Rich, cozy, and irresistibly creamy, this Vegan Hot Chocolate is the ultimate cold-weather treat. All you need are four ingredients and five minutes on the stovetop to create a warm chocolatey cup of comfort.
There’s nothing more soothing or nostalgic than wrapping my hands around a warm mug of homemade hot cocoa on chilly days. When I don’t want caffeine but am craving something cozy and comforting, I often turn to this easy recipe. And of course, Baby J loves it, too!
Unlike many store-bought mixes that rely on dairy-based powders or artificial flavorings, this version is made with wholesome ingredients that will leave you feeling nourished. This four-ingredient vegan hot cocoa recipe keeps things simple and classic with rich cocoa powder, creamy non-dairy milk, and just the right amount of cane sugar for sweetness. Each sip is wonderfully decadent without feeling too heavy—hot chocolate perfection, if you’re asking me!
Top with vegan marshmallows or coconut whipped cream for a quiet morning treat, cozy dessert, or festive holiday drink. I garnished the mugs in the photos with coconut whip, shaved chocolate, and a sprinkle of cinnamon. Or try one of the many fun mix-ins to give this classic non-dairy hot chocolate recipe a tasty twist. It’s hard to go wrong!
For more comforting drink recipes, try my Anti-Inflammatory Turmeric Latte, Oat Milk Matcha Latte, and Perfect Sweet Potato Latte.
Ingredients
Non-Dairy Milk: Choose any unsweetened, plant-based milk! I like creamy oat milk best (Oatly is my favorite brand). And I also recommend soy, almond, cashew, or macadamia milk. For the richest, creamiest cup, use full-fat coconut milk.
Unsweetened Cocoa Powder: Use a high-quality natural cocoa powder to give this vegan hot chocolate recipe a deep, classic hot chocolate flavor. Dutch-processed cocoa can also be used for an extra-rich, café-style flavor.
Sweetener: Organic cane sugar or agave syrup adds the perfect amount of sweetness to balance the bitterness of the cocoa. Swap with pure maple syrup for a rich, caramel-like note.
Salt. A dash of salt helps to enhance the flavors
Garnish: For the best vegan hot chocolate, top your mug with vegan marshmallows (I buy Dandies or Trader Joe’s brand) or a generous swirl of coconut whipped cream. Both partially melt into the hot chocolate to make it extra indulgent.
Recipe Variations
This dairy-free hot chocolate recipe is the perfect base for adding customizable mix-ins! Try one of these delicious spins to suit your taste and preferences:
Mocha (Espresso) Hot Chocolate: For the adults who want an extra pick-me-up, add an espresso shot or 1-2 teaspoons instant espresso powder per serving for a bold mocha twist.
Date-Sweetened: Substitute the sugar/agave with a naturally sweet, fruit-only option. Blend the cold milk with 4 pitted Medjool dates until smooth. Pour the mixture into the saucepan and warm as directed.
Sugar-Free: If you’d like to avoid sweeteners, swap regular sugar with granulated monk fruit sweetener. For a cane-sugar-free substitute, use coconut sugar .
Extra Chocolately: For a deeper, more intense cocoa flavor, add 1-2 tablespoons chopped vegan dark chocolate (at least 60-70% cocoa). Whisk until the chocolate melts completely for a rich, extra-silky hot chocolate. Stir in an extra splash of milk if the texture becomes too thick.
Spiced: For a warming, aromatic mug reminiscent of Mexican dairy-free hot cocoa, add 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cardamom (or the seeds from 2 cardamom pods), ¼ teaspoon cayenne pepper, and ¼ teaspoon black pepper.
Extra Creamy: Use unsweetened full-fat canned coconut milk. Or do half oat milk and half coconut milk. Add 1 teaspoon pure vanilla extract to enhance the richness.
Peppermint Hot Chocolate: Add ⅛ – ¼ teaspoon culinary-grade peppermint extract (a little goes a long way!) after removing the saucepan from the heat. Top with crushed candy canes, a mixing peppermint stick, or vegan peppermint marshmallows for a festive finish.
Jenné’s Recipe Tips
- Mix the cocoa powder. Mix the cocoa powder with a little (ideally warm) vegan milk before adding the rest of the milk. This breaks up any clumps and guarantees a perfectly smooth cup of hot cocoa. No need to sift the cocoa powder. I learned this clever technique from AllRecipes.
- Heat the milk slowly. Avoid boiling, which can make the vegan hot cocoa grainy, cause the milk to separate, and make the vegan cocoa bubble over. Steaming low and slow ensures the drink stays creamy without forming a skin or scorching on the bottom. So keep your eye on the saucepan, and don’t walk away while it’s heating.
- Use a whisk. A small sauce whisk works especially well to blend the cocoa powder and milk for a smooth, lump-free blend.
- Adjust sweetness. Cocoa powders can vary in bitterness. Start with the suggested sweetener amount, then adjust to your preference.
- Warm the mug before serving. Pour a little hot water into your serving mug, swirl it around, then discard the water. Add your cocoa to the warmed mug! This keeps the drink hotter for longer and prevents the cocoa from cooling too quickly.
