This Vegan Hot Chocolate proves you don’t need dairy for a rich, creamy cold weather treat. Plus, I share my secret ingredient for the best hot cocoa!

Overhead view of mug filled with vegan hot chocolate amid festive background

Fact: it’s cold, and we need hot chocolate.

Admittedly, it is not freezing where I am. However, that doesn’t mean my need for hot chocolate is any less, right friends?! If it is freezing where you are, then I suggest you whip this vegan hot chocolate up as soon as you can. Not only will it keep you warm and filled with comfort, it’s perfect for a Netflix night in under a warm, fluffy blanket. Yes to that.

My favourite thing about this recipe is that it mimics the way we made hot cocoa at camp when I was a kid. It was always super chocolatey, but never too sweet, and we’d add a pinch of sea salt for balance. That little bit of salt works some kind of magic and now, all these years later, it’s still my secret ingredient for perfect hot chocolate. 

And now it will be yours too!

Ingredients for vegan hot chocolate

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
  • Almond milk – You can substitute another non-dairy milk here; oat, cashew, soy, or any other that you have on hand.
  • Coconut milk – This shouldn’t be substituted, though! The coconut milk is what makes this hot cocoa rich and creamy.
  • Maple syrup or sugar
  • Sea salt

Add-In and Topping Ideas

  • Ground turmeric
  • Ground cinnamon
  • Coconut whipped cream
  • Vegan marshmallows
  • Crushed candy cane or peppermint candies
Mug of hot cocoa topped with whipped cream, cinnamon, and marshmallows with bottle brush Christmas trees in background

How to Make Vegan Hot Chocolate

Making vegan hot cocoa isn’t really any different than making it with dairy! Here’s what you’ll need to do.

  • Overhead view of cocoa powder in enamel saucepan
  • Overhead view of pouring milk into saucepan with other hot chocolate 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.)

Overhead view of vegan hot chocolate in saucepan

Simmer. Bring the mixture to a simmer and continue to cook for about 5 minutes, or until heated through and bubbling slightly.

Pouring hot chocolate into mug

Add toppings. Pour the hot chocolate into a mug, add your favorite toppings, and enjoy!

Tips for Success

Here are some tips for making the perfect cup of plant-based 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. 
Mug of hot cocoa garnished with whipped cream, cinnamon, and marshmallows

How to Store

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.

Making Hot Cocoa for a Crowd

If you’re hosting a holiday get-together, consider a hot cocoa bar where everyone can fill up a mug with hot chocolate and add their favorite toppings! Simply scale up this recipe so it makes enough to serve all of your guests, then transfer it to a slow cooker and use the Warm setting to keep it warm during your party. (Alternatively, you can make an entire batch of hot cocoa in the slow cooker from start to finish using my Slow Cooker Hot Chocolate recipe.)

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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!

Top view of hot cocoa in mug with whipped cream, cinnamon, and marshmallows

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Mug of hot cocoa topped with whipped cream, cinnamon, and marshmallows with bottle brush Christmas trees in background

Vegan Hot Chocolate/Hot Cocoa (Simple & Creamy)

Servings: 2 servings
Prep Time: 3 minutes
Cook Time: 5 minutes
Total Time: 8 minutes
This Vegan Hot Chocolate is deliciously simple and so creamy! It reminds me of my favourite hot cocoa from camp days.
5 (from 11 ratings)
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Ingredients

Vegan Hot Chocolate/Hot Cocoa (Simple & Creamy)

  • 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 

Vegan Hot Chocolate/Hot Cocoa (Simple & Creamy)

  • 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

Tips for Success

Here are some tips for making the perfect cup of plant-based 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.
  • The use of two milks is to help with balanced thickness. However you can just use one, just know the texture may be different! 

    How to Store

    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.

    Making Hot Cocoa for a Crowd

    If you’re hosting a holiday get-together, consider a hot cocoa bar where everyone can fill up a mug with hot chocolate and add their favorite toppings! Simply scale up this recipe so it makes enough to serve all of your guests, then transfer it to a slow cooker and use the Warm setting to keep it warm during your party. (Alternatively, you can make an entire batch of hot cocoa in the slow cooker from start to finish using my Slow Cooker Hot Chocolate recipe.)
     
Calories: 229kcal, Carbohydrates: 24g, Protein: 5g, Fat: 16g, Saturated Fat: 12g, Sodium: 401mg, Potassium: 373mg, Fiber: 5g, Sugar: 13g, Vitamin C: 1mg, Calcium: 281mg, Iron: 4mg

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.

Cuisine: American
Course: Drinks
Author: Jessica Hylton