Ingredients
Dry
- 3 Tbsp Unsweetened cocoa powder
- 2 Tbsp Vegan dark chocolate chips (Optional, for extra richness)
- 0.125 tsp Sea salt (Just a pinch to enhance the chocolate flavor)
Wet
- 2 cup Unsweetened oat or almond milk (Oat milk yields a creamier texture)
- 3 Tbsp Maple syrup (Adjust to taste depending on desired sweetness)
- 1 tsp Vanilla extract
Method
- 1. In a small saucepan, whisk together the cocoa powder and about a quarter cup of the plant milk to form a smooth, lump-free paste.
- 2. Gradually whisk in the remaining plant milk, maple syrup, and sea salt until well combined.
- 3. Place the saucepan over medium-low heat and warm for 4 to 5 minutes, whisking occasionally, until hot. Do not let it come to a boil.
- 4. Remove from heat. Stir in the vanilla extract and vegan chocolate chips, whisking continuously until the chocolate chips are completely melted and the cocoa is frothy.
- 5. Pour into mugs and serve immediately. Top with vegan marshmallows or coconut whipped cream if desired.
Chef's notes
For an extra festive twist, add a pinch of cinnamon or a drop of peppermint extract during step 4.