Believe it or not, deliciously rich Vegan Hot Chocolate topped with homemade whipped topping can be made in only about 10 minutes on your stovetop with just a few ingredients.
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.
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.
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Notes
Tips & VariationsWant to spice up that hot chocolate even more? These are some great additions for those feeling adventurous.