This 5 minute hot chocolate recipe is quick, easy and sure to satisfy your sweet tooth. It’s not often, but once in a while I crave a cup of hot chocolate. Seeing as most store bought hot chocolate is overloaded with sugar, I would usually feel sick to my stomach after drinking it. I started making my own healthy hot chocolate a few winters ago with only raw cocao powder and pure maple syrup. It always seems to do the trick! Many people don’t realize that there is a difference between cocoa and cocao. Cocao (a before the o) is the raw, unroasted version of the powder. It retains more nutrients and antioxidants, as it doesn’t go through the heating process that cocoa powder does (source: Cocao vs. Cocoa). The chocolate flavour isn’t over-powering and the sweetness is subtle. My favourite part about this recipe is that it doesn’t require any pots or pans. Simply heat up your milk in the mug you want to use, in the microwave, and stir in the rest of the ingredients. The coconut cream on top makes it extra creamy and velvety as it melts into the hot chocolate. Top it off with your favourite flavourings (chocolate, cinnamon, candy cane, etc) and you have yourself the perfect, naturally sweet cup of hot chocolate.
Vegan Coconut Whipped Cream
Coconut whipped cream is really quick to make, as long (!!) as your can of coconut milk is refrigerated and cold. I have read that you should make sure it is refrigerated for at least 24 hours, however I’ve found that if you pop it in the freezer for an hour or so this works just as well. You want to make sure that you are using canned coconut milk. Once the milk is refrigerated the contents will separate into two parts – a cloudy water and a thick, solidified cream. For the whipped cream we will only be using the solidified cream portion of the can. When you open your can you can pour out the watery content (tip: he watery content can be saved and used for smoothies) and scoop out the remaining solidified cream into a bowl for mixing. If your can of coconut milk is not refrigerated you will be left with a watery mess.
Ingredients
Hot Chocolate:
- 1 cup almond milk
- 1 tablespoon raw cocao powder
- 1 tablespoon pure maple syrup
- pinch sea salt
- toppings: coconut whipped cream, chocolate, cinnamon, candy cane, etc
Coconut Whipped Cream (read description above):
- 1 can of coconut milk
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
Directions
- Add your almond to your favourite mug, heat in the microwave until steaming hot, about 3-4 minutes.
- Stir in the cocao powder, maple syrup and salt. Whisk with a fork to breakup the powder as it clumps together. This may take a few minutes until all of the lumps are gone.
- Add the refrigerated coconut milk (only the solidified part of the can) to a stand mixer. Add the maple syrup and vanilla. Mix on high for about 30 seconds or until smooth and creamy.
- Add the coconut whipped cream to your hot chocolate. Top with your favourite finishings (chocolate, candy cane, cinnamon, etc). Enjoy!
5 Minute Hot Chocolate
Ingredients
- 1 cup Almond milk
- 1 tbsp Raw cocao powder
- 1 tbsp Pure maple syrup
- Pinch of sea salt
Coconut Whipped Cream
- 1 can Coconut milk
- 1 tbsp Pure maple syrup
- 1 tsp Vanilla extract
Instructions
- Add your almond to your favourite mug, heat in the microwave until steaming hot, about 3-4 minutes.
- Stir in the cocao powder, maple syrup and salt. Whisk with a fork to breakup the powder as it clumps together. This may take a few minutes until all of the lumps are gone.
- Add the refrigerated coconut milk (only the solidified part of the can) to a stand mixer. Add the maple syrup and vanilla. Mix on high for about 30 seconds or until smooth and creamy.
- Add the coconut whipped cream to your hot chocolate. Top with your favourite finishings (chocolate, candy cane, cinnamon, etc). Enjoy!