Ultimate Dairy Free Hot Chocolate Viennese Style Hot Chocolate Recipes

Steps:

• Whisk the coconut milk powder, confectioners' sugar, cocoa and salt together in a large bowl until fully combined. The dry mix can be stored in an airtight container at room temperature for up to 3 months.
• For each serving of hot chocolate, combine 1 cup of hot water with 1/2 cup of the mix. Whisk until there are no lumps and serve.

Steps:

• In a sauce pot over medium heat, add all of the ingredients except the egg yolk and bring to a simmer while whisking constantly. When the chocolate has melted, taste for sweetness and add more maple syrup as needed.
• Place the egg yolk in a mixing bowl and spoon in a few tablespoons of the hot chocolate. Whisk until smooth, then pour the egg mixture back into the pot while stirring constantly. Bring the hot chocolate back to a simmer, then pour into 2 mugs and serve.

Steps:

• Combine rice milk, chocolate chips, and vanilla extract in a saucepan over medium heat. Whisk until the chocolate chips are melted and the mixture is hot, about 5 minutes.

Steps:

• Heat the milk in a large saucepan until almost boiling. Meanwhile, whip the cream to soft peaks. Set aside.
• Remove milk from the heat and whisk in all but 2 teaspoons of the chocolate. Add the sugar and rum or Cognac and whisk until foamy.
• Ladle the hot chocolate into 4 mugs, top with a large dollop of whipped cream and sprinkle with the remaining chocolate. Serve immediately.