This super easy and quick microwave hot cocoa has been giving me life this winter. The rich, chocolatey flavour and creamy texture make it the perfect treat on a cold day. But if you’re plant-based, you may be wondering how to still indulge in this beloved beverage. The good news is that it’s easy!
Ingredients
First and foremost, let’s talk about the ingredients. Traditional hot cocoa recipes typically call for milk, which is obviously not plant-based. But fear not – there are plenty of plant-based milks that work just as well. Some popular options include almond milk, soy milk, and oat milk. I personally like almost or soy as the beverage is quite rich and a lighter milk helps balance it out. Use homemade milks too but avoid homemade oat milk as it will thicken up too much when the milk is heated.
You’ll also need cocoa powder, I used natural and not dutch-processed. You’ll also a sweetener. I use maple syrup but sugar, agave or stevia all work too.
Checkout the recipe on Instagram
I made this with all organic and zero-waste ingredients thanks to a collaboration with Montreal-based grocery store Vrac et Bocaux. You can find the French version on Instagram.
Coconut whipped cream
This vegan-friendly alternative to traditional whipped cream is made from just four simple ingredients – coconut cream, powdered sugar, vanilla extract and a pinch of salt. It’s a fluffy and decadent topping, perfect for everything.
One thing to keep in mind when making coconut whipped cream is that it can be a bit finicky.
I’ve made lots of whip cream batches that didn’t whip well on me, which is why I eventually invested in the dispenser. The dispenser gives great results almost every time but you need chargers which are a little bit wasteful.
You can make the whipped cream without a dispenser, but just be ready for the occasional flop. In my experience, the best cans of coconut milk for making cream are Aroy-D and Savoy. You can also use Cha’s Organic or Nature’s Charm whip cream, ready right out of the can. Those two may give you the best results as a beginner as they are thickened with starches.
Minimalist Baker has a thorough tutorial for coconut whipped cream, I recommend you check it out if this is your very first time. She compares all the brands which helped me in my coconut whipped cream journey.
3-minute microwave hot cocoa [vegan / gluten-free]
Ingredients
Hot cocoa
- 1 tbsp cocoa powder
- 1 tsp chocolate ( use leftover Easter chocolate! 1 -2 eggs work great]
- 1/8 tsp cinnamon or cardamom optional
- 1/2 tsp vanilla extract
- 1.5 cups plant milk of choice
- Maple syrup or sugar to taste
Coconut whip cream
- 1 can full-fat coconut milk or cream
- 2 – 4 tbsp powdered sugar
- 1 tsp vanilla extract
- pinch salt
Instructions
Hot cocoa
- Add all ingredients except maple syrup to a microwave-safe measuring cup or bowl. Microwave for about two minutes.
- Remove and stir vigorously with a whisk or fork. If the chocolate is not melted yet, add it back to the microwave.
- Slowly pour maple syrup, tasting throughout until this sweetness level is right. If you are sweetening with sugar instead of maple syrup, you can add it in at the beginning.
- Pour your delicious hot chocolate and top it with coconut whip cream or marshmallows.
Coconut whip cream: Dispenser method
- Mix together coconut cream, sugar and pinch of salt to taste. Pour them into the dispenser. Add a charger and refrigerate until everything is cool. Shake the dispenser before use. Because the coconut cream can solidify, make sure to shake really it well. Sometimes the cream can come out in spurts; this is normal since it’s not the same consistency as dairy cream.
Coconut whip cream: Mixer method
- Refrigerate the can of coconut cream first. Cool all your tools by keeping them in the freezer for 20 minutes.
- Remove the can from the fridge and open. Pour out the separated liquid, and only use the fat.*
- Whip the cream slowly, adding the sugar, vanilla extract and salt. Keep whipping until it thickens.**
Notes
** I’ve made lots of whip cream batches that didn’t whip well on me, which is why I eventually invested in the dispenser. You can make the whipped cream without a dispenser, but just be ready for the occasional flop. In my experience, the best cans of coconut milk for making cream are Aroy-D (full fat) and Savoy. You can also use Cha’s Organic or Nature’s Charm whip cream, ready right out of the can. Minimalist Baker has a thorough tutorial for coconut whipped cream, I recommend you check it out if this is your very first time.
