This homemade vegan hot chocolate recipe is rich and creamy without dairy! Make it with 5 simple ingredients, including coconut milk, cocoa powder, and maple sryup. Enjoy this warm, plant based hot chocolate topped with marshmallows or coconut whipped cream for a cozy treat on a chilly day.
Fact: it’s cold, and we need hot chocolate. This creamy vegan hot chocolate is warm and comforting, perfect for a Netflix marathon under a warm, fluffy blanket. This recipe is just how I remember making hot cocoa at camp when I was a kid. Super chocolatey, but never too sweet, and we’d add a pinch of sea salt for balance. That little bit of salt is still my secret ingredient for the best vegan hot chocolate ever. And now it will be yours too!
Things to Know About This Vegan Hot Chocolate Recipe
- Rich and creamy, without dairy. I make this rich vegan hot cocoa with coconut milk and almond milk, and it’s even better than the original!
- No store-bought mixes. This homemade vegan hot chocolate tastes a million times better than store-bought, without any fuffy additives. I make this recipe with 5 ingredients and no refined sugar.
- Make it in 10 minutes. Or less. Combine the ingredients, simmer, and serve.
- Every occasion. I make this vegan hot chocolate for Christmas and holidays (or just because!) all season long. It’s perfect for hosting, since you can easily scale up the recipe to serve from a crock pot or slow cooker.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Raw cacao or cocoa powder – I recommend natural, unsweetened cocoa powder. You could use Dutch-processed cocoa powder for an even darker, richer hot chocolate.
- Almond milk – Substitute another non-dairy milk here. You can make dairy free hot chocolate with oat milk, cashew, soy, or any other that you have on hand.
- Coconut milk – Unlike the almond milk above, this should NOT be substituted. Coconut milk is what makes this vegan hot cocoa ultra-rich and creamy. It just isn’t the same without it.
- Maple syrup or sugar – Whichever you prefer. Maple syrup adds a hint of seasonal flavor, but make sure it’s real maple syrup, and not pancake syrup.
- Sea salt – The secret ingredient to the BEST hot chocolate ever, vegan or not. I recommend a flaky sea salt like Maldon salt, which isn’t as salty as regular table salt.
Optional Toppings and Add-ins
This hot chocolate recipe is delicious made as-is, but you can always spice it up (literally) with pumpkin spice syrup or get creative with toppings when serving. These are some quick suggestions.
- Spiced vegan hot chocolate with cinnamon, nutmeg, cayenne, or turmeric
- Vegan peppermint hot chocolate with crushed candy cane or peppermint candies
- Drizzle in homemade caramel sauce
How to Make Vegan Hot Chocolate From Scratch
Making vegan hot cocoa isn’t really any different than making it with dairy! Here’s what you’ll need to do.
Combine the dry ingredients.
- Combine ingredients. Stir together the cocoa powder, milks, sweetener, and salt in a saucepan set over medium heat. (If you’re using any add-ins, they’ll go in now, too.)
Simmer the hot chocolate.
- Simmer. Bring the mixture to a simmer and continue to cook for about 5 minutes, or until heated through and bubbling slightly.
- Add toppings. Pour the hot chocolate into a mug, add your favorite toppings, and enjoy!
Quick Tips for the Best Homemade Hot Chocolate
- Don’t skip the salt! It really is the key to getting balanced flavour, rather than hot chocolate that’s cloyingly sweet.
- Sweeten to taste. If you’re using a milk that’s already sweetened, use less maple syrup or sugar to start; taste and add more if needed.
- Use cocoa powder. Not hot cocoa mix, which is already pre-sweetened.
Build a Hot Chocolate Bar
If you’re hosting a holiday get-together, you can double or triple this vegan hot chocolate recipe. Transfer it to a slow cooker on the Warm setting to keep it warm during your party. Alternatively, prepare your hot cocoa in the Crockpot or slow cooker following my slow cooker hot chocolate recipe.
Before the party, assemble a hot chocolate bar or hot chocolate board with a variety of toppings, such as:
- Rolled wafers
- Syrups and coconut whipped cream
- Vegan marshmallows ,
- Chocolate chips
- Spritz cookies for dipping
Guests can ladle their hot chocolate from the slow cooker into mugs and add their favorites!
