This vegan hot chocolate recipe is like a hug in a mug. It’s SO creamy without a touch of dairy, perfectly sweet yet completely refined sugar free! I know you’re going to be sipping on this recipe all winter long.
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I know it’s only November and all, but now that Halloween is over, my body, mind, and soul are preparing for winter and nothing screams winter is coming more than a steamy cup of (healthy!) hot chocolate.
Picture yourself sitting by the fire, hot chocolate in one hand (topped with an excessive amount of marshmallows of course), a vegan chocolate chip cookie in the other hand, a bowl of popcorn in front of you, completely blissed out that *almost* nothing in the world can bother you.
Or maybe you’re more into gingerbread cookies, but either way, I think that sounds like the most perfect winter day ever.
Key to making it creamy
You might think it’s impossible to create a rich and creamy hot chocolate without a single drop of milk or cream. Well friends, I’m here to tell you otherwise.
This vegan hot chocolate recipe is insanely creamy, rich, steamy, decadent, every (positive) adjective ever and it’s entirely dairy free. The key? CANNED coconut milk.
Canned coconut milk is much richer than a carton of coconut milk (or any non dairy milk) because it hasn’t been watered down.
How to make this recipe
First, you’ll want to add the cocoa powder, cinnamon and a small pinch of sea salt (about 1/16 tsp) to a pot and whisk together.
Stir in the canned coconut milk, maple syrup and vanilla extract. If you have an immersion blender, it really comes in handy (no pun intended) with this recipe because it helps to combine all the ingredients and make it super creamy and frothy.
If you don’t have an immersion blender, a good old fashioned whisk will work just fine, or you can add all of the ingredients to a regular blender to get the same frothy feel.
Either way, heat everything up until it’s nice and warm, and pour into mugs. I like to top it off with some dairy free marshmallows or coconut whipped cream and a sprinkle of fresh cinnamon.
Recipe tips & tricks!
- To make this vegan hot chocolate even creamier, I like to add 1-2 tablespoons of hemp hearts. This ingredient is optional, but if you do add it, you’ll want to blend everything together until completely smooth, about 1 minute, before heating.
- You can use full fat or light coconut milk for this recipe, but full fat will make a more luxurious and creamy texture, but it will also be a bit filling and almost too heavy for some. I find light coconut milk (from a can) is the perfect balance of creamy without being too heavy.
- This recipe is best served right away, but it will store for about 3 days if you want to make a big batch and save some for later!
- If serving with marshmallows, I like to make the hot chocolate very hot and add the marshmallows on top so they melt in ever so slightly to the hot chocolate. SO good.
- You can use whatever cocoa powder you have with great results, such as dutch cocoa or regular unsweetened cocoa powder. Cacao powder also works, but is slightly bitter compared to cocoa so you may need to add a touch more maple syrup.
Try these next!
- Amazing Almond Flour Brownies
- Gluten Free Banana Chocolate Chip Muffins
- Golden Milk Latte Recipe
- Chocolate Espresso Smoothie
Creamy Vegan Hot Chocolate
- Add the cocoa powder, cinnamon and salt to a pan and whisk together.
- Pour in the canned coconut milk, vanilla and maple syrup.
- Use an immersion blender to make it nice and frothy or whisk it really well until no cocoa clumps remain.
- Heat over low/medium heat until warm/hot.
- Serve with marshmallows, whipped cream or enjoy as it!