Healthy Vegan Gingerbread Hot Chocolate

4.85 from 13 votes

Healthy Vegan Gingerbread Hot Chocolate

While hot cocoa is typically laden with dairy and refined sugar, this Vegan Gingerbread Hot Chocolate is a health food. Made with cacao powder and blackstrap molasses, it’s a hot chocolate you can feel good about. But thanks to a secret ingredient, it has a creamy, pudding-like texture!

Prep Time5

Cook Time10

Total Time15

Course: Drinks

Cuisine: American

Diet: Vegan

Servings:

Author: Nisha Vora

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.

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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.

Nutrition