This easy Vegan Hot Chocolate is sweet, rich and creamy. Made with melted dark chocolate and dairy-free milk, it is super chocolaty!
I have been enjoying Vegan Hot Chocolate and Vegan Hot Cocoa lately. Some of you may be wondering what the difference is.
Hot Cocoa has cocoa powder, or my personal preference, raw cacao powder. Hot Chocolate has melted chocolate, so it contains all the ingredients of whatever chocolate you are using, like sugar and vanilla.
I personally prefer hot chocolate over hot cocoa, probably because it is rich and thick from the dark chocolate being melted down, but I will gladly drink either one.
For some hot cocoa recipes, try my Spiced Hot Cocoa or my Vegan Peanut Butter Hot Cocoa.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Dark chocolate: I used dark chocolate for this recipe. When I first posted this recipe I used a 85% dark chocolate bar. When updating it I used dark chocolate baking chunks. You could also use chocolate chips.
- Maple syrup: Adds sweetness. You could also use agave syrup, stevia, or your favorite sweetener.
- Vanilla extract: Enhances flavors.
- Almond milk: I used unsweetened almond milk because I like to control the amount of sugar. You could use soy milk, oat milk, cashew milk or your favorite dairy-free milk.
- Salt: Enhances flavors. Just a pinch of salt makes all the difference in bringing out the sweetness of the hot chocolate.
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Step 1: Pour almond milk into a saucepan. Bring to a simmer on medium heat (chg in recipe card).
Step 2: Add chocolate, maple syrup, vanilla extract, and salt. Lower heat to medium low and whisk to blend ingredients.
Cook at medium-low heat or 5 minutes, or until chocolate is melted and combined.
This Vegan Hot Chocolate will last up to 5 days in an airtight container in the fridge. To reheat it, you can heat it on the stovetop or in a mug in the microwave until hot.
📖 Variations / Additions
- Peppermint extract for a Mint Hot Chocolate
- Cinnamon, nutmeg, cayenne pepper, and Mexican chocolate for a Vegan Mexican Hot Chocolate
- Shot of espresso or Cold Brew Coffee
- Whipped coconut cream
- Store-bought vegan whipped cream
- Grated vegan chocolate
- Vegan marshmallows
- Pinch of cacao powder (or cocoa powder)
Hot Chocolate and Hot Cocoa Recipes
Curl up with some Vegan Hot Chocolate and forget about all your cares!
I originally posted this vegan hot chocolate recipe February 22, 2017. I added new photos, text, and a video when I republished it.
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🧂 You May Need
Vegan Hot Chocolate
- ½ cup dark chocolate chunks or finely grated dark chocolate bar
- 2 cups unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- full fat coconut milk for whipped cream - optional
- Pinch salt
Coconut Whipped Cream
- Refrigerate coconut milk overnight. Scoop thick part off the top. Mix coconut milk in a high speed blender or Nutribullet. Refrigerate.
- Bring almond milk to a simmer in a small saucepan over medium-high heat. Add in chocolate, vanilla extract, maple syrup, and salt. Reduce the heat to medium-low. Simmer for 5 minutes, whisking constantly until chocolate is melted and almond milk is frothy.
- Top with whipped coconut milk and grated chocolate.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
This looks delicious! Definitely going to try it 😉
Kimberly @ Berly's Kitchen says
This sounds so rich and creamy! Love that it's dairy-free and gluten-free. Pinning for later.