Nutritious by Gabby

Even if we’re plant based, we deserve hot cocoa too! Enjoy the warmth of a chocolatey mug of hot chocolate during the frigid winter season. This is perfect to have while decorating for the holidays, a holiday get together, or even make it a mocktail/cocktail! This recipe couldn’t be simpler and it’s made in about five minutes. Quick, easy, and delicious!

Add a Flavor!

This recipe is also customizable! If you’re interested in a peppermint hot chocolate, it’s so easy to add peppermint extract to this. Want to add some more vanilla flavor? Add vanilla extract instead! A dash of cinnamon would make this recipe even better too.

Toppings

As you can see, I topped off my plant based hot cocoa with coconut whipped cream which I would definitely recommend. However, there are so many other toppings you could add to this as well. Add some candy cane pieces to really get into the festive spirit or crushed gluten free graham crackers to give it more texture. You could also add some gluten free marshmallows (if you’re vegan, make sure to buy vegan marshmallows). Feel free to add some crushed nuts, gluten free/dairy free chocolate chips, or gluten free/dairy free chocolate sauce. The topping options for this are endless!

What Equipment Do I Need?

As I mentioned, this recipe is so simple! The equipment needed is simple too! All you’ll need is a sauce pot and a wooden spoon or spatula to stir the hot cocoa. That’s it!

Ingredients

• Canned Coconut Milk
• Maple Syrup
• Unsweetened Cacao Powder
• Coconut Whipped Cream (Optional Topping)
• Peppermint or Vanilla Extract (Optional)
• Any Additional Toppings

Substitutions

• Canned Coconut Milk – If you’d prefer to swap this out with a different non dairy milk you can give it a shot. However, I like the creaminess that canned coconut milk provides to this recipe.
• Maple Syrup – If you still consume honey, you can swap this out for honey. Agave nectar is also an option.

Recipe