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Chia and Coconut Vegan Hot Chocolate

chia and coconut vegan hot chocolate Beverage
Chia and Coconut Vegan Hot Chocolate
  • Prep 5 min
  • Total 15 min
  • Ingredients 6
  • Servings 2

The best vegan hot chocolate I ever drank was in Italy. I remember it was rich, dark, and so thick that I had to drink it with a spoon. After this, I was completely infatuated with thick hot chocolates, and when I prepared them at home I discovered I could add cornstarch to give them the consistency I so loved. This past winter I began my usual hot chocolate making in the afternoons, and I started playing around with different ways to make it nice and thick. Chia is one of my favorite ingredients these days, and all of a sudden it came to me that it would be the perfect hot chocolate thickening agent. After all, this super seed absorbs many times its weight in water, and creates a gelatin-like texture! I tried it with a vegan hot chocolate made with coconut milk, which is creamier than regular milk. The result was just what I was looking for. This recipe is definitely a keeper! MORE + LESS -

Ingredients

1
can coconut milk
2
tablespoons raw cocoa powder
1/4
teaspoon cinnamon powder
1
teaspoon vanilla essence
1
tablespoon ground chia
Stevia/yacón/raw honey/coconut sugar, to sweeten

Directions

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  • 1
    Put the coconut milk, cocoa powder, cinnamon powder, and vanilla essence in a small pan over low heat. Use a hand mixer to dissolve the cocoa powder completely.
  • 2
    Fill 1/2 the empty coconut milk can with water, add it to the pan, and keep stirring until the hot chocolate is very hot. Remove from heat.
  • 3
    Add the chia to the pan, and stir well until it dissolves.
  • 4
    Add your sweetener of choice, stir well, and let it sit for 5-10 minutes so the chia thickens. Serve.

  • If you have chia seeds and a coffee grinder, grind the seeds yourself. Otherwise, buy ground chia.
  • Another delicious way of making hot chocolate is by melting actual chocolate in the pan with the milk. Use the darkest chocolate you can find.

Expert Tips

  • For a more dramatic effect, you can sprinkle the hot chocolate with dried coconut flakes.
  • You can use almond milk, rice milk, regular milk, or water instead of coconut milk. If you like to drink hot choco very often in the winter, I recommend you vary between these milks each time. You will get a different flavor and consistency with each one.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • The best hot chocolate I ever drank was in Italy. I remember it was rich, dark, and so thick that I had to drink it with a spoon. After this, I was completely infatuated with thick hot chocolates, and when I prepared them at home I discovered I could add cornstarch to give them the consistency I so loved. This past winter I began my usual hot chocolate making in the afternoons, and I started playing around with different ways to make it nice and thick. Chia is one of my favorite ingredients these days, and all of a sudden it came to me that it would be the perfect hot chocolate thickening agent. After all, this super seed absorbs many times its weight in water, and creates a gelatin-like texture! I tried it with a vegan hot chocolate made with coconut milk, which is creamier than regular milk. The result was just what I was looking for. This recipe is definitely a keeper!

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