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Vegan White Hot Chocolate Recipe
Learn how to make delicious vegan style white hot chocolate within a matter of minutes using raw cocoa butter, cashew nuts, almond milk, vanilla and nutmeg.
Course Drink
Cuisine American
Prep Time 10 minutes minutes
Cook Time 5 minutes minutes
Total Time 15 minutes minutes
Servings 2 servings
Calories 165 kcal
2 ½ cups of almond milk (590ml) 2 tablespoon of raw cocoa/cacao butter (28g) 1½ tablespoon of cashew nuts (15g) 3 tablespoon maple syrup (60g) 1 teaspoon vanilla (4g) ⅛ teaspoon nutmeg (0.25g) ** vegan cream/marshmallows for topping
Combine the cashew nuts and almond milk into a blender and blitz into a smooth consistency.
On medium heat, add the almond milk to a medium sized saucepan and heat through for about 2 minutes.
Once heated, reduce the heat to medium-low, add the cacao butter and stir to melt.
Once melted, add the rest of the ingredients.
Continue to whisk for another 2-3 minutes.
To create froth, run the hot chocolate through the blender for 30 seconds (this is an optional step).
Serve with vegan whipped cream and vegan marshmallows.
I highly recommend using cashew nuts or adding a creamy cashew nut butter instead . This helps to balance out the taste of the hot chocolate.
You can use cacao butter or the cacao butter that looks like buttons . Either one is fine and will work.
Don't be tempted to boil the milk, you don't want to scold or burn the milk.
Chop the cacao into small-ish pieces as this will make it melt much quicker in the saucepan.
Any leftovers can be store in the refrigerator and re-heat in a saucepan or microwave for a few minutes.
If you want a frothy topping , be sure to transfer the white hot chocolate into the blender once it is heated through prior to serving.
Calories: 165 kcal | Carbohydrates: 25 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 1 g | Sodium: 410 mg | Potassium: 139 mg | Fiber: 2 g | Sugar: 19 g | Calcium: 408 mg | Iron: 1 mg