Vegan White Hot Chocolate

This homemade vegan white hot chocolate is a creamy, sweet, dairy-free version of the wintertime favorite.

Winter weather calls for warming, fortifying cups of comfort.  Whether it’s raining, snowing, or just a particularly blustery day, there’s nothing better than a cup of hot chocolate to ward off a chill.

This vegan white hot chocolate is made to sooth and warm you from the inside out.  The recipe will give you two mugs to share since it’s the kind of drink made for cozying up with someone you love.

What's in Vegan White Hot Chocolate?

I’ve subbed cacao butter and coconut milk for commercial white chocolate so it’s not cloyingly sweet like some white hot chocolates can be, and it's dairy-free as well. If you’ve never used it before, cacao butter is the backbone of all real chocolate bars and what gives chocolate its richness and velvety texture.  In its raw state it’s creamy white with the most delicious aroma.  Melted down with the coconut milk and a bit of sweetener it gives a silky richness to the hot chocolate.

Macadamia nuts add a wonderful nuttiness that compliments the richness of the cacao butter and coconut milk, while pretty specks of vanilla bean dot the creamy white background and add an intoxicating aroma and depth of flavor.

Rich, totally cozy and naturally caffeine-free to-boot, this vegan white hot chocolate is as calming as a glass of warm milk before bed.  Of course it’s an equally nice way to fortify yourself at the start of a cold day as well!

More Hot Chocolate Recipes:

• Spiced Hot Chocolate
• Vegan Hot Cocoa Mix
• Frozen Hot Chocolate

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Yield: 2 Servings

Vegan White Hot Chocolate

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

This homemade vegan white hot chocolate is a creamy, sweet, dairy-free version of the wintertime favorite.

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Ingredients

• ¼ cup/30g raw macadamia nuts (soaked in water for at least 4 hours or overnight, then drained)
• ½ cup/ 120ml filtered water
• ½ cup/120ml coconut milk (light or regular)
• Pinch of sea salt
• The seeds from half a vanilla bean (preferably Tahitian or Madagascar)
• 2 Tablespoons/30ml raw orange blossom honey (or 2 plump medjool dates for a vegan version)
• 2 Tablespoons/28g raw cacao butter, finely chopped

Instructions

1. Place the soaked macadamia nuts and filtered water in a high speed blender and blend until smooth. Add the coconut milk a pinch of salt and sweetener of choice; blend again until thoroughly combined.
2. Heat the macadamia nut coconut milk mixture along with vanilla bean seeds and chopped cacao butter in a small saucepan over medium-low, whisking constantly, until cacao butter has melted and mixture is steaming, about 3 minutes.
3. Pour mixture back into blender along and blend on high until frothy.
4. Serve immediately.

Notes

For Vegan use dates instead of honey.

Recommended Products

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  Navitas Organicsy, GlutenFree & Keto, Cacao Butter 8 Ounce

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 175Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 39mgCarbohydrates: 11gFiber: 1gSugar: 8gProtein: 2g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.