Vegan Hot Chocolate

Recipe by Saer RichardsPhotography by Jelito de Leon



1 Can of Coconut Milk
1 Cup Almond Milk
6 oz  (150 grams) of Semisweet Chocolate (be sure it doesn’t contain milkfats if you want true vegan).


Empty the can of coconut milk into a heavy bottom pan and gently heat to a simmers – reduce heat if necessary to avoid boiling.

Add 1 cup of almond milk and continue to heat.

Roughly chop the chocolate with a serrated knife.

Slowly add the chocolate, carefully stirring the whole time with a wooden spoon.

The warm chocolatey milk will start to thicken as the chocolate melts. (If you are a bonafide chocoholic, add an extra 3 oz (75 grams) of chocolate.)

Continually stir to avoid scorching.

When all chocolate melts stir for another 30 seconds then remove the pot from the heat.

Serve immediately in small cups – this thick and creamy hot chocolate is potently rich and reminiscent of Italian Cioccolata.

So take to the kitchen this Sunday with a view to taking your favourite snack or dish and making it just that little bit different. The results can be surprising and a new signature recipe to add to your repertoire.

This recipe originally appeared in the article:

An Intentional Sunday: The spirit of culinary experimentation


Vegan Hot Chocolate was created by Food&_ community members:

Saer Richards

Saer Richards


Jelito de Leon

Jelito de Leon