Wow your holiday guest with mugs of this decadent Vegan Hot Chocolate! It feels and tastes super fancy but is easy to throw together.
Simmer cocoa powder, dark chocolate, dairy free milk, and a few other simple ingredients on the stove until luxuriously creamy, then top each serving with vegan whipped cream or marshmallows. That’s it!
Much like my Vegan Spiced Eggnog, a steaming mug of vegan hot chocolate is a perfect cozy drink for the holiday season and throughout winter. Each sip is rich, thick, and not overly sweet. The customizable flavor is perfect for adults, but can easily be made sweeter for kids.
Table of Contents:
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. How to customize
6. Frequently Asked Questions
7. Recipe card
Why this recipe works
A chocolate lover’s dream.
Most hot chocolate recipes mix melted chocolate OR cocoa powder with dairy free milk and sugar. In this recipe, we’re using both for the ultimate vegan hot chocolate.
And not just any cocoa powder: Dutch process cocoa powder. It’s been alkalized, which, according to Sally’s Baking Addiction, means the acidic flavor has been washed away. You end up with a no acidity but purer chocolate flavor (and darker color) compared to natural cocoa powder (e.g., Hershey’s).
Once the cocoa is mixed with melted dark chocolate, the mixture becomes deeply rich and velvety. All of your chocoholic friends will be asking for another cup.
No watery hot chocolates here.
We’ve all had the hot chocolate mix stirred in hot water, right? It’s pretty sad stuff, so let’s just say no to that.
In this version, oat milk and lite canned coconut milk are mix to form the perfect creamy and rich but not heavy consistency.
No water in this hot chocolate, please and thank you. The texture is supremely luxurious and undetectably vegan.
Makes enough for a crowd.
This is a large-batch vegan hot chocolate recipe, perfect for serving to crowds or for enjoying leftovers later on. Any extras will store well in an airtight jar in the fridge for up to one week.
When it’s time to party, pour the hot chocolate into a crockpot and set to the warm setting. The slow cooker keeps the drink warm and creamy throughout the night. Put out a ladle, your most festive mugs, and sweet toppings on the side for your party guests to serve themselves.
Ingredient notes
Dark chocolate. Good-quality dark chocolate takes this hot chocolate over the top, making each sip a party for the taste buds.
Tip: I like to use a 70% to 75% dark chocolate bar, chopped up. If your chocolate bar (or chips) has a cacao percentage lower than 65%, start with less sweetener, then adjust as needed.
Substitute: You can also use bittersweet baking chocolate.
Dutch process cocoa powder. This is another secret to an amped-up chocolate flavor. It’s better than natural cocoa powder because of its deeply rich and chocolatey flavor.
Before you go shopping, read this article from Serious Eats. They tested the best Dutch process cocoa brands to help you find one with the right flavor, color, and richness.
Substitute: You can use raw cacao powder or natural cocoa powder (e.g., Hershey’s) if you don’t have Dutch process cocoa. The hot chocolate will be great but less rich in chocolatey flavor.
Tip: In Europe, most cocoa powders are Dutch process but may not be labeled as such.
Lite coconut milk + oat milk. My tests using full-fat coconut milk resulted in a very heavy hot chocolate and my tests with just a standard plant-based milk came out too thin.
But I found the perfect balance when I used some “lite” or reduced-fat coconut milk in addition to oat milk. The combo gives the hot chocolate the perfect luxurious consistency and a creamy body, much like if you were to use real half and half.
Substitute: if you can’t have coconut products, omit the coconut milk and use all oat milk instead.
Espresso powder. Just a little enhances the flavors of the chocolate without making the drink taste like a mocha. Read more about how espresso works its magic in baking in this article by King Arthur Baking. It’s how I get my Best Vegan Brownies to taste mega chocolatey, too!
Substitute: A double shot of brewed espresso will work just as well. Or, if you only have instant coffee powder at home, use that instead. It isn’t as concentrated as espresso powder, but will still get the job done.
