|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 4g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The quality of any hot chocolate is defined by the quality of the chocolate you use in the recipe. For the creamiest hot chocolate recipe, use good-quality dark (about 70% or higher) dairy-free chocolate.
Note: this recipe is suitable for dairy-free, vegan, vegetarian, egg-free, gluten-free, lactose-free, and wheat-free diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or other allergens, if these apply to you).
- 1 cup water
- 4 ounces dairy-free dark chocolate
- 1/3 cup white organic sugar
- 3 cups plain unsweetened soymilk, preferably refrigerated variety
- 1/2 teaspoon vanilla
In a small saucepan over low heat, whisk together the water and chocolate, stirring occasionally until the chocolate is melted and the mixture is consistent.
Add the sugar, stirring well to dissolve.
Turn up the heat to medium, bringing the liquid just below the boiling point, stirring constantly, for about 2 minutes.
Gradually add the soymilk and vanilla, stirring well until incorporated. Cook until desired temperature and consistency.