Serving Suggestions
Enjoy this dairy-free hot cocoa recipe on cozy mornings, during holiday movie nights, or as a sweet treat to warm up on a chilly day. I love pairing with some of my favorite recipes below for an extra indulgent treat:
Storage Directions
- Refrigerating: Hot cocoa is best enjoyed fresh, but leftovers can be stored in an airtight jar or container in the fridge for up to 3 days. Store the garnishes separately. Shake or whisk the cocoa well before reheating.
- Reheating: Warm in a small saucepan on the stovetop over low heat until it begins to steam, or microwave in 30-second intervals, stirring between each until hot.
Frequently Asked Questions
Yes! Make a batch of the hot chocolate (without the garnishes), and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave when ready to serve.
Definitely! This recipe scales well and easily. Use a medium or large saucepan and keep the heat low, whisking frequently to prevent scorching. I love making big batches for gatherings, then keeping the hot chocolate warm in a crockpot on the WARM setting to serve.
More Comforting Vegan Chocolate Recipes
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Add the cocoa powder and 3 tbsp of non-dairy milk to a small saucepan. Whisk to until the cocoa powder is creamy and all lumps are broken apart.
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Add the sugar, the rest of the non-dairy milk, and the pinch of salt to the saucepan and whisk to combine all of the ingredients.
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Transfer the saucepan to the stove. Warm the hot cocoa on medium heat until it’s steaming but not boiling. Keep an eye on the cocoa and do not walk away from the stove.
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Taste, and add more sugar or agave if necessary.
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Pour the hot chocolate into mugs and top with coconut whipped cream, vegan marshmallows, or your favorite festive garnish.
Storage Directions
- Refrigerating: Hot cocoa is best enjoyed fresh, but leftovers can be stored in an airtight jar or container in the fridge for up to 3 days. Store the garnishes separately. Shake or whisk the cocoa well before reheating.
- Reheating: Warm in a small saucepan on the stovetop over low heat until it begins to steam, or microwave in 30-second intervals, stirring between each until hot.
Jenné’s Recipe Tips
- Mix the cocoa powder. Mix the cocoa powder with a little vegan milk before adding the non-dairy milk. This breaks up any clumps and guarantees a perfectly smooth cup of hot cocoa. No need to sift the cocoa powder. I learned this clever technique from AllRecipes.
- Heat the milk slowly. Avoid boiling, which can make the vegan hot cocoa grainy, cause the milk to separate, and make the vegan cocoa bubble over. Steaming low and slow ensures the drink stays creamy without forming a skin or scorching on the bottom. So keep your eye on the saucepan, and don’t walk away while it’s heating.
- Use a whisk. A small sauce whisk works especially well to blend the cocoa powder and milk for a smooth, lump-free blend.
- Adjust sweetness. Cocoa powders can vary in bitterness. Start with the suggested sweetener amount, then adjust to your preference.
- Warm the mug before serving. Pour a little hot water into your serving mug, swirl it around, then discard the water. Add your cocoa to the warmed mug! This keeps the drink hotter for longer and prevents the cocoa from cooling too quickly.
Seriously Delicious Recipe Variations
This dairy-free hot chocolate recipe is the perfect base for adding customizable mix-ins! Try one of these delicious spins to suit your taste and preferences:
- Date-Sweetened: Substitute the sugar/agave with a naturally sweet, fruit-only option. Blend the cold milk with 4 pitted Medjool dates until smooth. Pour the mixture into the saucepan and warm as directed.
- Sugar-Free: If you’d like to avoid sweeteners, swap regular sugar with granulated monk fruit sweetener. For a cane-sugar-free substitute, use coconut sugar .
- Extra Chocolately: For a deeper, more intense cocoa flavor, add 1-2 tablespoons chopped vegan dark chocolate (at least 60-70% cocoa). Whisk until the chocolate melts completely for a rich, extra-silky hot chocolate. Stir in an extra splash of milk if the texture becomes too thick.
- Spiced: For a warming, aromatic mug reminiscent of Mexican dairy-free hot cocoa, add 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cardamom (or the seeds from 2 cardamom pods), ¼ teaspoon cayenne pepper, and ¼ teaspoon black pepper.
- Extra Creamy: Use unsweetened full-fat canned coconut milk. Or do half oat milk and half coconut milk. Add 1 teaspoon pure vanilla extract to enhance the richness.
- Peppermint Hot Chocolate: Add ⅛ – ¼ teaspoon culinary-grade peppermint extract (a little goes a long way!) after removing the saucepan from the heat. Top with crushed candy canes, a mixing peppermint stick, or vegan peppermint marshmallows for a festive finish.
- Mocha (Espresso) Hot Chocolate: For the adults who want an extra pick-me-up, add an espresso shot or 1-2 teaspoons instant espresso powder per serving for a bold mocha twist.
Calories: 182kcal | Carbohydrates: 46g | Protein: 14g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Sodium: 15mg | Potassium: 1057mg | Fiber: 26g | Sugar: 7g | Calcium: 89mg | Iron: 10mg