And if you’re sensitive to caffeine, either skip the espresso/coffee or use decaf powder.
Maple syrup or sugar. Both maple sugar and cane sugar can be used to sweeten. Use maple syrup if you want a slightly robust caramel flavor.
The sweetness is easy to adjust in this recipe. Taste as you go, adding more sugar/syrup to fit your sweet tooth. You can always stir more in at the end, too (chances are the kids will ask for more sugar).
Vanilla extract. For flavor, obvi!
Substitute: If it’s the holidays and you love the mint-chocolate flavor, use peppermint extract instead.
Step-by-step instructions
Chop up your chocolate.
Add the oat milk, lite coconut milk, chopped chocolate, cocoa powder, espresso powder, sweetener of choice, vanilla, and salt to a saucepan on the stove.
Heat over medium heat to bring the mixture up to a rapid simmer.
Whisk occasionally to help incorporate the cocoa powder into the milk. Keep simmering for 8 to 10 minutes, or until slightly thickened.
Cool for 5 to 10 minutes before serving. Add more sweetener to taste. Pour into mugs and top as desired.
Tips for making this recipe
This is an adult hot chocolate. By this, I mean it isn’t as sweet as most store-bought hot chocolate mixes. I erred on the lower end of sweetness in case you use chocolate with a lower cacao content, as it will make the hot chocolate sweeter.
Hot chocolate not sweet enough for you?
Option 1: Stir in more sugar or maple syrup at the end (if the hot chocolate is still warm, the sugar will dissolve just fine).
Option 2: Top your hot chocolate with a vegan whipped topping (my preference) or marshmallows, and those will add extra sweetness.
Whisk well to remove clumps. As the hot chocolate comes to a simmer, you may notice some clumps from the cocoa. You’ll want to whisk well and frequently to dissolve the clumps (once the milk is hot, it should be easier).
You can also make ensure a clump-free mixture by sifting your cocoa powder first.
As the mixture simmers, the fat from the milks may start to form a skin on the surface. Don’t worry, you can just whisk that away and it won’t compromise the texture.
Let it rest to thicken. If it doesn’t seem as thick as you’d like, don’t fret. This hot chocolate thickens quite a bit as it rests and cools. Once it rests for ~10 minutes, the texture will not only be thicker but will also help you avoid mouth burns (and it continues to thicken).
When reheating, the hot chocolate will likely have thickened so just add a splash of plant milk.
Make a hot chocolate bar! Have some fun for the holidays by warming this vegan hot chocolate in a crockpot and keeping a ladle and mugs on the side. Fill small bowls with all kinds of fun toppings (see ideas below) and let your party guests serve themselves.
How can I customize this hot chocolate?
- Peppermint hot chocolate: Substitute peppermint extract for vanilla and garnish the mug with a candy cane, OR top with whipped cream and shave some mint chocolate on top. A delightful holiday party trick.
- Mexican hot chocolate: You can add 2 cinnamon sticks and ¼ teaspoon cayenne pepper for a spicy kick.
- Spiked hot chocolate: Stir 2 to 3 ounces of bourbon, dark rum, peppermint schnapps, or vegan Irish cream liqueur in at the end, then divide into cups.
- Gingerbread hot chocolate: Try my refined sugar-free Gingerbread Hot Chocolate instead. Don’t forget a piece of Gingerbread Cake on the side for dunking!
- Toppings galore! Top each mug with vegan whipped cream or a nondairy whipped topping, or vegan marshmallows (like Dandies) if you like. Then finish with a sprinkle of shaved dark chocolate or dairy-free chocolate chips.
- Less rich hot chocolate: (1) Use less dark chocolate (4 ounces instead of 6 ounces), and (2) replace the lite coconut milk with more oat milk.
Frequently Asked Questions
Technically, you can make dairy-free hot chocolate with any non-dairy milk. But a combination of lite coconut milk and oat milk is best because it mimics the rich cream and fattiness of traditional dairy milk.
