Vegan Hot Chocolate

Person pouring hot chocolate into a glass mug on a wood table.

5 from 39 votes

This Vegan Hot Chocolate is luxury in a glass! A decadent blend of cocoa powder, dark chocolate, and two kinds of dairy-free milk result in a dreamy, warming winter drink. It’s a luxe, grown-up version of the classic.

Prep Time3

Cook Time15

Total Time18

Course: Dessert, Drinks

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: Nisha Vora

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

General Note: The serving size will look quite small, but this hot chocolate is quite rich. Feel free to serve a bigger portion though! For a lighter hot chocolate, see Notes 1 and 2.

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