This vegan Gingerbread Hot Chocolate is smooth and creamy with a festive gingerbread flavor.
When I make anything gingerbread flavored, I add black strap molasses, ginger, cinnamon, allspice, and nutmeg. I also add sweet maple syrup to balance out the robust flavor of the molasses.
Some people make it without molasses, but to me it isn't gingerbread without it.This vegan Gingerbread Hot Chocolate is smooth and creamy with a festive gingerbread flavor. Click To Tweet
Other Holiday Recipes
- Rich and Creamy Vegan Nog
- Melt-In-Your-Mouth Mexican Chocolate Truffles
- Vegan Fudge
- Christmas Tree Pancakes
How to Make This Recipe
Heat almond milk in a pan on stove. Add chocolate chips, black strap molasses, maple syrup, and spices.
Simmer on medium heat, stirring constantly until chocolate is melted.
Tips for Making Gingerbread Hot Chocolate
- Let the mixture come to a simmer, not a boil. That way it doesn't burn.
- You may be wondering why salt is added. It brings out the sweetness and it adds balance to the drink. If you want to see the difference yourself, try it first without, then with. Your taste buds will thank you!
- As always, taste as you go. You may want more maple syrup or chocolate chips than I've included.
- For a really creamy frothy whipped coconut cream, use only the thick part of the coconut milk after refrigerating, or buy coconut cream. Mix in a Nutribullet or blender.
- whipped coconut cream
- store-bought vegan whipped cream
- grated chocolate
- vegan marshmallows
- cinnamon stick
- pinch of cacao powder (or cocoa powder)
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You May Need
Gingerbread Hot Chocolate
- Pour almond milk into a pan. Bring to a simmer.
- Add in the rest of ingredients. Cook on medium heat, stirring constantly until chocolate melts.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.