Yes, but the hot chocolate won’t be as thick or rich, but it will still be tasty. Just substitute an equal amount of oat milk, ideally a barista-style or full-fat oat milk.
If you can’t find canned lite coconut milk, make your own by watering down a can of full-fat coconut milk. Use a 2:1 ratio of water to coconut milk.
Option 1: Scoop out 2/3 of the coconut milk from the can and replace the rest of the can with water.
Option 2: For precise measurements, use 4 1/2 oz or 135g full-fat coconut milk and 1 heaping cup / 265 mL water.
Feel free to use another creamy plant milk, like soy milk or cashew milk instead. We haven’t tested these ourselves, but they should work well.
Yes, you can use vegan chocolate chips instead of a dark chocolate bar. Chocolate chips are typically made with lower-quality chocolate than bars and don’t melt the same way, but they still work fine.
A couple considerations: (1) dark chocolate chips are not that common, so if you’re using semisweet chocolate, start with half the amount of maple syrup or sugar (or none at all). (2) Read the labels to make sure your chocolate chips don’t contain milk solids.
Note: you can also use bittersweet baking chocolate.
Dutch process cocoa powder (AKA “alkalized” or “European style” cocoa powder) is the smoother, more mellow alternative to natural cocoa powder. According to Serious Eats, the cocoa beans are “washed with a potassium carbonate solution that neutralizes cocoa’s acidity to a pH of 7” (this is known as the “Dutching” process).
As for flavor, Dutch process cocoa is smooth, mild, and pure in chocolate flavor. It’s the perfect choice in chocolate-forward recipes like this hot chocolate.
We’ve had it after a full 7 days later, and it was still tasty! It does thicken in the fridge, but usually comes back to its normal texture when reheated. If it’s still too thick, thin it out with a bit of plant-based milk or a splash of water as needed.
If you love this Vegan Hot Chocolate as much as we do, please rate and review the recipe with your feedback below! It’s always very much appreciated 🙂
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Vegan Hot Chocolate
Ingredients
- 6 ounces (170g) 70% dark chocolate, chopped (see Note 1)
- 4 cups (960 mL) oat milk (or soy milk)
- 1 (13.5-ounce/400 mL) can of “lite” coconut milk (see Note 2)
- 1/4 cup maple syrup (80g) or organic cane sugar (50g), plus more to taste (see Note 3)
- 2 teaspoons espresso powder or instant coffee powder (optional)
- ¼ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract (see Note 4)
- 1/2 cup (48g) Dutch process cocoa powder (see Note 5)
Optional Toppings
- vegan whipped cream or whipped topping,
- vegan marshmallows
- dark chocolate, shaved with a peeler (or chocolate chips) (see Note 6)
Instructions
- Add the oat milk and lite coconut milk to a 4-quart / 4L (or larger) saucepan or Dutch oven (to prevent overflow, see Note 7). Add the chopped chocolate, maple syrup or sugar, espresso (if using), salt, and vanilla. Use a fine mesh sieve or sifter to sift the cocoa powder directly into the pan (or sift in advance, then add). Sifting removes the clumps, making it easier to whisk.
- Bring to a simmer over medium heat, whisking frequently to incorporate the cocoa powder into the milk. NOTE: When it first comes to a simmer, it will expand in volume and rise upwards, so pay attention and lower the heat as needed to prevent it from bubbling up!Adjust the heat to maintain a simmer for 8 to 10 minutes, whisking occasionally until the hot chocolate has slightly thickened (it will thicken quite a bit more as it rests). TIP: Be sure to not cook at too high heat, as you don't want to burn the chocolate. If a skin forms on the surface of the milk, whisk to reincorporate and lower the heat a bit.
- Cool for 5 to 10 minutes (it'll burn your mouth otherwise!). Whisk again and give it a taste. If desired, sweeten to taste with sugar or maple syrup.Add whipped cream, marshmallows, and shaved chocolate if desired. Enjoy!