How to Store Hot Chocolate
- Refrigerate. If you have leftover hot chocolate, you can store it in a jar or bottle in the refrigerator for up to 3 days.
- Reheat. Enjoy this plant-based hot chocolate cold or warm it up in the microwave or in a saucepan over medium heat.
More Cozy Drink Recipes
- Dirty Chai Latte
- Pumpkin Spice Latte
- Hot Spiced Apple Cider
- Hot Matcha Latte
- Golden Milk
Ingredients
- ¼ cup raw cacao or cocoa powder
- 1 ½ cups non-dairy milk , like almond milk, oat milk or soy milk
- ½ cup coconut milk , from the can, carton or homemade creamy coconut milk, your choice OR another thick milk or vegan heavy cream
- 2 tablespoons maple syrup , or 4 tablespoons of regular sugar
- Dash salt , do not leave out!
- Top with coconut cream, vegan whipped cream and cinnamon
Delicious add-ins
- ¼ teaspoon turmeric
- ¼ teaspoon cinnamon
Instructions
- In a pot over medium heat, stir in the cacao/cocoa powder, the milks, maple syrup (or sugar), and dash of salt. If you’re adding the add-in ingredients, stir them in now too. Stir and simmer for about 5 minutes until everything is heated through and begins to bubble just slightly.
- Top with whipped coconut cream, marshmallows and a dash of cinnamon and enjoy! You can even add vegan marshmallows on top for added comfort.
Notes
Don’t skip the salt! It really is the key to getting balanced flavour, rather than hot chocolate that’s cloyingly sweet.
Sweeten to taste. If you’re using a milk that’s already sweetened, use less maple syrup or sugar to start; taste and add more if needed.
Use cocoa powder. Not hot cocoa mix, which is already pre-sweetened.
A note on the milk. The use of two milks helps achieve a balanced thickness. However, you can use just one, keeping in mind that the texture may be different!
If you have leftover hot chocolate, you can store it in a jar or bottle in the refrigerator for up to 3 days. Enjoy it cold or warm it up in the microwave or in a saucepan over medium heat.
This homemade vegan hot chocolate recipe is rich and creamy without dairy! Make it with 5 simple ingredients, including coconut milk, cocoa powder, and maple sryup. Enjoy this warm, plant based hot chocolate topped with marshmallows or coconut whipped cream for a cozy treat on a chilly day.
Fact: it’s cold, and we need hot chocolate. This creamy vegan hot chocolate is warm and comforting, perfect for a Netflix marathon under a warm, fluffy blanket. This recipe is just how I remember making hot cocoa at camp when I was a kid. Super chocolatey, but never too sweet, and we’d add a pinch of sea salt for balance. That little bit of salt is still my secret ingredient for the best vegan hot chocolate ever. And now it will be yours too!
Things to Know About This Vegan Hot Chocolate Recipe
- Rich and creamy, without dairy. I make this rich vegan hot cocoa with coconut milk and almond milk, and it’s even better than the original!
- No store-bought mixes. This homemade vegan hot chocolate tastes a million times better than store-bought, without any fuffy additives. I make this recipe with 5 ingredients and no refined sugar.
- Make it in 10 minutes. Or less. Combine the ingredients, simmer, and serve.
- Every occasion. I make this vegan hot chocolate for Christmas and holidays (or just because!) all season long. It’s perfect for hosting, since you can easily scale up the recipe to serve from a crock pot or slow cooker.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Raw cacao or cocoa powder – I recommend natural, unsweetened cocoa powder. You could use Dutch-processed cocoa powder for an even darker, richer hot chocolate.
- Almond milk – Substitute another non-dairy milk here. You can make dairy free hot chocolate with oat milk, cashew, soy, or any other that you have on hand.
- Coconut milk – Unlike the almond milk above, this should NOT be substituted. Coconut milk is what makes this vegan hot cocoa ultra-rich and creamy. It just isn’t the same without it.
- Maple syrup or sugar – Whichever you prefer. Maple syrup adds a hint of seasonal flavor, but make sure it’s real maple syrup, and not pancake syrup.
