Dairy-free hot chocolate with almond milk

Creamy, cozy, and surprisingly light, this dairy-free hot chocolate brings coffeehouse vibes home with simple pantry ingredients. It is naturally vegan and gluten free when you choose the right chocolate. Grab a mug and make it tonight.

Diet notes

• Vegan when you use plant milk, maple syrup or another vegan sweetener, and dairy-free chocolate.

• Gluten free by nature, but if you’re using oat milk make sure to choose a certified gluten free brand.

• 1 cup unsweetened almond milk (240 ml), or any plant milk you like
• 2 tablespoons unsweetened cocoa powder (about 10 to 12 g)
• 1 to 2 tablespoons pure maple syrup (15 to 30 ml), to taste
• 1 to 2 tablespoons dairy-free dark chocolate chips, or finely chopped dark chocolate (about 14 to 28 g)
• 1⁄2 teaspoon vanilla extract (2.5 ml)
• Pinch of fine sea salt, optional but recommended

Optional toppings
Coconut whipped cream, a dusting of cocoa powder, vegan marshmallows labeled gluten free, chocolate shavings or extra dairy-free chips.

Bloom the cocoa
In a small saucepan, whisk the cocoa powder with 2 tablespoons of the cold almond milk and the maple syrup into a smooth paste. This simple step prevents lumps and deepens the chocolate flavor.

Warm gently
Whisk in the remaining milk. Heat over medium, stirring often, until steaming and tiny bubbles form around the edges. Do not let it boil. Gentle heat keeps the texture silky and prevents coconut or oat milk from separating.

Melt the chocolate
Take the pan off the heat. Add the chocolate chips and whisk until fully melted and glossy. Melting off the heat protects the chocolate from scorching.

Finish and taste
Stir in the vanilla and a small pinch of salt. Taste, then add a little more maple syrup if you like it sweeter.

Serve
Prewarm your mug with hot water, pour in the hot chocolate, and enjoy. For an ultra smooth sip, strain through a fine mesh sieve as you pour.

• Extra creamy
  Stir in 1 to 2 teaspoons canned coconut cream (5 to 10 ml) or 1 teaspoon cashew butter for body.
• Make it thicker
  Mix 1 teaspoon cornstarch (about 3 g) with 2 teaspoons cold milk, whisk into the pan, then simmer 30 to 60 seconds until it lightly coats a spoon. For arrowroot, use 1⁄2 teaspoon (about 1.5 g) and keep the mixture below a boil for the best texture.
• Frothy finish
  Use an immersion blender for 5 to 10 seconds or a handheld milk frother right in the pan.
• Flavor twists
  Add a pinch of cinnamon, a tiny pinch of cayenne for a Mexican inspired vibe, OR a drop of peppermint extract, OR a little orange zest. Start small, taste, then adjust.

• In a large microwave safe mug, whisk cocoa powder, maple syrup, and 2 tablespoons milk into a smooth paste.
• Whisk in the remaining milk. Heat for 30 seconds, whisk, then repeat 30 second bursts until hot.
• Stir in chocolate chips to melt, then add vanilla and a small pinch of salt.

• Quick concentrate
  Double the cocoa and chocolate for a richer base, refrigerate up to 3 days, then dilute with hot milk to serve.
• For a crowd
  Multiply the ingredients, warm in a larger pot on low, stir often, and keep it below a simmer.

Troubleshooting

• Too bitter
  Add a splash more milk or maple syrup.
• Too sweet
  Whisk in 1 teaspoon cocoa and a small splash of milk.
• Grainy
  Whisk off the heat until smooth, then rewarm gently. Avoid boiling.
• Too thin
  Use the cornstarch or arrowroot method, or simmer briefly to reduce.