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Vegan Miso Hot Chocolate

Discover the irresistible combination of shiro miso (offering mellow sweetness, a little saltiness and a hint of umami) with our intense EXCELLENCE dark chocolate. Together they create the most luxuriously rich and creamy vegan hot chocolate.

Chocolatier’s Tip

  • It is important to use Barista coconut milk (or any other Barista-style milk) as it is thicker than regular coconut milk.
  • You can toast the marshmallows with a blow-torch for a caramelised flavour and golden-brown colour.
  • If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.
2 people


  • 1 tbsp white miso (shiro)
  • 450 ml Barista coconut milk (see Tip)
  • 20 ml coconut cream (not creamed coconut)
  • 20 g Lindt Hot Chocolate Powder
  • 1 vanilla pod
  • 50 g Lindt EXCELLENCE 70% Dark Chocolate, chopped into chunks
  • To serve:
  • Vegan marshmallows (see Tip)
  • Lindt EXCELLENCE 70% Dark Chocolate, grated into curls


Step 1.

Add the miso, coconut milk, coconut cream and Lindt Hot Chocolate Powder into a blender. Scrape in the seeds from the vanilla pod and blitz until smooth.

Step 2.

Pour into a small saucepan, add the chopped chocolate and place over a medium heat. Whisk continuously until the chocolate has melted and you have a smooth and creamy mixture - it should be just steaming, do not allow it to boil as the cream will split.

Step 3.

Divide between two heat-proof mugs, sprinkle with vegan marshmallows and curls of chocolate, if wished.


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