- Sea salt – The secret ingredient to the BEST hot chocolate ever, vegan or not. I recommend a flaky sea salt like Maldon salt, which isn’t as salty as regular table salt.
Optional Toppings and Add-ins
This hot chocolate recipe is delicious made as-is, but you can always spice it up (literally) with pumpkin spice syrup or get creative with toppings when serving. These are some quick suggestions.
- Spiced vegan hot chocolate with cinnamon, nutmeg, cayenne, or turmeric
- Vegan peppermint hot chocolate with crushed candy cane or peppermint candies
- Drizzle in homemade caramel sauce
How to Make Vegan Hot Chocolate From Scratch
Making vegan hot cocoa isn’t really any different than making it with dairy! Here’s what you’ll need to do.
Combine the dry ingredients.
- Combine ingredients. Stir together the cocoa powder, milks, sweetener, and salt in a saucepan set over medium heat. (If you’re using any add-ins, they’ll go in now, too.)
Simmer the hot chocolate.
- Simmer. Bring the mixture to a simmer and continue to cook for about 5 minutes, or until heated through and bubbling slightly.
- Add toppings. Pour the hot chocolate into a mug, add your favorite toppings, and enjoy!
Quick Tips for the Best Homemade Hot Chocolate
- Don’t skip the salt! It really is the key to getting balanced flavour, rather than hot chocolate that’s cloyingly sweet.
- Sweeten to taste. If you’re using a milk that’s already sweetened, use less maple syrup or sugar to start; taste and add more if needed.
- Use cocoa powder. Not hot cocoa mix, which is already pre-sweetened.
Build a Hot Chocolate Bar
If you’re hosting a holiday get-together, you can double or triple this vegan hot chocolate recipe. Transfer it to a slow cooker on the Warm setting to keep it warm during your party. Alternatively, prepare your hot cocoa in the Crockpot or slow cooker following my slow cooker hot chocolate recipe.
Before the party, assemble a hot chocolate bar or hot chocolate board with a variety of toppings, such as:
- Rolled wafers
- Syrups and coconut whipped cream
- Vegan marshmallows ,
- Chocolate chips
- Spritz cookies for dipping
Guests can ladle their hot chocolate from the slow cooker into mugs and add their favorites!
How to Store Hot Chocolate
- Refrigerate. If you have leftover hot chocolate, you can store it in a jar or bottle in the refrigerator for up to 3 days.
- Reheat. Enjoy this plant-based hot chocolate cold or warm it up in the microwave or in a saucepan over medium heat.
More Cozy Drink Recipes
- Dirty Chai Latte
- Pumpkin Spice Latte
- Hot Spiced Apple Cider
- Hot Matcha Latte
- Golden Milk
Ingredients
- ¼ cup raw cacao or cocoa powder
- 1 ½ cups non-dairy milk , like almond milk, oat milk or soy milk
- ½ cup coconut milk , from the can, carton or homemade creamy coconut milk, your choice OR another thick milk or vegan heavy cream
- 2 tablespoons maple syrup , or 4 tablespoons of regular sugar
- Dash salt , do not leave out!
- Top with coconut cream, vegan whipped cream and cinnamon
Delicious add-ins
- ¼ teaspoon turmeric
- ¼ teaspoon cinnamon
Instructions
- In a pot over medium heat, stir in the cacao/cocoa powder, the milks, maple syrup (or sugar), and dash of salt. If you’re adding the add-in ingredients, stir them in now too. Stir and simmer for about 5 minutes until everything is heated through and begins to bubble just slightly.
- Top with whipped coconut cream, marshmallows and a dash of cinnamon and enjoy! You can even add vegan marshmallows on top for added comfort.
Notes
Don’t skip the salt! It really is the key to getting balanced flavour, rather than hot chocolate that’s cloyingly sweet.
Sweeten to taste. If you’re using a milk that’s already sweetened, use less maple syrup or sugar to start; taste and add more if needed.
Use cocoa powder. Not hot cocoa mix, which is already pre-sweetened.
A note on the milk. The use of two milks helps achieve a balanced thickness. However, you can use just one, keeping in mind that the texture may be different!
If you have leftover hot chocolate, you can store it in a jar or bottle in the refrigerator for up to 3 days. Enjoy it cold or warm it up in the microwave or in a saucepan over medium heat.
