Frozen Hot Chocolate Recipe
By Peanut Palate
👩🍳Cook Time: 10 mins
1½ cups frozen oat milk ice cubes
3 tbsp cocoa powder
2-3 tbsp sweetener You can use any liquid or dry sweetener – maple syrup, agave, any sugar, etc. Or stevia drops.
½ tsp vanilla extract
⅛ tsp salt
extra oat milk to help it blend (not frozen)
vegan whipped cream topping, optional
melted vegan chocolate optional, for topping
1To make the oat milk ice cubes, freeze oat milk into ice cubes and leave in the freezer for 4-5 hours.
2Once they are frozen, take them out of the ice cube molds and blend with the rest of the ingredients. If your blender needs a little liquid to help it blend, add a splash of liquid (not frozen) oat milk. Don't add too much or it'll turn into a smoothie.
3Once blended, top with vegan whipped cream and/or any melted vegan chocolate (optional). Drink right away.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.