My mum made me hot chocolate whenever I was down or had a bad day in school.
I’m in my 30s and I still love hot chocolate.
I experiment often with hot chocolate and I will include more recipes as I make them.
But today, we’re making vegan hot chocolate.
I started making this vegan version last winter when I wanted something creamy and rich without any dairy.
It quickly became my go-to comfort drink, especially on slow evenings when I light a candle, grab a blanket, and need something sweet to sip while watching a movie.
This vegan hot chocolate tastes indulgent but is made from simple, wholesome ingredients you probably already have in your kitchen.
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make It Even More Delicious
- For a super silky texture, I use this milk frother to blend everything together — it makes the hot chocolate extra foamy and café-style.
- Use organic cocoa powder for a deeper chocolate flavor; I love this Dutch-processed cocoa for its rich color and smooth taste.
- Add a tiny pinch of espresso powder or instant coffee granules to intensify the chocolate flavor — it won’t taste like coffee, just richer.
- Try making it in this small saucepan set for quick, even heating — it’s perfect for cozy winter drinks.
- If you love topping your cocoa, use these coconut-based whipped cream cans — they’re vegan, fluffy, and lightly sweet.
Vegan Hot Chocolate
Course: BreakfastDifficulty: Easy2
servings5
minutes10
minutesIngredients
2 cups unsweetened almond milk (or any plant-based milk)
2 tablespoons cocoa powder
2 tablespoons maple syrup (or agave syrup)
1 tablespoon dairy-free chocolate chips
½ teaspoon vanilla extract
A pinch of salt
Optional toppings: coconut whipped cream, shaved chocolate, or a dusting of cocoa
Directions
- In a small saucepan, whisk together the almond milk, cocoa powder, maple syrup, and salt. Place the pan over medium heat and whisk continuously until everything is smooth and slightly steamy. You don’t want it to boil — just enough to warm the milk and dissolve the cocoa completely.
- Add the dairy-free chocolate chips and whisk until melted and creamy. The hot chocolate will start to thicken slightly as it heats — if you prefer it richer, you can simmer for an extra minute or two. Remove from the heat and stir in the vanilla extract.
- Pour into mugs and top with a swirl of coconut whipped cream, a sprinkle of cocoa powder, or a few mini marshmallows if you like. Sit back, sip slowly, and let it melt away the chill.
Notes
- This is one of my favorite beverages during Christmas
Variations and Substitutes
- Milk: You can use oat milk, cashew milk, or soy milk — all work beautifully. Oat milk gives it a naturally sweet flavor and extra creaminess.
- Sweetener: Swap maple syrup for agave, coconut sugar, or even a few drops of stevia.
- Flavor twists: Add cinnamon and a dash of nutmeg for a spiced version, or a drop of peppermint extract for a festive twist.
- Extra indulgent: Blend in a spoonful of peanut butter or a square of dark chocolate before serving.
Conclusion
This vegan hot chocolate is everything I love about cozy winter evenings — warm, creamy, and chocolatey without being heavy.
It’s proof that you don’t need dairy to enjoy a truly decadent cup of cocoa.
Make it part of your winter ritual, pair it with your favorite cookies, and savor it!
