Vegan Hot Chocolate Three Ways

3 way chocolate
INGREDIENTS
Peppermint Hot Chocolate
  • 2 cups (460ml) Almond milk
  • 1/2 cup (115g) Dark Chocolate roughly chopped
  • 5-6 drops Peppermint Extract
Italian Thick Hot Chocolate with Sea Salt
  • 1.5 cups (350ml) Almond milk
  • 2 tbsp Corn Starch
  • 1/2 cup (115g) Dark Chocolate roughly chopped
  • 2 tbsp Agave
  • Flaked Sea Salt for topping
Orange Hot Chocolate
  • 2 cups (460ml) Almond milk
  • 1/2 cup (115g) Dark Chocolate roughly chopped
  • 1 tsp Orange Zest

INSTRUCTIONS
  1. To make the Peppermint Hot Chocolate:Heat the almond milk in a saucepan until gently simmering. Then add in the chocolate and peppermint extract and whisk until completely melted and smooth. Pour into two mugs and serve.
  2. To make the Orange Hot Chocolate:Heat the almond milk in a saucepan until gently simmering. Then add in the chocolate and orange zest and whisk until completely melted and smooth. Pour into two mugs and serve.
  3. To make the Italian Thick Hot Chocolate with Sea Salt:Mix the cornstarch with 2 tablespoons of the almond milk and stir to dissolve. Set aside.Pour the remaining almond milk in a saucepan and heat until simmering. Then add in the chocolate and whisk until completely dissolved.Pour in the almond milk and cornstarch mixture and whisk until the hot chocolate is thick and coats the back of a wooden spoon.Pour into mugs and serve with some sea salt flakes sprinkled on top
    Author- laurencariscooks.com/vegan-hot-chocolate-three-ways/