The stress of final exams, the minor stress when realizing senior year of college is half over, and remembering “Sh*#—I’m still not done Christmas shopping” just makes me want to crawl into bed with a cup of hot cocoa and a good book. Today’s post can achieve half of that! I present you with…my new favorite Vegan Hot Chocolate recipe! I made my version with sweetened almond milk, but feel free to try sweetened soy milk, cashew milk, etc. if you prefer. I recommend making this in a pot on the stove so the cocoa powder can fully mix and dissolve in the liquid. [NOTE:] The following ingredient list contains vague measurements because when you’re in the mood for hot chocolate it’s all about taste testing to get it just right This recipe makes 1 serving:
∞ 1 1/2 – 2 cups sweetened almond milk
∞ 1 spoonful vanilla extract
∞ 2-3 spoonfuls of cocoa powder (I used unsweetened)
∞ 1/2 – 1 spoonful of sugar (adjust according to your taste)
∞ Sprinkling of ground cinnamon (adjust according to your taste)
Pics L->R: My size “spoonful” of cocoa powder, The ingredients I used, The amount of sugar in my “spoonful of sugar”. CLICK ON PICS TO ENLARGE
Pour almond milk into small pot over medium heat on the stove. Stir in vanilla extract.
Add in cocoa powder, making sure each spoonful is thoroughly mixed before adding the next.
Mix in a spoonful of sugar based on your taste, and a sprinkling of cinnamon if you’d like.
Heat over medium heat, stirring, until ingredients are thoroughly mixed and liquid is at ideal temperature.
Pour into favorite mug. Sit, sip, enjoy!
Pics L->R: Make sure to stir the cocoa often, WARNING: If you let the cocoa simmer, it has a tendency to overflow, Enjoy your creamy hot treat in your favorite mug. CLICK ON PICS TO ENLARGE
If you like this recipe, make a batch with your own spin on it! Try adding:
Ever have an insatiable sweet craving that just won’t quit? This is the perfect solution: Chia Seed Pudding. I’m sure you all remember “Ch-Ch-Ch-Chia!” commercials–yes, these are those seeds. Who would’ve thought they’re so good for you: two tablespoons of chia seeds contain over 40% of the recommended daily amount for fiber and 18% of your daily calcium needs. Not to mention they’re low-glycemic and anti-inflammatory (click here for complete chia seed nutritional facts). Anywho, because of their high fiber content you feel fuller faster after eating them, and that fullness lasts longer than other sugary sweet solutions. This was the answer to my craving prayers–I could satisfy my sweet tooth without going overboard. Plus there are so many varieties!! Below is the recipe for a simple Vanilla Chia Seed Pudding.
Makes a generous serving for 2
∞ 1 cup Sweetened Almond milk (or any other non-dairy milk)
∞ 1/3 cup Chia seeds
∞ 1/2 tsp Vanilla extract
∞ Maple syrup to taste
∞ Additional almond milk may be added if you prefer a thinner/runnier consistency
Thoroughly mix all ingredients in a bowl. Let stand for 20-30mins, stirring occasionally. If you prefer it chilled, let stand in fridge and continue to stir every 10mins. You may need to alter the flavorings to your liking, but these measurements were perfect for me.
NOTE: When Chia seeds are soaked in liquid they form a gelatinous coating over their shells resembling a tapioca pearl. I recommend using a nut-based milk such as almond milk or cashew milk because it will produce a much sweeter pudding than dairy milk or soy milk. [side]NOTE: I have never tried this with actual milk, so I was biased in that statement. For those who do not know, I follow a vegan diet–if drinking a nut “milk” weirds you out, by all means try this recipe with dairy milk!! But be sure to post in the comments section how it came out, so other non-lactose intolerant readers can try it out
Variations to ^^This Recipe^^:
∞ 1/4 tsp Cinnamon
∞ 1/4 tsp each Cocoa/Cacao Powder
∞ Chocolate Chips
∞ Peanut Butter & Banana
∞ Banana & Cinnamon
∞ Fresh Berries, Granola & Oats
∞ Shredded Coconut
∞ Agave Nectar, Stevia, or other natural sweeteners instead of Maple Syrup