Vegan Hot Chocolate
Ingredients
- ¼ cup raw cacao or cocoa powder
- 1 ½ cups non-dairy milk like almond milk, oat milk or soy milk
- ½ cup coconut milk from the can, carton or homemade creamy coconut milk, your choice OR another thick milk or vegan heavy cream
- 2 tablespoons maple syrup or 4 tablespoons of regular sugar
- Dash salt do not leave out!
- Top with coconut cream, vegan whipped cream and cinnamon
Delicious add-ins
- ¼ teaspoon turmeric
- ¼ teaspoon cinnamon
Instructions
- In a pot over medium heat, stir in the cacao/cocoa powder, the milks, maple syrup (or sugar), and dash of salt. If you’re adding the add-in ingredients, stir them in now too. Stir and simmer for about 5 minutes until everything is heated through and begins to bubble just slightly.
- Top with whipped coconut cream, marshmallows and a dash of cinnamon and enjoy! You can even add vegan marshmallows on top for added comfort.
Video
Notes
Don’t skip the salt! It really is the key to getting balanced flavour, rather than hot chocolate that’s cloyingly sweet.
Sweeten to taste. If you’re using a milk that’s already sweetened, use less maple syrup or sugar to start; taste and add more if needed.
Use cocoa powder. Not hot cocoa mix, which is already pre-sweetened.
A note on the milk. The use of two milks helps achieve a balanced thickness. However, you can use just one, keeping in mind that the texture may be different!
If you have leftover hot chocolate, you can store it in a jar or bottle in the refrigerator for up to 3 days. Enjoy it cold or warm it up in the microwave or in a saucepan over medium heat.
Nutrition
Vegan Hot Chocolate https://jessicainthekitchen.com/vegan-hot-chocolate-simple-creamy/ December 1, 2021
These vegan gingerbread pancakes are like eating soft, pillowy gingerbread cookies for breakfast. They’re a must-make for Christmas morning!
Everyone is familiar with gingerbread cookies and gingerbread men , but have you ever had actual gingerbread? It’s thick and the perfect combination of chewy and cake-y, almost like a brownie. This gingerbread pancakes recipe is a little bit like that old-fashioned gingerbread, made in the form of vegan pancakes . They’re soft, pillowy, and fluffy; ginger-scented, with the rich, deep flavor of molasses.
Why I Know You’ll Love These Gingerbread Pancakes
- Fluffy and flavorful. Filled with molasses, cinnamon, ginger, cloves, and nutmeg, these homemade pancakes taste JUST like a slice of gingerbread.
- Vegan-friendly. Easy swaps like using vegan butter and non-dairy milk make this recipe 100% vegan, and these pancakes are just as soft and pillowy as ever.
- Perfect for holiday breakfasts. There’s something magical about making these gingerbread pancakes on Christmas morning. The whole house fills with holiday cheer (or that might just be the smell of ginger and spices!).
- Easy to make. The ingredients are simple, and the batter comes together in minutes, just like classic pancake batter.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions. The full recipe, including amounts and details, can be found below (scroll to the recipe card) for your reference.
- Soy milk – Or use your favorite vegan or non-dairy milk.
- Apple cider vinegar (or lemon juice) – To combine with the milk to create your plant-based buttermilk .
- Dry ingredients – All-purpose flour, baking powder, and sea salt. Make sure that your baking powder is as fresh as possible, and not past its expiration date.
- Granulated sugar – Or use maple syrup or agave if you prefer.
- Vegan butter or oil – Here’s how to make your own vegan butter . Otherwise, use your favorite store-bought brand of plant-based butter.
- Spices – To achieve those classic gingerbread flavors, I include ground ginger, cinnamon, cloves (or allspice), and nutmeg. Use freshly grated nutmeg if you can—it’s so good! You could also substitute these individual spices with pumpkin pie spice .
- Sugar cane molasses – I recommend dark molasses for these gingerbread pancakes. Light molasses will also work, though the gingerbread flavor won’t be as robust. I don’t recommend blackstrap molasses, however, as it can taste a bit bitter.
