Best Vegan Hot Chocolate Recipes

DELICIOUS VEGAN HOT CHOCOLATE

Steps:

• Bring the soy milk, sugar, cocoa powder, salt, vanilla extract, cinnamon, and cayenne pepper to a simmer in a saucepan over medium-high heat. Remove from the heat and whisk until frothy. Serve immediately.

MEXICAN HOT CHOCOLATE CUPCAKES (VEGAN)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin lightly or line cups with paper liners.
• Stir flour, sugar, cocoa powder, 1 teaspoon cinnamon, baking soda, 1/2 teaspoon cayenne pepper, and salt in a large bowl. Add water, applesauce, vegetable oil, vanilla extract, and vinegar; mix until batter is smooth.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Transfer to a wire rack and let cool, at least 15 minutes.
• Place chocolate and margarine in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir 1 teaspoon cinnamon and 1/2 teaspoon cayenne pepper into the frosting.
• Spoon frosting over the cupcakes and swirl around to cover the tops.

MEXICAN HOT CHOCOLATE SNICKERDOODLES (VEGAN)

Steps:

• Mix the topping ingredients on a large dinner plate. Set aside.
• In a large bowl combine oil, sugar, syrup and milk using a fork. You have to stir quite vigorously to get them all combined nicely.
• Add the extracts.
• In a second bowl combine the dry ingredients (flour, cocoa powder, baking soda, salt and spices). Add them to the wet ingredients and stir to combine. Mix until you have a pliable dough. If it is too wet add a tad more flour, if its too dry add a tad more milk.
• Roll the dough into balls the size of a walnut. Roll them in the cinnamon-sugar mixture and place them on a paper-lined baking sheet. Use your palm to flatten them into about 2 inch disks. In the book it says to leave at least 2 inches space between the cookies as they will spread, however mine did not spread very much.
• Bake in the preheated oven at 180°C/350°F for 10-12 minutes. Cookies should crackle on top.
• Remove from the oven, let them cool on the baking sheet for 5 minutes. Then transfer to a wire-rack to cool completely.

EASY VEGAN HOT CHOCOLATE

Steps:

• Bring water, sugar, and cocoa to a boil in a small saucepan. Pour in soy milk and stir until combined and heated through, about 3 minutes.

CREAMY VEGAN HOT CHOCOLATE

Steps:

• Combine chocolate chips, cocoa powder, nut butter, salt and 1/2 cup nut or grain milk in a small saucepan. Whisk over medium heat until the chocolate melts and the mixture is smooth, about 1 1/2 minutes.
• Whisk in 1 cup nut or grain milk in a slow, steady stream, and continue whisking until cocoa is steaming, about 1 1/2 minutes. Don't let it come to a boil or the cocoa will separate.
• Taste a spoonful. (Be careful: It's hot.) If you prefer a thinner hot cocoa, add up to 1/2 cup additional milk. If you prefer it sweeter, add a teaspoon of sugar at a time, tasting after each addition. Divide among cups and serve hot.

VEGAN HOT CHOCOLATE

Steps:

• Heat all the ingredients, except the marshmallows, if using, in a small pan over a low heat, stirring frequently until the chocolate has melted. Remove and discard the whole spices with a slotted spoon, if using.
• Divide the hot chocolate between two mugs and top with the vegan marshmallows, if using, and an extra grating of chocolate.

CREAMY PUMPKIN HOT CHOCOLATE (VEGAN)

Steps:

• STOVETOP: Whisk all the ingredients together and heat gently.
• MICROWAVE: Put the pumpkin, cocoa powder, and spice in the bottom of the standard size mug first, mix together well. Pour on the vanilla ricemilk on until almost full then mix together, nuke it until hot. (Double recipe if using an extra tall or wide mug.).

VEGAN HOT CHOCOLATE MIX

Steps:

• Combine the dry ingredients in a bowl. Mix well.
• Stir in chocolate chips. Store in an airtight jar or container.
• To make:
• Add 2-3 tbls.(or more, depending on how chocolaty you want it) of hot chocolate mix to 1 cup of milk in a pan. Heat, stirring, but do not boil, about 6-7 minutes to melt chips and get nice and hot.
• Enjoy!

VEGAN CHAI HOT CHOCOLATE

Steps:

• Pour two-thirds of the oat milk into a saucepan. Add the cocoa, cinnamon, nutmeg, cardamom pod and coffee. Bring to the boil over a medium-high heat. Cook for 1-2 mins.
• Reduce the heat to medium and stir in the vanilla and agave. Froth the remaining oat milk using an electric milk frother or the mini whisk attachment on a hand blender. Strain the hot chocolate into two mugs, discarding the cinnamon and cardamom pod, then gently pour in the frothed milk.
• Top with whipped cream, chocolate shavings and a pinch each of cinnamon and nutmeg, if you like.

RICH (BUT LOW-CAL) VEGAN HOT CHOCOLATE

Steps:

• Combine all ingredients in a small saucepan.
• Heat over medium, watching carefully till it's bubbling. Turn down the heat to low and let it simmer very gently, mostly covered, for 3 minutes or so (say, while you fold that batch of laundry).
• Pour into a cup and enjoy.

VEGAN PEANUT BUTTER HOT CHOCOLATE

Steps:

• Combine almond milk, chocolate chips, and powdered peanut butter in a saucepan. Bring to a simmer over medium heat, stirring constantly until chocolate chips are melted and peanut butter powder is incorporated.
• Pour into a mug and top with fat-free whipped cream if desired.

VEGAN MEXICAN HOT CHOCOLATE

Steps:

• In a small saucepan, whisk together the cocoa powder, sugar, cinnamon, cayenne, and salt and then whisk in the soy milk.
• Place over medium heat and bring to a boil. Remove from the heat and whisk in the vanilla.
• Divide the mixture between two cups and serve hot.