Healthy Vegan Gingerbread Hot Chocolate
Servings: 1
Calories: 199kcal
Ingredients
- 1 1/2 cups (12 ounces or 360 mL) plant-based milk*, divided
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- Scant 1/4 teaspoon nutmeg
- Scant 1/8 teaspoon allspice
- 2 ½ tablespoons (15-20g) raw cacao powder
- 1 tablespoon pure maple syrup**
- 1/2 tablespoon blackstrap molasses
- 1 tablespoon arrowroot powder***
Instructions
- Pour 1 cup (8 ounces or 240 mL) of the plant-based milk into a small or medium saucepan. Add the ginger, cinnamon, nutmeg, allspice, cacao powder, maple syrup, and molasses. Bring to a rapid simmer over medium heat, whisking occasionally to incorporate the cacao powder and spices into the milk.
- Meanwhile, whisk together the remaining 1/2 cup (4 ounces or 120 mL) of the plant-based milk with the arrowroot powder in a bowl until no clumps remain.
- Once the hot chocolate is at a rapid simmer, pour the arrowroot slurry into the hot chocolate, whisking constantly until the mixture thickens, just 30-45 seconds. If you double the recipe, it will take a bit longer for the hot chocolate to thicken. Remove from heat and serve warm.
Video
Notes
* I like to use oat milk or carton coconut milk, but any plant-based milk will work
** Feel free to start with less maple syrup and then add a bit more at the end after tasting.
*** If you can’t find arrowroot powder, you can substitute cornstarch. Cornstarch will take a little longer to thicken, closer to 1-2 minutes.