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Cozy up with this rich, creamy, decadent vegan hot chocolate made with real vegan chocolate – a quick and easy, 4-ingredient recipe that’s perfect for chilly days!
Why You’ll Love This Recipe
With just 4 ingredients and no dairy, you can prepare a vegan hot chocolate that’s rich, creamy, just sweet enough, and perfect for chilly evenings and festive moments. While I enjoy hot chocolate year-round, nothing beats sipping hot chocolate loaded with whipped cream and marshmallows while decorating, watching Christmas movies, and wrapping gifts.
I’ve already shared a year-round, homemade vegan hot chocolate mix, but this is my go-to non-dairy hot chocolate for the holidays (and special occasions), using real vegan chocolate for a thicker, more decadent treat. You can’t beat the lusciousness of hot chocolate made with melted plant-based chocolate – and it’s still inexpensive, pantry-friendly, and endlessly customizable. Plus, it’s so easy: simmer the ingredients on the stove, then leave to cool slightly– that’s it!
Looking for more cozy drinks? Try my easy vegan eggnog, Biscoff latte, or thick Mexican hot chocolate.
The Ingredients
Recipe Variations
Along with all the customizations above, this endlessly versatile homemade dairy-free hot chocolate recipe can be flavored further with:
- Cocoa powder: Want an even richer chocolate flavor? Add a spoonful of cocoa powder (regular or Dutch-processed) per serving.
- Orange: Simmer orange peel in the mixture. Remove before serving.
- Spices: Flavor the vegan hot chocolate with cinnamon and nutmeg, chai spice, pumpkin spice, gingerbread spice (+ a small drizzle of molasses), cayenne pepper, etc.
- Flavor extracts/Syrups: i.e., orange, mint, caramel, rose, almond, vanilla, hazelnut, etc. Add it to taste, off-heat.
- Nut butter/Spreads: Add richness with almond butter, pistachio butter, vegan Nutella, etc.
How to Make Vegan Hot Chocolate
Step 1: Add all the ingredients to a medium saucepan and bring to an almost boil over medium heat, whisking regularly to avoid burning at the bottom of the pot.
Step 2: Lower the heat to medium-low and simmer for 10 minutes, occasionally whisking/scraping down the sides, until slightly thickened. Once creamy, turn off the heat, taste it, and adjust the sweetness level. Add the lid and leave it to cool for 10 minutes before serving.
If the mixture starts to bubble up and over, reduce the heat more and whisk.
FAQs
Yes! For a single serving, add vegan chocolate, sugar, and instant coffee (if using) to a mug with just enough plant-based milk to cover. Microwave in 20-30 second bursts until melted, then top with the remaining vegan milk and heat for 40-60 seconds to your desired temperature. Be careful—hot vegan milk can bubble over if left too long.
Yes, it’s great for large batches and keeping it warm during parties. Add all ingredients and heat on LOW for 2-3 hours, stirring occasionally. Use the ‘keep warm’ function to serve over time.
Yes, whisk in 1 tbsp cornstarch (adjust as needed) for a thicker drink without added chocolate, but note it’s best consumed immediately as it won’t store well.
Pro Recipe Tips
- Use high-quality vegan chocolate: Make sure it’s real vegan chocolate made with cocoa butter and a flavor you like.
- Choose your plant milk carefully: Make sure it’s one you love the flavor of, and use a higher-fat, richer option (like coconut milk) for the creamiest results. A blend of coconut milk and other milk makes a great ‘in between’.
- For frothy dairy-free hot chocolate: This works best with barista-style milk, using a handheld ‘frother.’
- To keep it warm: Keep the vegan hot chocolate warm in a lidded saucepan (for a couple of hours), an insulated flask/carafe, or in a crockpot on ‘keep warm’ function.
Topping Ideas
- Vegan whipped cream
- Marshmallows
- Chocolate shavings
- A candy cane or gingerbread mug topper
- Chocolate/caramel sauce (or other sauces/syrups)
- Crushed cookies/candies
How To Store Leftovers?
Leftover homemade vegan hot chocolate should be fine in a jug in the fridge for 3-4 days. Reheat on the stove or in a microwave, stirring well.
Add all of the ingredients to a medium saucepan and bring to a boil over medium heat. Whisk regularly to prevent the vegan chocolate from sticking to the bottom of the pot.
Lower the heat to medium-low and simmer for 10 minutes. Occasionally whisking and scraping down the sides. The mixture will rise, if that happens too fast and is about to spill out of the pot, lower the heat more and give it a whisk.
Once a creamy rich texture is achieved, turn off the heat, taste, and adjust the sweetness level.
Remove the pot from the stove. Cover with a lid and allow to cool for 10 minutes.
Enjoy hot.
- Use high-quality vegan chocolate: Make sure it’s real vegan chocolate made with cocoa butter and a flavor you like.
- Choose your plant milk carefully: Make sure it’s one you love the flavor of, and use a higher-fat, richer option (like coconut milk) for the creamiest results. A blend of coconut milk and other plant milk makes a great ‘in between’.
- For frothy dairy-free hot chocolate: This works best with barista-style milk, using a handheld ‘frother.’
Calories: 2085kcalCarbohydrates: 164gProtein: 51gFat: 153gSaturated Fat: 36gPolyunsaturated Fat: 47gMonounsaturated Fat: 47gSodium: 10082mgPotassium: 67mgFiber: 35gSugar: 115gCalcium: 9555mgIron: 13mg
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
