brand Enjoy Life is free of 14 allergens)
• Fluff/vegan marshmallow creme topping*
• 1-2 tsp sugar**

*Fluff is safe for anyone with a dairy allergy. However, on a vegan diet, you can make your homemade marshmallow fluff following this simple recipe.

**Substitute Splenda or any other aritificial sweetener for a healthier option.

OPTIONAL ADDITIONS:

• 2 oz Sambuca or vanilla vodka for a boozy beverage
• sprinkle of cinnamon
• mini marshmallows
• chocolate syrup

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Instructions:

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HOW-TO:

1. In a small-medium pot, combine chocolate chips, sugar, and almond milk and place over low-medium heat on stovetop.
2. As pot begins to heat up, gently stir ingredients. Continue stirring occasionally as chocolate chips and sugar begin to dissolve, until all ingredients have dissolved and there are no lumps in mixture.
   1. Note: if ingredients begin bubbling, reduce heat immediately.
3. Once all ingredients have dissolved and there are no lumps in mixture, remove from heat immediately. Turn burner off. Let hot chocolate mixture cool for 1-3 minutes.
4. Optional: if making boozy version, pour Sambuca or vanilla vodka into coffee mug/glass now.
5. Pour hot chocolate mixture straight from pot into coffee mug/glass. Top with desired amount of Fluff/marshmallow topping. Serve and enjoy.