Ingredients
Base Ingredients
- 6 cups unsweetened non-dairy milk (plain or vanilla)
- 6 oz semi-sweet dark chocolate (or any vegan chocolate) OR 6 tablespoons cocoa powder
- 1/3 cup pure maple syrup or coconut or pure cane sugar
Spices and Flavorings
- 2 teaspoons cinnamon (or 2 cinnamon sticks)
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground nutmeg
- Pinch of cayenne
Optional Toppings
- Light dusting of cocoa powder or dash of cinnamon
- Dollop of coconut whip cream
- Cacao nibs or shaved chocolate
- Vegan marshmallows
Instructions
- Prepare Ingredients: If using chocolate pieces, roughly chop them into smaller chunks to help them melt faster during cooking.
- Crock-Pot Method: Place all ingredients into the crock pot and cook on low for 2 to 3 hours, stirring every 20 minutes to ensure even melting and infusion of flavors.
- Stovetop Method: Place all ingredients into a large pot and heat over medium-low heat, stirring occasionally until the chocolate is completely melted, approximately 10 minutes. Then, reduce heat to low, cover, and keep warm until ready to serve.
- Serve: Ladle the hot chocolate into mugs and garnish with a light dusting of cocoa powder or cinnamon. Optionally, add a dollop of coconut whipped cream, cacao nibs, shaved chocolate, or vegan marshmallows for extra indulgence.
- Store: Leftovers can be refrigerated in an airtight container for up to 7 days. Reheat gently on the stovetop over low heat or in the microwave for 30 to 60 seconds until warmed through.
Notes
- Chop chocolate into smaller pieces to speed melting and create a smoother texture.
- You can mix and match chocolate pieces and cocoa powder by using half of each (3 oz. chocolate pieces and 3 tablespoons cocoa powder).
- If adjusting quantities, maintain the ratio of 1 oz. chocolate or 1 tablespoon cocoa powder per 1 cup of plant milk used.
- Prep Time: 5 minutes
- Cook Time: 10 minutes (stovetop) or 2-3 hours (crock pot)
- Category: Beverage
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Vegan
