Homemade Nutella Hot Chocolate
Vegan, gluten-free, grain-free, refined sugar-free
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A nutty, plant-based twist on traditional hot cocoa. This recipe features my homemade nutella nut butter which makes this drink so creamy and decadent! I also love adding 55-60% dark chocolate into the mix for even more chocolate flavour. For a luxurious twist, try stirring in a bit of full-fat coconut cream into the hot cocoa, or serve it topped with some vegan marshmallows.
Yield
4 (1/2 cup) servings
Prep Time
25 Minutes
Cook time
5 Minutes
Total Time
30 Minutes
Ingredients:
- 2 cups unsweetened almond milk (homemade or store-bought)
- 50 grams 55-60% non-dairy dark chocolate
- 1-2 tablespoons pure maple syrup, to taste
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup Homemade Mocha Nutella (recipe linked below)
- Dash fine grain sea salt, to taste
Directions:
- Prepare the Homemade Mocha Nutella.
- Break up the chocolate into chunks. In a medium pot, add the almond milk and chocolate pieces. Increase heat to medium-low. Whisk occasionally until all of the chocolate is melted.
- Whisk in the maple syrup, cocoa powder, nutella, and salt until super smooth. Heat over medium-low and remove from heat just before it simmers. If you can't get the hot cocoa smooth enough by whisking (this will depend in large part by how smooth your homemade nutella is) you can transfer it into a blender (with lid ajar) and blend until smooth.
- Adjust the sweetness to taste, if necessary. Serve and enjoy! Leftovers will keep in a sealed container in the fridge for 2 days or longer.