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    Home » Drinks

    Published: Mar 6, 2019 · Modified: Jan 17, 2024 by Courtney Hunter · This post may contain affiliate links · Leave a Comment

    Vegan Hot Chocolate

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    This vegan hot chocolate tastes just like traditional hot chocolate with simple ingredients that you likely have in your pantry. It's rich, creamy, and delicious.

    Vegan hot chocolate in a mug with marshmallows around it and in it with chocolate spoons on the side.

    I am picky about my hot chocolate. It has to be just right if I am going to drink it. My kids are now asking for this "best hot chocolate" every day! This is more of a treat thing for us, so their request is not granted, but at least they love this easy vegan hot chocolate recipe.

    Want to know the secret ingredient that makes this creamy vegan hot chocolate so good? Brown sugar! It adds a little bit of complexity to this classic recipe. Here are some other tasty things that go great with this hot chocolate: Delicious Vegan Cinnamon Rolls, Vegan cinnamon biscuits, or this Vegan Coffee Cake. These are all great for snow days. This is a very simple recipe that can be whipped up quickly on a cold winter day or any day you want a cup of hot cocoa

    What I love about this recipe...

    • It's easy to make
    • It has a rich chocolate flavor and is delicious
    • Comes together quickly
    • Made with basic ingredients
    Jump to:
    • What I love about this recipe...
    • Ingredients and Substitutions
    • How to make this dairy free hot chocolate recipe
    • Expert Tips and Tricks
    • Recipe FAQS
    • Check out these other vegan recipes...
    • Brown Sugar Vegan Hot Chocolate

    Ingredients and Substitutions

    Vegan hot chocolate ingredients in small containers with black labels.
    • Non-dairy milk- The best vegan milk for vegan dairy-free hot chocolate will depend on your taste, personal preference, and whatever your favorite plant-based milk is. Typically, a thicker, richer, creamy milk will taste the best. Almond milk- this will be thinner milk and not as creamy. Soy milk- makes excellent hot chocolate. Cashew milk- more of a creamy milk. Oat milk- we love creamy oat milk hot chocolate. Coconut milk- makes very creamy hot chocolate and has a taste of coconut. You can use full-fat coconut milk or lite coconut milk.
    • Unsweetened cocoa powder- it's important to use unsweetened cocoa powder because the sweet version doesn't work in this recipe.
    • Brown sugar- could you use white sugar? Yeah, you could. But brown sugar makes this ultra-rich and delicious.
    • Pinch of salt- just a super small pinch will make the chocolate flavor pop.
    • Vanilla extract adds another layer of complexity, but you can leave it out if you want to. It's not a make-or-break ingredient.

    Optional but highly recommended...

    • Vegan Marshmallows- Most marshmallows contain gelatin. So, you need to make sure you find vegan marshmallows. There are several brands available. Dandies and Trader Joe's has mini marshmallows and regular marshmallows depending on the time of year; both are gelatin-free
    • Vegan Whipping Cream- Vegan whipping cream is usually near the Cool Whip freezer section or where they have the canned, regular whipping cream. My absolute favorite brand is So Delicious Cocowhip. However, there are a lot of other brands out there.

    Check out the recipe card at the bottom of this post for full ingredient and quantity information.

    How to make this dairy free hot chocolate recipe

    Dry ingredients for vegan hot chocolate in a pan.

    Step 1- Take a small saucepan and add the unsweetened cocoa powder and brown sugar with a whisk until incorporated. Then slowly add the non dairy milk while whisking. You will end up with what looks like a chocolate mess on the top, but don't panic! It will mix in nicely.

    After mixing the dry ingredients with the wet ingredients for vegan hot chocolate in a saucepan.

    Step 2- Then slowly add the non dairy milk while whisking. You will end up with what looks like a chocolate mess on the top, but don't panic! It will mix in nicely.

    Vegan Hot chocolate on the stove in a pot once it's smoothed out.

    Step 3- Cook on medium heat for a few minutes until smooth and warm, stirring as needed. Remove from heat, add vanilla and salt, stir.

    Up close vegan hot chocolate in a mug with marshmallows.

    Step 4- Once cooled down, it is ready for your favorite toppings.

    Expert Tips and Tricks

    • Be very careful when you drink it off the stove; you don't want to burn your tongue.
    • It's best to sift the cocoa powder if you can to limit the amount of chunks you have to smooth out with a whisk.
    • If this sits for too long, it can get a thickness to the top, just stir it, and it will blend right back in.
    A close up of a mug with vegan hot chocolate and marshmallows on top.

    Recipe FAQS

    How do you store leftover hot chocolate?

