Vegan Instant Hot Chocolate Mix, 5 Ways

I’ve always been a little frustrated at the lack of vegan instant hot chocolate mixes. Don’t get me wrong, I always choose to use a cashew or soy milk whenever I have it around (it does make any cup of chocolate much richer). But for the times that I don’t and still want a little cocoa, it would be nice to have that milk-free, slightly waterier option. These hot chocolate mixes fit the bill- with only hot water added they are not quite as delicious as when added to steamed milk, but they’re sweet, chocolatey and a little creamy. And if normal hot chocolate just doesn’t cut it for you, I’ve come up with four other flavor variations (candy cane, mocha, extra chocolate, and spicy), each of which can add a little variety to spice your life.

I also developed the recipes to fit in a pint-sized mason, to make them the perfect edible gift- they don’t have to be refrigerated, they won’t go bad (well ,they might, but it would take a long time) and everyone loves hot chocolate. Add a couple ribbons and a bow, and these jars of delight will be ready to sit under the tree.

The Main Ingredients

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  1. Powdered Coconut Milk: I first had this when my mother brought it back from a camping trip- it is a super tasty vegan option to dried milk. I got mine on Amazon, although you might be able to find some in your local health food store. If you are able to locate a different type of powdered vegan milk feel free to substitute it in. Be prepared to whisk this well- it tends to clump up- but do not try and sift as it will cause the powder to condense and become a solid clump.
  2. Powdered Sugar- just your run of the mill powdered sugar. It works better than cane sugar for these purposes. Depending on what country you’re from, powdered sugar may not be vegan- in the U.S. it often isn’t, but some brands are- just do your research!
  3. Cocoa Powder- get unsweetened, so you can control the amount of sugar that goes in. Otherwise you might be left with something sickeningly sweet.
  4. Corn Starch- Just a few tablespoons make your hot chocolate a little thicker, which results in a slightly more creamy texture.
  5. (Optional) Vegan Marshmallows- They’re around! Trader Joes recently made all their marshmallows vegan. Add a handful of vegan mini marshmallows to any one of the mixes below, but keep in mind that it will take up a little room in the jars leaving you with some extra cocoa mix.

 

Vegan Hot Chocolate

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Ingredients:

  • 1 cup powdered coconut milk
  • 1/2 cup cocoa powder
  • 1/2 cup powdered sugar (or a little more, to taste)
  • 2 TBSP. corn starch

Directions:

In a large bowl, whisk the coconut milk until no large clumps remain. Add the cocoa powder, sugar and cornstarch and whisk until it is smooth. Store in a pint-sized mason jar or airtight container.

 

2. Candy Cane Cocoa

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Ingredients:

  • 1 cup powdered coconut milk
  • 1/2 cup cocoa powder
  • 1/4 cup powdered sugar (or a little more, to taste)
  • Approximately 6 candy canes
  • 2 TBSP. corn starch

Directions:

Using a mortar and pestle or spice grinder, reduce 6 or so candy canes into powder. You should result in 1/2 cup of candy cane powder. In a large bowl, whisk the coconut milk until no large clumps remain. Add the cocoa powder, sugar, cornstarch and ground candy cane and whisk until it is smooth. Store in a pint-sized mason jar or airtight container.

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Spicy Aztec Cocoa

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Ingredients:

  • 1 cup powdered coconut milk
  • 1/2 cup cocoa powder
  • 1/2 cup powdered sugar (or a little more, to taste)
  • 2 TBSP. corn starch
  • 2 tsp. chili powder

Directions:

In a large bowl, whisk the coconut milk until no large clumps remain. Add the cocoa powder, sugar, cornstarch and chili powder and whisk until it is smooth. Store in a pint-sized mason jar or airtight container.

 

Double Chocolate Cocoa

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Ingredients:

  • 1 cup powdered coconut milk
  • 1/2 cup cocoa powder
  • 1/2 cup powdered sugar (or a little more, to taste)
  • 2 TBSP. corn starch
  • 1 oz. of semi-sweet baking chocolate

Directions:

Using a fine cheese grater, grate the chocolate down into small flakes. In a large bowl, whisk the coconut milk until no large clumps remain. Add the cocoa powder, sugar, cornstarch and grated chocolate and whisk until it is smooth. Store in a pint-sized mason jar or airtight container.

 

Mocha Cocoa

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Ingredients:

  • 1 cup powdered coconut milk
  • 1/2 cup cocoa powder
  • 1/2 cup powdered sugar (or a little more, to taste)
  • 2 TBSP. corn starch
  • 3-4 TBSP. instant coffee

Directions:

In a large bowl, whisk the coconut milk until no large clumps remain. Add the cocoa powder, sugar, cornstarch and instant coffee and whisk until it is smooth. Store in a pint-sized mason jar or airtight container.

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