Vegan Hot Chocolate Horchata Recipe
Creamy, vegan hot chocolate bomb mixed with warm horchata milk.
If you are looking for resources on how to become vegan bookmark this page! Kitchen Dance Partii was created with you in mind. Just like I created this hot chocolate horchata recipe with you in mind too. This recipe is especially perfect for those new vegans who already love to cook and explore new techniques in the kitchen. The good news too is there not much to cook in this one but the technique comes in when you’re using the chocolate mold. Ready to get started? Let’s go!
Gather the Ingredients
If you are a new vegan some of these ingredients might be a bit new to you but don’t despair! You’ll get familiar with them soon enough. To get started with this recipe you will need the following:
- Dairy- Free Dark Chocolate Chips (I like to use Lily’s Brand)
- Rice Milk
- Vegan Marshmallows
- Ground Cinnamon
- Maple Syrup
You will also want to make sure you grab a chocolate mold like this.
Prepare & Mold the Dark Chocolate
Once you’ve gathered all your ingredients it’s time to melt your dark chocolate. Melt 1 – 2 cups of dark chocolate over low heat in a small saucepan. 2 cups of dark chocolate yielded 6 -7 hot chocolate balls for me, with some melted chocolate leftover. I did keep the leftover chocolate. See notes below on how to store leftovers.
After gently melting the dark chocolate it’s time to fill the molds. Scoop 1/2 Tablespoon of melted dark chocolate into each mold. Let it sit for 5 – 10 minutes. Then scoop another 1/2 tablespoon into the mold. Pop the two molds into the freezer for at least 30 minutes or overnight.
Make the Hot Chocolate Bombs
Now that the chocolate has hardened in the mold, it’s time for a little finesse. To remove the chocolate from the molds it’s best to gently start peeling the silicon away from the top of the chocolate mold. If possible slip on some plastic gloves when handling chocolate to avoid your warm finger tips melting the chocolate.
Take the half chocolate circle out of the mold. Continue this until all chocolate has been removed from the silicon mold. Then fill half of the chocolate molds with a tablespoon of marshmallows, 1/2 teaspoon of cinnamon and a pinch of edible glitter (if desired).
Take an empty chocolate “cup” half and place in a warmed skillet for just a few seconds. Allowing the edges to melt. Take out immediately and place on top of a filled chocolate cup and allow the edges to “fuse/melt” together. Gently press down but not too hard. If there are gaps left on the hot chocolate bomb that’s okay. You can always pipe in the left over hot chocolate into them and then smooth out the edge. Repeat these steps until all of yor hot chocolate bombs have been made.
Enjoy the hot chocolate
Place a hot chocolate bomb in a mug. Then pour warm rice milk over the hot chocolate bomb and watch the ✨magic! Have more questions? Be sure to drop them below in the comment section. I do read and will reply 🙂 Cheers!
Vegan Hot Chocolate Horchata Bombs Recipe
Some of the links on this site are “affiliate links.” This means we may garner a small commission at no cost to you if you choose to make a purchase.
How do I know which plant milk to buy?
Since this recipe is a vegan hot chocolate horchata then it’s important to use rice milk. However, if you’d like to skip the horchata and use another plant milk I would suggest oat milk or almond milk for this recipe.
How long will hot chocolate bombs keep?
You may store these vegan hot chocolate bombs in a sealed air tight container for up to one week. If stored in the freezer they may keep for up to one month.