This simple Vegan Hot Chocolate Mix makes for an excellent food gift. Thanks to ground cashews and coconut milk powder, it makes a super creamy hot chocolate without the need to add non-dairy milk. Just add water! Nut-free option included. Makes 3-4 cups

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: Not specified
  • Total time: 10 minutes
  • Yield: 3
  • Category: Dessert
  • Cuisine: American

Ingredients

  • 1/3 cup cane sugar
  • 1/3 cup raw cashews
  • 3 tablespoons cocoa powder (preferably Dutch processed)
  • 1/2 teaspoon vanilla bean powder or vanilla bean
  • 1 1/2 teaspoons all purpose flour or cornstarch
  • 1/4 cup coconut milk powder

To make hot chocolate with the mix:

  • 1 cup water or non dairy milk such as oat milk, (coconut milk or soy milk)
  • 1/4 cup plus 2 teaspoon of the above hot chocolate mix. Use 1/3 cup for a more rich and creamy hot chocolate.

Method

  1. Make your hot chocolate mix: Add the sugar, cashews, cocoa powder and all purpose flour to a spice grinder or a blender with a grinder blade and process until the mixture is very powdery.
  2. Then add the rest of the ingredients and process again for 5 to 10 seconds until everything is incorporated well, and it's smooth and powdery.
  3. Transfer this mixture to your storage container or mason, jar, and store or gift. Store the mix in a closed container in a cook dry place for upto a months. Refrigerate for fresher flavor and for longer storage(2-3 months)
  4. To make hot chocolate with this mix: Add 1 cup of water or non dairy milk and 1/4 cup plus 2 teaspoons of the mixture into a saucepan over medium heat. Mix well to combine. (Use 1/3 cup mix per 1 cup water for extra thick hot chocolate)
  5. Then let it come to a good boil. Reduce heat and simmer for a minute. Whisk well so that the mixture mixes in and thickens. Then switch off heat.
  6. Pour the hot chocolate into your cup. Top with your favorite vegan whipped cream or vegan ice cream and serve.
  7. Store the mix in a closed container in a cook dry place for upto a month. Refrigerate for fresher flavor and for longer storage(2-3 months)

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.