Vegan chai hot chocolate

This recipe, from Martika LA of The Vegan LDN ( follow on Instagram @martikalaofficial), proves that vegan hot chocolate doesn’t mean compromising on flavour or creamy consistency. This spiced winter warmer is ideal for this time of the year, especially when enjoyed with something savoury, such as a toasted vegan ‘cheese’ croissant.

SERVES 2 PREP 2 mins COOK 4 mins EASY V

350ml oat milk (use barista-style for a creamy texture) 1 tsp organic cocoa powder

1/2 tsp ground cinnamon, plus extra to serve (optional) 1/2 tsp ground nutmeg, plus extra to serve (optional) 1 cardamom pod

1/2 tsp ground coffee

1 organic vanilla bean pod, split (or use 1 tbsp

vanilla extract)

1 tbsp agave nectar vegan whipped cream and shaved semi-sweet

vegan dark chocolate, to serve (optional)

1 Pour two-thirds of the oat milk into a saucepan. Add the cocoa, cinnamon, nutmeg, cardamom pod and coffee. Bring to the boil over a medium-high heat. Cook for 1-2 mins.

2 Reduce the heat to medium and stir in the vanilla and agave. Froth the remaining oat milk using an electric milk frother or the mini whisk attachment on a hand blender. Strain the hot chocolate into two mugs, discarding the cinnamon and cardamom pod, then gently pour in the frothed milk.

3 Top with whipped cream, chocolate shavings and a pinch each of cinnamon and nutmeg, if you like.

GOOD TO KNOW vegan • calcium

PER SERVING 161 kcals • fat 6g • saturates 1g • carbs 20g • sugars 15g • fibre 2g •

protein 2g • salt 0.2g