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Healthy Vegan Gingerbread Hot Chocolate

Healthy Vegan Gingerbread Hot Chocolate

Nisha Vora
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!
5 from 3 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Drinks
Cuisine American
Servings 1


  • 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***


  • 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.
Keyword chocolate, drinks, gingerbread, gluten-free, holidays, hot chocolate, nut-free, refined sugar free, soy-free, winter
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