Creamy Vegan Hot Chocolate

Thank you to Katie from for the inspiration!

Serves 2

¼ cup cacao powder
2 teaspoons arrowroot / Clearspring Kuzu
Pinch of sea salt
4 cups almond/dairy-free milk of your choice
1 teaspoon vanilla extract
Coconut blossom sugar to taste
Vegan marshmallows to float (optional)

  • Whisk together sugar, cacao powder, arrowroot/Kuzu and salt in a small bowl or measuring cup
  • Heat the milk and vanilla in a medium-sized saucepan over a lowish heat
  • Add a couple tablespoons of the hot milk to the cocoa mixture and whisk until smooth.
  • Pour the cocoa mixture into the milk pan, and simmer for about 5 minutes until it thickens a little
  • Remove from heat, and leave to stand for a few minutes
  • Add marshmallows to taste!


This entry was posted in Drinks, Recipes. Bookmark the permalink. Both comments and trackbacks are currently closed.
  • Latest Recipe

    Stuffed Butternut Squash with Quinoa Cranberries and Kale

    Delicious, healthy Stuffed Butternut Squash with Quinoa, Cranberries, Kale, and Chickpeas. An easy, satisfying vegetarian recipe that’s perfect for Christmas Dinner! This vegetarian stuffed butternut squash recipe is a shining example of healthy but cosy fare. It’s packed with nourishing ingredients. YIELD: Serves 4 PREP TIME: 10 minutes COOK TIME: 1 hour TOTAL TIME: 1 hour, 10 minutes Ingredients: 2 medium butternut squash 2 teaspoons olive oil, divided 3/4 cup quinoa 1... Read More
    Read more »

    View All Recipes