It seems like the holiday season isn’t complete without a cup of hot chocolate. Sipping a hot cup of it while watching Christmas movies on my day off is on my holiday to-do list. So, I wanted to create a hot chocolate inspired by my favorite one at Juliette & Chocolat, a Montreal specialty shop dedicated to chocolate. The big difference here is that my recipe is vegan!
I like a rich, creamy and dark hot chocolate – think of it as if you’re drinking a chocolate bar. The key ingredient to a delicious hot chocolate is obviously what kind of chocolate you’re going to melt. I used Lindt 70% dark chocolate but feel free to use the chocolate of your choice. This hot chocolate is not too sweet so you can always add more sweetener if you like. I’d recommend either using more maple syrup or cane sugar. Whatever you prefer.
I always like to drink my hot chocolate with some marshmallows on top but I can’t because marshmallows aren’t vegetarian friendly (they contain gelatin). But now that I found out about Dandies vegan marshmallows, I can finally do it! I always buy them online on Well.ca.
With the pink peppermint marshmallows and the crushed candy cane, you’ll get a really pink hot chocolate!
Vegan Hot Chocolate
- 1 cup Coconut milk
- 1/4 tsp Vanilla extract
- 1 tbsp Maple syrup
- 1 tbsp Cacao powder
- 5 Chocolate squares
- Pinch of sea salt
- Dandies vegan peppermint marshmallows
- Crushed candy cane
Combine all ingredients in a saucepan and whisk over medium heat. Bring to a low simmer for 5 minutes. Serve the hot chocolate in a cup and top with the vegan marshmallows and crushed candy cane.
Check the video down below!