The Best Vegan Hot Chocolate

VeganMoFo 2016 graphic

Week One: Treat Yourself (and others)!

Welcome to Vegan MoFo, aka the Vegan Month of Food! This year, the organizers created both weekly overarching MoFo themes and daily prompts within each theme. I’m choosing to follow the weekly themes; last year’s daily prompts left me feeling a little stifled for creativity. But a broad theme that provides guidance without pinning me down? Sold!

In the interest of treating oneself, today I bring you a revelation in hot chocolate, just in time (?) for the cold weather. (Unless you’re in Maryland. 75˚F in November? Ugh!) If you’re still making your hot chocolate with water, this technique might just blow your mind. If you’ve already graduated to making hot chocolate with milk, it’ll still be a step up — I promise.

The secret? Making hot chocolate with chocolate milk. I’ve been using the new Ripple chocolate plant milk, which I picked up on a whim. I don’t love it on its own, but it does make a damn fine cup of vegan hot cocoa. And make sure you’re using a high-quality hot chocolate mix; I’m really digging Cocoa Felice currently. The result is a creamy, ultra-rich cup of cocoa just waiting to be topped with whipped cream and savored after time spent in the nippy outdoors.

The best vegan hot chocolate -- creamy, rich hot cocoa. // govegga.com

The Creamiest, Richest Vegan Hot Chocolate

Serves 1

  • 1/2 cup almond milk
  • 1/2 cup chocolate plant-based milk
  • 3 T hot chocolate powder
  • Optional add-ins:
    • 2 T strong coffee or espresso
    • 2 T liqueur (I love adding maple liqueur)
    • Vegan whipped cream (coconut, aquafaba, Soyatoo)
    • Vegan mini marshmallows (vanilla or pumpkin!)
    • Chocolate shavings

Combine the two milks and heat until it just starts to steam — don’t let it boil. I use the stove, but you can also microwave it if you watch carefully.

Whisk in the hot chocolate powder until dissolved. Add optional extras and enjoy!

Note: This post contains affiliate links. If you purchase something through my links, it costs nothing extra for you, but I get a few pennies. I’m not looking to make a fortune, just to cover hosting costs. :)

Mocha Teff Muffins

LVV MoFo 2014 main

Last year for Christmas, my parents put bags of teff flour in the kids’ stockings. (Has that sentence ever been written before?!) I’d ask a leading question like, “What do you think it says about us that we were thrilled?” but I suspect many of my readers would be equally excited to receive a new ingredient as a present! I loved everything about this gift, from the thought behind it to the product’s packaging.

Truth be told, though, I haven’t used it till now. I wanted to do it justice, y’know? I figured I should make injera, but I wanted to do that only if I were making a big Ethiopian feast, and that just hasn’t happened yet. But as I rummaged through my pantry in search of nutritional superstars in disguise, I noticed that a quarter cup of teff flour has 20% of your daily value of iron, 8% of our RDV of calcium, 24% of your RDV of iron, and a cool 5 grams of protein. Needless to say, I had to try it, and I wondered how it would fare in a baked good. The answer? Really, really well.

Mocha Teff Muffins Mocha Teff Muffins
Makes 12 muffins

  • 3/4 cup teff flour
  • 1 cup unbleached all-purpose flour
  • 1/4 cup cocoa powder (Dutch-processed, ideally)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • Dash ground cinnamon
  • 1/3 cup rolled oats
  • 1 cup cold very strong coffee (feel free to make it using instant espresso powder)
  • 1/3 cup almond milk
  • 1/3 cup vegan sugar
  • 1 tablespoon dark brown sugar (or additional regular sugar)
  • 1/4 cup canola or vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1/3-1/2 cup chocolate chips

Preheat the oven to 350˚ and prepare a muffin tin using liners or a light spray of oil.

In a large mixing bowl, sift together the first seven dry ingredients (teff flour through cinnamon). Stir to combine, then add the oats. In a small bowl, whisk together the wet ingredients and the sugar. Make a well in the center of the dry ingredients and add the wet. Using a plastic spatula or a wooden spoon, stir gently to combine, but don’t overmix. The batter will be very smooth, almost silky. Fold in the chocolate chips, then add the batter to the prepared muffin tin with a spoon. Fill each well about 3/4 of the way. Bake for 15-17 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and let cool for at least five minutes before eating.

Mocha Teff Muffins

I’m enchanted with teff flour! The grain itself is teeny-tiny, and the flour is incredibly fine. It makes a silky-smooth batter that mixes with nearly no trouble, and the baked muffin has a light, delicate crumb. I’m itching to bake with it again already!

And the nutritional stats of these not-too-sweet muffins? If you eat two (and you will), you’ll get 22% of your RDV of iron, 7% of your RDV of calcium, about 7 grams of protein, and a respectable helping of fiber.

Have you cooked with teff flour?