Homemade Vegan + Sugar-Free Hot Chocolate Mix


Who says you shall not go to the Hot Chocolate ball?! Yes; you’re doing veganuary, or you’re full-time vegan, or you’re off sugar for the month or maybe you never touch it anyway…it doesn’t matter why, just be reassured that Hot Chocolate can be back on the menu with this recipe for a homemade mix that you can keep in your cupboard ready, or in a little spice tin to take out on the road with you.


Tapioca flour is the secret ingredient in this recipe that slightly thickens the liquid, giving you that velvety, rich texture. Xylitol is an excellent sweetener because it’s low in calories, has a low glycemic index (meaning it won’t raise your blood sugar) and is dentally safe. Cacao has long been celebrated for it’s antioxidant properties (40 times more than blueberries), high levels of magnesium and capabilities as a natural mood-elevator and anti-depressant. Coconut milk powder adds creaminess and levels out the bitterness of the raw cacao, whilst the optional pinch of salt helps to bring out the depth of flavour. Find vegan squirty cream from Schlagfix, vegan marshmallows from Freedom and all the other ingredients used in the recipe in our wonderful shop!

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vegan, gluten-free, refined sugar-free

10 tbsp raw cacao powder
10 tbsp coconut milk powder
10 tbsp xylitol
5 tbsp tapioca flour
a pinch of salt (optional)

Mix everything together thoroughly in a bowl
(you can use a small hand-whisk or any old spoon will do),
then transfer into your favourite jar.

To make the perfect Hot Chocolate
In a cup, stir 2 tbsp of the mix into 2 tbsp cold non-dairy milk, to form a smooth paste (no lumps!)
- - ->
In a saucepan, gently heat 200ml of non-dairy milk and a small piece of cacao butter
- - ->
When steam is coming off the liquid and the first tiny small bubbles are starting to form, turn off the heat and pour into your cup
- - ->
Stir well
- - ->
Add vegan marshmallows and squirty cream!

Carolyn DavisComment