How to Make Gingerbread Pancakes
These pancakes are easy enough that you can whip them up for Christmas morning and still have time to wrap a few last-minute gifts! But why limit yourself to gingerbread pancakes on Christmas? There’s no reason not to make them all year long. They come together just like traditional pancakes:
Prepare the buttermilk.
- Make the buttermilk. Whisk the nut milk and lemon juice or vinegar in a small bowl or measuring cup. Let the mixture sit for 5 minutes, or until it thickens.
- Sift the dry ingredients . Place the flour, baking powder, and salt in a sifter and sift it into a large mixing bowl.
Add the wet ingredients to the dry mixture.
- Finish the pancake batter. Add the sugar, melted butter or oil, spices, molasses, and buttermilk to the bowl with the dry ingredients. Use a spatula to gently stir the batter until it’s just combined.
- Prepare. Heat a griddle pan or large cast-iron skillet over medium heat. Brush it with coconut oil or vegan butter.
- Cook the pancakes. Pour about ¼ cup of batter onto the griddle for each pancake; make as many pancakes at a time as you have room for. Once bubbles start to form on top, allow the pancakes to cook for about 2-3 more minutes, then flip them over once the bubbles begin to pop. Cook for about 2-3 more minutes on the other side, or until the batter is cooked through. Transfer the finished pancakes to a plate and repeat until all the batter is used.
- Serve. Enjoy the pancakes hot, sprinkled with powdered sugar or drizzled with maple syrup on top.
Tips for Perfect Gingerbread Pancakes
- Mixing the batter. It’s okay to have some lumps in the batter, but this can be minimized by sifting the dry ingredients first. If you over-mix once you add the liquid ingredients, you’ll end up with tough pancakes!
- Cooking tips. Pancake making takes a bit of practice. Make sure your griddle is hot, and wait until the pancakes have formed a lot of bubbles before flipping them. The first few pancakes may not be perfect, but by the third, you should get into a good groove and have a better idea of when to flip!
- Topping ideas. In addition to syrup or powdered sugar, you can top your pancakes with coconut whipped cream , candied pecans , chocolate chips, sautéed apples, or candied ginger.
How to Store and Freeze
- Refrigerate leftover pancakes. Store any leftover pancakes in an airtight container in the refrigerator for 2 to 3 days.
- Reheat. Reheat them in the microwave or pop them in a 350ºF oven for 5 to 10 minutes, or until they’re warmed through.
- Freeze. Pancakes are fabulous for freezing! Store them in a freezer bag for up to 2 months. You can warm them up in the microwave or in the oven at 350ºF—they should take about 15 minutes to warm through.
More Vegan Breakfast Recipes
- Apple Pie Pancakes
- Pumpkin Waffles
- Overnight Baked French Toast Casserole (Vegan)
- Buckwheat Pancakes
- Vegan French Toast
Ingredients
- 1 cup soy milk , or any vegan milk
- 2 teaspoons apple cider vinegar , or lemon juice
- 1 cup all-purpose flour , 120g
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 1 tablespoon granulated sugar , (any kind) or maple syrup or agave
- 1 tablespoon vegan butter , or oil + extra for the griddle/pan
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves/allspice
- ¼ teaspoon ground nutmeg
- 2 tablespoons sugar cane molasses , or any molasses
Instructions
- Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes – this will make the vegan buttermilk.
- In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the pancakes fluffy.
- Add the sugar, melted butter/oil, ground ginger,cinnamon, ground cloves/allspice, nutmeg, molasses and the buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps.
- Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
- Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.
- Repeat for the rest of the pancakes. Serve pancakes hot and drizzle with powdered sugar and maple syrup on top and your favorite toppings.
- Enjoy!
Notes
- Mixing the batter. It’s okay to have some lumps in the batter, but this can be minimized by sifting the dry ingredients first. If you over-mix once you add the liquid ingredients, you’ll end up with tough pancakes!
- Cooking tips. Pancake making takes a bit of practice. Make sure your griddle is hot, and wait until the pancakes have formed a lot of bubbles before flipping them. The first few pancakes may not be perfect, but by the third, you should get into a good groove and have a better idea of when to flip!
- Topping ideas. In addition to syrup or powdered sugar, you can top your pancakes with coconut whipped cream , candied pecans , chocolate chips, sautéed apples, or candied ginger.