- Reheating instructions: Reheat in a saucepan on the stove over medium or medium-low, until warmed through.
Notes
- For less richness, you can use slightly less dark chocolate, about 4 ounces/115g. If you prefer sweet hot chocolate, you can go down to 60% dark chocolate.
- For a lighter hot chocolate, replace the lite coconut milk with more oat milk, but use a barista full-fat variety. If you can’t find canned lite coconut milk, make your own by watering down a can of full-fat coconut milk: use 1/3 of the coconut milk can and replace the rest of the can with water (i.e., use 4 1/2 oz or 135g full-fat coconut milk and 1 heaping cup / 265 mL water).
- This hot chocolate is not too sweet, more of an adult hot chocolate. If you prefer a sweet hot chocolate, stir in more sweetener at the end to taste.
- If it’s the holidays and you love chocolate mint, use peppermint extract instead.
- You can sub with raw cacao powder or natural cocoa powder, but Dutch process has more rich chocolatey flavor!
- If you happen to have mint-flavored dark chocolate, it adds a lovely chocolate-mint flavor!
- It’s important to use a large enough saucepan, as once the hot chocolate comes to a simmer, it will expand in volume quite a bit. If you use a smaller saucepan, it will overflow!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!Recipe: Nisha Vora / Rainbow Plant Life | Photography: Megan Morello
This hot chocolate was amazing! Though I used Ghirardelli cocoa powder and didn’t have access to coconut milk, or espresso powder, I tried my best, and it turned out super great. The complexity of the flavours really surprising to me, since this was my first time using this certain recipe, and I loved it. 10/10, will try again in the future will proper ingredients!
Thanks for sharing your experience, Cyron! We can’t wait for you to try the recipe as written.
This is so delicious and doesn’t taste coconutty or “vegan” as shared by dinner party guests. It’s truly amazing and luxurious, my new go to forever
We’re so happy everyone enjoyed it, Elena! 🙂
Will definitely be trying this, maybe along with the Cinnamon Roll Cake-will report back
Lovely, we hope you enjoy, Jen!
Excellent! Elevated flavor, so good. Diluted it for kids and they loved it.
We appreciate your feedback and support, Sam. Thank you for leaving a review!
Wow! You nailed this recipe. Thick, delicious hot chocolate. Decadence in a mug. Hinges on using high quality chocolate and cocoa powder. A+!
Your review made our day, Shira! Thank you for taking the time to share your thoughts and for trying out the recipe.
I bought the ingredients for this recipe a few weeks ago. I’ve been waiting for a cold weekend to cozy up with it. The weather turned and I decided to make it today. Wow! This is the most premium hot chocolate I’ve ever had! This is the recipe to impress with! I love it!
Amazing to hear you’re such a fan of the hot chocolate, Nick!
Amazing. I had high expectations (because everyone of Nisha’s recipes’ I try is a 10/10) but this blew me away. So creamy. I added a very light sprinkle of cinnamon and it was delicious without any added sweetener. (I didn’t have any oat milk on hand so used Almond milk. No espresso powder.) A small cup is completely satisfying.
Thanks Nisha!
Thanks for sharing, Laurie!
Loved it! So simple to make.
Thanks for the lovely feedback, Ivana!
I made this for NYE and oh maaannnnnnnn it’s creamy and decadent and oh so delicious. I used coconut milk and cashew milk and it worked beautifully. Plus I have lots of leftovers and it has turned into a pudding-like consistency and I sneak multiple spoonfuls a day 🙂
Awesome, Catherine. Thanks for your comment and for taking the time to review!
Best hot chocolate I’ve made. As someone who is “allergic” to the watery stuff (think instant hot chocolate from a packet), I was super satisfied by this recipe. It’s rich, oh so creamy, indulgent, chocolately, and grown up, indeed. Topped it with marshmallows and then savored it. Thank you for yet another awesome recipe, Nisha!
We’re glad you agree this is seriously the best vegan hot chocolate, Amalia! You’re welcome for the recipe!