Nothing quite beats a warm cup of hot chocolate on a cold wintery night. We’ve recreated a popular flavour by adding our new Chocolate Salted Caramel Vegan Protein Blend which not only adds the delicious salted caramel taste, but also a boost of 22g of plant-based protein!
This Salted Caramel Hot Chocolate is high in protein, and of course, completely vegan. The Sugar-Free Syrup used is a zero-sugar, fat-free alternative to traditional syrups, making it the perfect guilt-free topping for those who have an extra-sweet tooth.
This recipe also uses our Organic Cacao Powder which is made from 100% organic raw cacao beans that add a natural source of essential minerals such as potassium, magnesium, iron, copper and manganese.
You really enjoy the best of both worlds with this recipe – chocolate AND salted caramel. Heat them together and you have heaven in a mug. This sweet, comforting drink is easy to make and is guaranteed to hit the spot every time. Top it with vegan cream and Butterscotch Sugar-Free Syrup for that photo-worthy finish.
https://youtu.be/tDPvFxm-YDQ
Vegan Salted Caramel Hot Chocolate
Ingredients
- 600 ml plant based unsweetened milk
- 1 scoop Chocolate Salted Caramel Vegan Protein Blend
- 15 g Organic Cacao Powder
- 50 g vegan milk chips
- Some vegan cream (for serving)
- Some Butterscotch Sugar-Free Syrup (for serving)
- Some vegan marshmallows (for serving)
- Some Organic Cacao Powder (for dusting)
Instructions
Place a medium sized milk pot on a medium heat, and add the plant milk, Organic Cacao Powder, chocolate chips and simmer gently.
When the chocolate chips are fully melted, add the Vegan Protein Blend and stir until completely dissolved.
Pour into glass mugs and decorate with vegan mini marshmallows and a light dusting of Organic Cacao Powder.
For an extra treat, top with vegan cream and a drizzle of Butterscotch Sugar-Free Syrup. Enjoy!
Shop the ingredients:
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Arabella has a Bachelor of Science degree in Physiology from the University of Glasgow where she covered health topics ranging from the physiological effects of exercise and nutrition, to psychology and neuroscience.
She has a lifelong interest in sport and fitness, including running, swimming, hockey, and especially rowing. At university, Arabella was a keen rower and competed in the first boat at events such as the prestigious Henley Women’s Regatta, The Scottish Boat Race, and British University Championships, and won Novice Rower of the year in her first year.
In her spare time, Arabella loves to train in the gym and practice yoga and meditation. She is passionate about the natural world and will take any opportunity to be outdoors.
Find out more about Arabella’s experience here.
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