"Finally, a vegan hot chocolate recipe that actually tastes good! For best results, use plain soy milk." — CYMBALINE
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2 1/2 cups
I think i am the first person reviewing this who has actually done it with soy milk. i used vanilla soy milk and then added the vanilla extract, which gave it a very rich taste that i wasn't sure i liked. next time i used vanilla soy milk i omitted the vanilla extract from the recipe and it tasted really good!
I'm so bummed to give a bad rating to such a unique recipe and representing the vegans too! I was really looking forward to this recipe but even following recipe *almost* exactly it turned out bad! I cut the salt in half just because I hate things salty and alas, still salty! I even used the original soymilk! I just don't know what's wrong here and I'll have to try a few changes and see if we can figure something out because this is such a brilliant idea!
Hot chocolate is one of the things I've missed the most since I stopped eating dairy over a year ago. So when I found this recipe, I was really excited to try it. I followed the recipe exactly as written - except I reduced the salt to a pinch (personal preference). It was sooooo yummy and creamy and rich. I will be making this again and again. Thank you Cymbaline! Finally I can drink hot chocolate again!
This recipe was really delicious! We made ours with vegan-friendly chocolate bars broken into bits in place of the cocoa powder and found that the chocolate doesn't separate and sink as quickly, nor as easily, as the powder does.
I used almond milk instead of soy (was just out of soy!) and added about an oz. of good quality chocolate chips, omitted the spices (cinnamon and cayenne). It's excellent.
I know I can't give this a true rating since I altered the recipe. I used rice milk (also vegan!) instead of soymilk, decreased salt to 1/8 teaspoon, and used 1 tablespoon of agave nectar instead of 3 Tablespoons of sugar. We omitted the cayenne pepper. The result: a deep chocolate flavor. We also put marshmallows on top.
This is very tasy.! I never make changes the first time, but I had to due to my daughter having a soy allergy and also due to running out of cocoa which I thought I had enough of. So, I will tell you what I did in case you find yourself needing to make last minute substitutions like I did. I doubled this recipe for our family of 6 and it made just enough for 4 small mugs and 2 big ones. I used vanilla rice milk, did not add vanilla, just 1/2 tsp of salt instead of doubling, 1T of aguave (anymore sugar or salt would have been too much), I stuck to one pinch of cinnamon and cayenne and used 3 T of cocoa, and 5T of non dairy chocolate chips, because I ran out of cocoa. I also added a few more chocolate chips to mine and my husband's cups, because I like it VERY rich and chocolately and I felt it needed some more after I poured it. My kids gobbled this up and I am so glad to have a recipe that works for my daughter. Thanks, Cymbaline!
I have made this recipe twice now. Both times I used milk instead of soy and it turned out excellent. Definately satisfies my chocolate cravings.
* Percent Daily Values are based on a 2,000 calorie diet.
Delicious Vegan Hot Chocolate
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 58
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