Vegan Hot Chocolate/Hot Cocoa (Simple & Creamy)
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 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. 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
Enjoy friends! If you make this vegan hot chocolate recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
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.
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.
Disclaimer: Although jessicainthekitchen.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. Jessicainthekitchen.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.
Oh my goodness, this is one of the BEST hot chocolates that I have ever tasted in my life. Rich, creamy, perfect balance and I will be making this all Christmas! Can’t wait to try the slow cooker one! Thanks sis!
Hi Kate,
Aww wow thanks so much for sharing with me! You’re so welcome sis!