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!
1 1/2cups(12 ounces or 360 mL) plant-based milk*, divided
Scant 1/4 teaspoon nutmeg
Scant 1/8 teaspoon allspice
2 ½tablespoons(15-20g) raw cacao powder
1tablespoonpure maple syrup**
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.
* 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.