Hot chocolate porridge sounds pretty amazing, doesn’t it? It’s delicious. I shared the recipe, but I’ve also included some ideas on what changes can be made, if you don’t have some of the ingredients I’ve used. This is a lush version of porridge, topped with whipped cream and marshmallows, both vegan. I loved this and I hope you’ll love it too, if you are giving it a try. As the whipped cream melts a bit when put on top of hot porridge, it gets even creamier and more delicious.
In the ingredients you’ll see the rather vague “vegan coffee syrup”. I’ve decided to add it like this because it depends on what you have at home or you can find in the supermarket/shop shelves. I used a cinnamon vanilla one. In UK most supermarkets stock vegan whipped cream in the chilled section and you can get vegan marshmallows from M&S (my favourite) or Dandies which are available online and in some supermarkets too. Both marshmallows and whipped cream taste exactly like the animal-based counterparts, but are cruelty free.
I used organic porridge oats as the ones I bought have a higher content of fibres too. So, it might worth having a look on the packaging to see if the organic ones have more fibres, hence the price difference is worth paying for more reasons than one.
Hot chocolate porridge. Ingredients for 2 servings:
– 650ml soya milk
– 120g porridge oats
– 75ml vegan coffee syrup
– 1 tsp cocoa powder
– vanilla flavouring
– whipped cream
– vegan Marshmallows
To make the hot chocolate porridge, start by pouring the milk in a pan. Tip the oats over the milk, add the cocoa powder, and place the pan on the hob over medium heat. Leave on the hob at medium to high heat until it starts to boil, then reduce the temperature to medium. Stir from time to time, so the porridge doesn’t catch the bottom of the pan. When the porridge is almost cooked, add the vanilla flavouring, and stir.
When the porridge is cooked and it has the consistency you are looking for, take the pan off the heat. Now is time to pour the syrup and stir until is incorporated. Leave to cool for a few minutes as it is too hot. Transfer the porridge into big breakfast cups if you have any.
Top with whipped cream and marshmallows and enjoy.