Vegan Hot Chocolate – homemade
This vegan hot chocolate is a rich, creamy cup made on the stovetop with almond milk, cocoa powder and melted vegan chocolate chips, finished with a hint of peppermint and a swirl of dairy-free whipped cream. It comes together in one pot in under ten minutes, and it is exactly the drink you want when the weather outside makes you all gloomy and depressed. No worries, I’ve got the perfect solution: make this at home and you’ll instantly feel better.
For me, the perfect winter means a cozy interior, baked goods (gingerbread, anyone?), sweet smells and hot drinks that make the outside cold more bearable. Hot chocolate is one of those things that simply yells “HAPPINESS!”, and I believe it should be illegal to deprive yourself of this amazing drink during this time of the year. And I’m here to tell you that I’ve 100% got your back.
The ingredients that make it work
The base of this drink is almond milk, but I’m happy to tell you that any plant-based milk makes for an amazing substitute when it comes to hot chocolate, and I’ve actually come to prefer it tastewise. The only recommendation I have is to be sure that you’re using sugar-free milk, or at least pay attention to that, as your hot chocolate might turn out too sweet when you add your own. Oat milk gives you the creamiest, most latte-like body, while almond and soy stay a little lighter.
I use two chocolate elements on purpose. The cocoa powder brings the deep, slightly bitter chocolate backbone, and the vegan chocolate chips melt in to add sweetness, gloss and that thick, coating texture you can’t get from cocoa alone. A little coconut sugar or brown sugar rounds everything out, and the peppermint extract is what turns an ordinary cup into something that tastes like the holidays. If you want to give your cup a bit of vanilla flavor, I highly recommend using vanilla seeds from the vanilla stick instead of vanilla essence, though the latter would work as well.
How to get it smooth and lump-free
The trick to a velvety cup is heat control. Warm the milk with the vanilla stick and sugar on low heat only until it is simmering, then take it off the heat before you add anything chocolate. Cocoa powder and chocolate chips scorch and turn grainy if you boil them, so the residual warmth of the milk is enough to melt everything gently.
Whisk the cocoa in first, and keep whisking until there are no dry pockets left, because cocoa powder loves to clump the second it hits liquid. Then stir in the chocolate chips and let them sit for about a minute so they soften before you whisk again. Add the peppermint extract last, off the heat, so its aroma stays bright instead of cooking off. If your cocoa still looks stubborn, a quick blitz with an immersion blender pulls the whole thing together and adds a lovely froth on top.
Make it your own
This recipe is easy to adjust once you know the ratios. Skip the peppermint extract for a classic, unflavored hot chocolate, or swap it for a pinch of cinnamon or a shot of espresso if that’s more your mood. Taste before serving and add a touch more sugar if you like it sweeter, or a little extra cocoa if you want it darker and more intense. And here’s a bonus worth mentioning: vegan hot chocolate tends to have fewer calories than the regular dairy version, so you can go back for a second cup with a clear conscience.
If chocolate in every form is your love language, this cup keeps very good company with an easy chocolate mousse or a batch of raw almond chocolate truffles on the side. For more ideas on which plant milk to reach for, my guide to homemade nut milk recipes will point you in the right direction.
Serving and storing it
Hot chocolate is at its best served warm, straight from the pot, divided between cups and topped with vegan whipped cream and a shower of shredded chocolate. If you have leftovers, let it cool and keep it in a sealed jar in the fridge for up to three days. Reheat it gently on the stovetop over low heat, whisking as it warms, since it thickens as it sits and may need a splash more plant milk to loosen up. I don’t recommend freezing it, as the texture separates once thawed.
If you make this cozy cup, I’d love to know how it turned out. Rate the recipe below and leave a comment telling me whether you kept the peppermint or took it in a cinnamon direction. Happy sipping!
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Vegan Hot Chocolate – homemade
Ingredients
- 4 cups almond milk
- 4 Tbsp cocoa powder
- ½ cup vegan chocolate chips
- 1 Tbsp coconut sugar or brown sugar
- 1 stick vanilla
- ¼ tsp peppermint extract
- 2 Tbsp chocolate shredded
- 4 Tbsp vegan whipped cream
Instructions
- Pour the milk into a pot, add the vanilla stick and sugar and heat it on low until simmering. Remove from heat.
- Add the cocoa powder and whisk until well combined. Add chocolate chips and let sit for about a minute.
- Add the peppermint extract. Whisk to combine.
- Divide between cups and top with whipped cream and shredded chocolate.
- Serve warm. Enjoy!
Frequently Asked Questions
Yes. It is made entirely with plant-based ingredients: almond milk (or any plant milk you prefer), cocoa powder, vegan chocolate chips, coconut or brown sugar, vanilla, peppermint extract and dairy-free whipped cream. There is no dairy or honey anywhere in the recipe.
Any plant-based milk works well, and I have actually come to prefer it tastewise. Oat milk gives the creamiest, most latte-like body, while almond and soy stay a bit lighter. Just use sugar-free milk when you can, or the drink may turn out too sweet once you add your own sweetener.
Whisk the cocoa powder into the warm milk vigorously and don’t stop until there are no dry pockets, since cocoa clumps the instant it hits liquid. Take the pot off the heat before adding the cocoa and chocolate chips so nothing scorches. If it still looks grainy, a quick blitz with an immersion blender smooths it out completely.
Absolutely. The peppermint extract is optional and gives the cup a festive, holiday flavor, but you can leave it out for a classic hot chocolate. A pinch of cinnamon or a shot of espresso are lovely alternatives if you want a different twist.
Let it cool, then keep it in a sealed jar in the fridge for up to three days. Reheat gently on the stovetop over low heat, whisking as it warms. It thickens as it sits, so add a splash more plant milk to loosen it back to a drinkable consistency.
It tends to be. Vegan hot chocolate made with plant milk usually has fewer calories than a version made with whole dairy milk and cream. The exact amount depends on which plant milk and how much sugar and chocolate you use.
The peppermint extract really makes the difference! I love it!