10-Minute Vegan Hot Chocolate
Believe it or not, this deliciously rich Vegan Hot Chocolate, topped with homemade dairy-free whipped cream, can be made in only about 10 minutes on your stovetop with just a few ingredients.
Nothing says the holidays quite like a warm, sweet, chocolatey beverage that’s topped with light and fluffy vegan whipped cream. If you prefer, we have recipes for vanilla cashew cream and chocolate cashew cream that can be made in only ten minutes and make a great topping as well. It doesn’t even have to be Christmas at my house for us to enjoy this yummy recipe. I love to enjoy this hot chocolate with a batch of oatmeal walnut raisin vegan cookies.
Reasons you will love this hot cocoa
- Rich and Creamy Flavor: This vegan hot chocolate is made with rich, plant-based ingredients that deliver a creamy and indulgent taste without any dairy, perfect for satisfying your chocolate cravings.
- Easy and Quick to Prepare: Ready in just minutes, this dairy-free hot chocolate recipe is incredibly simple to make, providing a quick and comforting treat for busy days or cozy nights in.
- Customizable to Your Taste: Customize your hot chocolate with a variety of plant-based milk options and add-ins like cinnamon, vanilla, or a touch of sea salt to tailor the flavor to your preferences.
- Perfect for All Ages: This vegan hot chocolate is a delightful treat for both kids and adults, making it an ideal beverage for family gatherings, holiday celebrations, or a relaxing solo indulgence.
Ingredients you will need
- Cocoa powder- Basic unsweetened cocoa powder is what I use, but you could substitute cocoa or any type of cocoa powder that you have on hand.
- Plant milk- My preference here is almond milk–vanilla almond milk to be exact–but any type of plant milk can be used.
- Sweetener- The type of sweetener used is really up to you. It can be a dry granular type like date sugar, sucanat, or even maple syrup.
- Vanilla- Pure vanilla extract makes this super delicious, but if you’re using vanilla plant milk, this could even be left out.
- Non-Dairy Chocolate Chips- I really like the Enjoy Life dairy-free chocolate chips. Though the chocolate chips can be left out, I highly recommend them to make this recipe more creamy and chocolatey.
- Salt- It doesn’t take much salt–only a pinch. I love sea salt, but any type will work.
- Vegan Whipped Cream- My homemade vegan whipped cream is the perfect topping to use, but other recipes and brands will also work.
How to make vegan hot chocolate
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
This is such an easy recipe, and the cocoa drink portion is made in just one pot. If you want to make my homemade whipped cream to go with it, you’ll just need an extra bowl and hand mixer.
STEP #1: In a medium saucepan, add all of the ingredients (except the whipped topping)–plant milk, cocoa powder, sweetener, vanilla, salt, and chocolate chips.
Slowly warm on the stovetop on medium heat and whisk all of the ingredients together until blended smoothly. You don’t want it to come to a full boil.
Carefully taste for sweetness and add more sweetener if needed. Pour into mugs and enjoy. To make it even better, top it with my homemade whipped cream.
STEP #2: If you want to make the whipped cream topping, begin by draining the juice from the chickpeas and placing it in a mixing bowl. Save those beans to use later in my Chickpea Avocado Salad that makes the best sandwich ever, or try some of these other Chickpea Vegan Recipes.
Add the cream of tartar and use a hand mixer to whip the two ingredients together until it gets foamy. This will take about 4-5 minutes to get to the right consistency.
Add in 1/2 cup of powdered sugar and whip another minute or two until it’s nice and fluffy. I have a terrific recipe for homemade date powdered sugar to use in this.
Dollop a tablespoonful into each mug of hot chocolate. This is going to make more whipped cream than you need for this hot chocolate recipe so try it on many other dessert recipes and pies.
My inspiration for this came from a recipe by NoraCooks. She has some pretty amazing recipes.
Tips and variations
Want to spice up that hot chocolate even more? These are some great additions for those feeling adventurous.
- Peppermint- Add a little peppermint extract– 1/4-1/2 teaspoon.
- Caramel- Drizzle one teaspoon of homemade Caramel Sauce over the top.
- Pumpkin spice- Just one teaspoon of pumpkin spice makes it even more festive.
Frequently Asked Questions
Yes, you can make vegan hot chocolate in advance. Prepare the hot chocolate as directed, then let it cool and store it in an airtight container in the refrigerator. Don’t add the whipped topping until ready to serve.
You can adjust the sweetness of your vegan hot chocolate by varying the amount of sweetener you add. Taste the mixture as you go and add more sweetener, such as maple syrup, agave, or coconut sugar, until it reaches your desired level of sweetness.
Store in an airtight container for up to 5 days. Reheat gently on the stove or in the microwave before serving.
More Chocolate Vegan Sweets
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10-Minute Vegan Hot Chocolate
Ingredients
- 2 tablespoons unsweetened cocoa powder
- 2 cups unsweetened plant milk
- 1.5 tablespoons date sugar or other sweetener even maple syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1 tablespoon non-dairy chocolate chips optional
Whipped Cream Topping
- 1/2 cup aquafaba chickpea liquid from can or fresh
- 1/8 teaspoon cream of tartar
- 1/2 cup powdered sugar make your own from date, coconut, or other sugar
Instructions
- In a medium saucepan, add all of the ingredients (except the whipped topping)–plant milk, cocoa powder, sweetener, vanilla, salt, and chocolate chips.
- Slowly warm on the stovetop on medium heat and whisk all of the ingredients together until blended smoothly. You don’t want it to come to a full boil.
- Carefully taste for sweetness and add more sweetener if needed.
- Pour into mugs and enjoy. To make it even better, top it with my homemade whipped cream recipe that is below.
Whipped Cream Topping
- This recipe begins with aquafaba chickpea juice, so you can either use the can variety or make your own which is super easy to do in an Instant Pot. I have found that canned chickpeas have about 3/4 cup of juice which is perfect for this recipe. Anywhere from 1/2 cup to 3/4 cup is great.
- If you prefer, we have recipes for vanilla cashew cream and chocolate cashew cream that can be made in only ten minutes and make a great topping as well.
- Begin by draining the juice from the chickpeas and placing it in a mixing bowl. Save those beans to use later in my Chickpea Avocado Salad that makes the best sandwich ever, or try some of these other Chickpea Recipes.
- Next, add the cream of tartar and use a hand mixer to whip the two ingredients together until it gets foamy. This will take about 4-5 minutes to get to the right consistency. See my photos above to get a visual of what you’re looking for.
- Add in 1/2 cup of powdered sugar and whip another minute or two until it’s nice and fluffy.
- Dollop a tablespoonful onto each mug of hot chocolate. This is going to make more whipped cream than you need for this hot chocolate recipe so try it on many other dessert recipes like Chocolate Mousse and Crockpot Lava Cake.
Video
Notes
- Peppermint- Add a little peppermint extract– 1/4-1/2 teaspoon.
- Caramel- Drizzle one teaspoon of homemade Caramel Sauce over the top.
- Pumpkin spice- Just one teaspoon of pumpkin spice makes it even more festive.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