    If you have leftovers, you can place the hot chocolate in a cup or mug with plastic wrap over the top firmly covered and place it in the refrigerator. This will last up to 4 days.

    How do you reheat leftovers?

    Microwave- You can reheat in the microwave for 1 minute to a minute thirty. Stove- Or you can reheat at low heat on the stove if you would prefer.

    What are the best toppings for a mug of hot chocolate?

    -vegan marshmallows
    -vegan whipping cream
    -vegan chocolate chips or dark chocolate chips
    -pinch of cinnamon
    -sprinkles
    -candy canes
    -whatever you like on your vegan hot chocolate

    Can I make this homemade hot chocolate with less sugar?

    Depending on your unsweetened cocoa, you can get away with using less brown sugar than called for. Some are more bitter than others.
    You can always play around with it. But ⅓ cup seems to be the sweet spot. If you add a lot of mix-ins like coconut whip or marshmallows, you may prefer the ¼ cup brown sugar. I wouldn't substitute any other sugars, like pure maple syrup or white sugar, as that will change the flavor. 

    How do you make hot chocolate for a crowd?

    If you want this to serve more than two people, then double the recipe until you have enough for everything. I would cook it on the stove first and then transfer it to a crockpot to stay warm.

    Check out these other vegan recipes...

    • vegan hot chocolate bombs
      Vegan Hot Chocolate Bombs
    • Vegan Chocolate Chip Muffins Recipe
      Vegan Chocolate Chip Muffins Recipe
    • baked vegan donuts
      Delish Cinnamon and Sugar Vegan Baked Donuts
    • Single vegan pumpkin cookie on a white background with some cookie crumbs around it and a cinnamon drizzle on the cookie.
      Vegan Pumpkin Cookies

    If you loved this recipe, then give it a 5-star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook. 

    vegan hot chocolate in a mug with marshmallows on it and around it.

    Brown Sugar Vegan Hot Chocolate

    This is the best creamy, delicious, perfect for cold days hot chocolate, with the perfect amount of sweet and chocolatey.
    5 from 2 votes
    Print Pin Rate
    Course: Drinks
    Cuisine: American
    Diet: Vegan
    Prep Time: 2 minutes minutes
    Cook Time: 3 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 2 cups
    Calories: 289kcal
    Author: Courtney Hunter

    Ingredients

    • 2 cups oatmilk* any non dairy milk
    • ¼ cup unsweetened cocoa powder
    • ⅓ cup brown sugar
    • dash salt
    • ½ teaspoon vanilla extract

    Instructions

    • Take a small saucepan and add the unsweetened cocoa powder and brown sugar with a whisk until incorporated. Then slowly add the non dairy milk while whisking. You will end up with what looks like a chocolate mess on the top, but don't panic! It will mix in nicely. 
    • Cook on medium heat for a few minutes until smooth and warm. Remove from heat, add vanilla and salt, and stir. Once cooled, it is ready to enjoy.

    Notes

    **Make sure you let this come to a comfortable room temperature before consuming; things can get pretty hot on the stove.
    Storing- If you have leftovers, you can place the hot chocolate in a cup or mug with plastic wrap over the top firmly covered and place it in the refrigerator. This will last up to 4 days.
    Reheating-
    Microwave- You can reheat in the microwave for 1 minute to a minute thirty.
    Stove- Or you can reheat at low heat on the stove if you would prefer.
    Toppings-
    • vegan marshmallows
    • vegan whipping cream
    • vegan chocolate chips or dark chocolate chips
    • pinch of cinnamon
    • sprinkles
    • candy canes
    • whatever you like on your vegan hot chocolate
    Tips and Tricks- 
      • Be very careful when you drink it off the stove; you don't want to burn your tongue.
      • It's best to sift the cocoa powder if you can to limit the amount of chunks you have to smooth out with a whisk.
      • If this sits for too long, it can get a thickness to the top, just stir it, and it will blend right back in.

    Nutrition

    Serving: 1cup | Calories: 289kcal | Carbohydrates: 65g | Protein: 4g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 95mg | Fiber: 4g | Sugar: 48g
    Tried this Recipe? Tag me Today!Mention @courtneyshomestead or tag #courtneyshomestead!

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    Filed Under: All Recipes, Breakfast, Cheese, sauces, misc, Drinks, Vegan Fall Recipes

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    Hey there! I'm Courtney a self-taught vegan cook and baker, as well as a recipe developer and food photographer based in Oregon. My cooking style revolves around giving classic recipes a vegan twist. Whether you're a die-hard vegan or not, I'm here to share my absolute favorite plant-based recipes that are sure to satisfy everyone's taste buds. Come on in and discover your new go-to vegan recipe that will make you proud to share! Want to learn more about me? Check out my About Me page.

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