Vegan hot chocolate with whipped cream

I started to cut dairy out of my life almost two years ago because of health reasons. And I really enjoy exploring all the new delicious food and recipes that are dairy free.

So many recipes actually don’t need any dairy to be delicious. We were just so used to it because we always have done it with milk or cheese or cream… But it is never too late to break with traditions and to break up traditional recipes into something new and amazing.

So here we go: how to make delicious vegan hot chocolate with whipped cream or vegan marshmallows

Hot vegan chocolate

  • You can use any plant based milk you like most. Oat milk, almond milk, rice milk, cashew milk, sunflower milk, coconut milk, etc… Use as many cups as you like to make. And yes you can use your home made nut milk of course.
  •  Chocolate is the most important ingredient for a good hot chocolate. Yes you can use only cheap and already sweetned cocoa powder but real chocolate is always the better tasting option! Use the one you like the most to eat. (For a vegan hot chocolate you should look for vegan chocolate of course ;))
  •  You can top the hot chocolate with whipped vegan cream, vegan marshmallows, sprinkle some cinnamon on top or just enjoy without any toppings. 
  • You can also use a little bit of chili to “spice up your life”.. uhm your hot chocolate 😉

Recipe for one cup hot chocolate:

  • 1 cup plant based milk
  • 1.5- 2.5 tbsp chopped chocolate. Try out how much you like, depending on your chocolate sweet tooth (my choice would be a dark chocolate with not too much added sugar)
  • a pinch of salt 
  • 1 tbsp cocoa powder
  • optional: 1-2 tbsp sweetener of your choice (maple syrup/rice syrup/agave syrup) 
  • Optional: add some flavor like vanilla extract, peppermint or some chili if you like it a little spicy.

Whip the cocoa powder with 1-2 spoons of the milk to make a pasture. This way it will dissolve better in the hot milk.
Now you just need to heat the milk on medium heat in a sauce pan and once the milk is warm add all the other ingredients and stir well until completely combined.

Pour into a cup, top with your favorite topping and enjoy with your favorite vegan Christmas cookies.

Vegan whipped coconut cream

  1. It is important to let the coconut milk chill in a refrigerator over night to make sure the fat separates from the liquid. You want to only use the coconut cream on top for the whipped cream. You can use the coconut liquid for smoothies or other recipes like this crumble cake.
  2. Before making the whipped cream, chill your bowl for 10 minutes if it is a stainless steel bowl.
  3. Take the can out of the fridge. DONT shake it. You don’t want the liquid mixed with the cream. Scoop out the hardened coconut cream from top of the can. Fill the coconut liquid into a small jar and put back into the refrigerator.
  4. Now beat the hardened cream for a few seconds and then add the powdered sugar, vanilla and starch. Mix until creamy and use straight away. You can store the leftover cream in the fridge  for up to 1 week.
  5. If the cream doesn’t get smooth enough (some brands are actually more liquid than others), you can also add a bit tapioca flour or locust/carob bean gum (German: Johannisbrotkernmehl) (up to 1-3 tbsp) 

Vegan marschmallows

  • 1 1/4 cup powdered sugar
  • 1/2 cup corn starch*
  • 3 tbsp agar agar powder*
  • 1/2 cup + 3/4 cup cold water (divided)
  • 1 1/2 cup granulated sugar
  • 1 1/2 cup corn syrup
  • pinch of salt
  • some vegetable oil to grease a pan
  • optional: any kind of food coloring or extract for taste (vanilla, raspberry, mint)
  1. First of all take a 8×8 pan and grease the bottom and sides with the vegetable oil.
  2.  Mix powdered sugar and cornstarch in a small bowl.
  3. Coat the sides and bottom of the greased pan with a few spoonfuls of this mixture. and set the pan and the rest of the mixture aside.
  4. Combine agar agar and 1/2 cup of water with a stand mixer until completely dissolved.
  5.  Fill the other 3/4 cup of water into a big saucepan and add the granulated sugar, corn syrup and pinch of salt. DONT stir it! Bring to a quick boil until the mixture has a 250F (you can use a sugar thermometer or wait an approx. 15 minutes. Keep a good eye on it so it won’t burn). 
  6. Remove from heat once the mixture has the right temperature of 250F.
  7. Carefully pour the  hot sugar mass into the agar agar mix (be very careful because hot sugar can burn your skin badly) while mixing with a hand mixer or stand mixer on low speed. Increase speed step by step until high speed as soon as possible. Keep it covered with a towel to prevent the hot mass to splatter.
  8. Approximately after 10 minutes the mixture will be nice and thick and have a creamy consistency. Mix in any kind of food color or extract now.
  9. Pour into your prepared pan and let sit for 15-18 hours, uncovered. It is ready if it is all dried out on top. It should not be a gooey consistency.
  10. If it is all dried out place in the refrigerator for another hour before slicing them into small squares. If you leave them in the cold for too long they might become too hard, if not long enough they can be too soft. So you need to give it a try and see… Cut them just before you want to use them. (You can store in an airtight container in the refrigerator for a couple days)

If this is too much work for you no stress, you can buy vegan marshmallows in certain stores or online.

Check out more recipes by clicking here.

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