Easter egg hot chocolate


If you’re left with dozens of small chocolate Easter eggs at home, here is a resourceful way to put them to use by making a spiced vegan hot chocolate.

Serves: 2


  • 400ml (scant 1 3/4 cups) sweetened soya milk
  • 100g dark chocolate (dairy-free), broken into even pieces
  • 1 tsp light brown sugar
  • Juice of 1/2 unwaxed orange
  • Pinch of ground cinnamon
  • Pinch of ground nutmeg


  1. Heat the soya milk, chocolate and sugar in a large saucepan over a low–medium heat for 4–5 minutes until the chocolate has melted, whisking throughout.
  2. Whisk in the orange juice, cinnamon and nutmeg until gently frothy.
  3. Pour into mugs and serve hot.

More recipes: