Few beverages are as deeply-rooted in my childhood memories as hot chocolate. Thick, silky, and rich-tasting. So, here's my favorite vegan hot chocolate recipe with simple ingredients you most likely have on hand right now.
Warm the milk. Add cashew milk into a small saucepan and heat it over medium heat until warm.
Dissolve the cocoa powder. Add the cocoa powder into a small bowl and mix it with just a tiny bit of milk to create a thin paste. (This will help the cocoa powder mix with all the ingredients properly).
Simmer. Once the milk is warm, add the cocoa-milk paste, chocolate, and maple syrup into the saucepan, and whisk to combine. Simmer until the hot chocolate has reached the temperature and consistency you like. The longer you cook the hot chocolate, the thicker it will get.
Taste and adjust the flavor as needed, adding more cocoa powder for a more chocolate-y flavor, maple syrup for sweetness, and cinnamon for a sweet-spicy flavor with a woody fragrance.
Serve hot, topped with coconut whipped cream, a dusting of cocoa, and a sprinkle of cinnamon.
Store. Leftover hot chocolate keeps well in the refrigerator for 4-5 days.