This healthy hot chocolate recipe created by Bo Porterfield of Bo’s Kitchen is ideal for frosty days when you’re craving something sweet (minus the guilt).
While this recipe uses almond mylk, you could easily substitute another plant-derived mylk if you want to.
Bo says: “I’m craving all the hot drinks right now and a mug of this nutrient-dense liquid chocolate has to be top of my list.”
- 2 cups almond mylk
- 1-2 tbsp cacao powder (according to taste)
- 1 tbsp maca powder
- 1 cinnamon stick
- 1/2 cup aquafaba (water from a tin of chickpeas)
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 4 tsp rice malt syrup
- Add almond mylk, cacao, maca, 2 tsp of rice malt syrup and cinnamon stick to a small pan and heat gently.
- While the hot chocolate is simmering, add aquafaba to a clean mixing bowl and whisk for at least 5-6 minutes until it starts to form stiff peaks.
- Add in cream of tartar, vanilla extract and 2 tsp rice malt syrup slowly while whisking. Keep beating for a further five minutes, the mix should be thick and stiff.
- Scoop into a piping bag and swirl on top of your hot chocolate.
- Sprinkle with chocolate and a dusting of cacao to serve.
- Enjoy your hot chocolate!
Find more related vegan recipes:
- Roast squash and romanesco salad with kale pesto recipe
- Chai spiced smoothie bowl recipe
- Raw hazelnut brownies with chocolate ganache recipe