This is the BEST vegan hot chocolate you'll ever try! It’s rich, creamy, and delicious, needs just 4 ingredients, and only takes 5 minutes.
Who doesn’t love hot chocolate? It’s the best comfort food for when you’re having a bad day. Its smell can change your mood within seconds, and when you taste it you’ll feel better right away!
This drink has just the right amount of sweetness, and it's also healthier than the classic recipe as is made with plant-based ingredients.
It’s the perfect plan for a cozy lazy Sunday, but also for Christmas, from Christmas Eve to Christmas morning, and a tasty treat for kids, but also for grown-ups!
I like to serve it with some toppings like vegan whipped cream, Vegan Whipped Cream, or vegan marshmallows, and with some dairy-free chocolate chips or chopped dark chocolate on top.
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🌟 You’ll love this recipe because it is
- Ready in just 5 minutes!
- Made using just 4 staple kitchen ingredients.
- Super simple and easy to make, and just require 1 saucepan and whisk!
- Creamy, luxurious, and chocolatey.
- The perfect way to warm up when it's cold outside and especially during the Holidays!
🧾 Ingredients
- Unsweetened non-dairy milk: I used almond milk, but any type will do as long as it's unsweetened.
- Dairy-free chocolate chips.
- Granulated sugar.
- Vanilla extract: homemade or store-bought. This ingredient is optional, but it gives the recipe a very good taste.
See the recipe card below for a full list of ingredients and measurements.
🔪 Instructions
Step 1: Add all the ingredients to a saucepan and cook over medium heat until the chocolate is completely melted, whisking frequently.
Step 2: Serve with your favorite toppings.
📋 Substitutions & variations
- Almond milk is my favorite one for this recipe, but please feel free to use any milk you have on hand.
- If not using almond milk, I would go for a type of non-dairy milk with a high content of fat like soy milk, cashew milk, or coconut milk.
- I prefer to use unsweetened milk and add the sweetener I want, but if you like to use sweetened milk just add less sweetener or omit it.
- Instead of chocolate chips, you could use chopped dairy-free semisweet chocolate or dark chocolate and add more or less sugar if needed. Make sure they're vegan.
- Unsweetened cocoa powder can be used instead of chocolate chips, about 2-4 tablespoons, or even a combination of both.
- All kinds of sweeteners work for this recipe (brown, coconut, or cane sugar, or even maple or agave syrup). Make sure the sugar you're using is vegan.
- Try it before serving and add more sugar if needed.
- If you like spiced chocolate, add a little bit of cayenne powder, some peppermint extract, or even cinnamon.
🍽 Equipment
To make this recipe you'll need:
- Measuring tablespoons and measuring cups (or a scale) to weigh your ingredients.
- A saucepan and a whisk.
❄️ Storage
- Refrigerator: store it in an airtight container in the refrigerator for 3-5 days.
- Reheat on the stove: transfer it to a saucepan and heat it up over medium heat until it’s warm enough. If it’s too thick, add more milk until you get a perfect consistency.
- Reheat in the microwave: you can reheat it also in the microwave in 30-second increments, stirring after each, until hot.
💭 Expert tips
- Make it sweeter for kids. Just try it before serving and add more sugar if necessary, then cook 1-2 more minutes until the sugar is dissolved and serve.
- Another way to add extra sweetness is topping it with sweet toppings like vegan whipped cream or marshmallows.
- Make sure the chocolate chips are fully melted to get a super creamy and chocolatey drink.
- It will thicken quite a bit as it rests and cools, so after 10 minutes the texture will be thicker.
- Avoid burning it by cooking it over medium heat and stirring frequently. Also, ensure it never comes to a boil, you want little bubbles to begin to form around the edges.
❓Recipe FAQs
Yep! Just keep in mind it will thicken, so add a little bit more milk when reheating it.
Any non-dairy milk is okay as long as is unsweetened. However, I prefer to use a type of milk with a higher content of fat to make my hot chocolate creamier like almond, soy, coconut, or cashew milk.
I just like mine this way, but if you prefer it even thicker, try to use 1 and ½ cups of almond milk (or any other non-dairy milk) and ½ cup of lite coconut milk.
Just double or triple this recipe. When it’s time to party, pour it into a crockpot and keep it on low heat throughout the evening.
Put out a ladle, mugs, and sweet toppings on the side for your party guests to serve themselves.
Vegan hot chocolate pairs perfectly with a slice of Vegan Pumpkin Bread, or with Vegan Pumpkin Muffins.
The cozy fall flavors together are simply delicious! It also goes great with cookies or any other vegan dessert.
☕ More vegan drink recipes
Did you like this recipe? Please leave a rating and comment below!
The BEST Vegan Hot Chocolate
Ingredients
- 2 cups unsweetened non-dairy milk, I used almond milk
- ⅔ cup dairy-free chocolate chips
- 1-2 tablespoons granulated sugar
- 1 teaspoon vanilla extract, optional
Instructions
- Add all the ingredients to a saucepan and cook over medium heat until the chocolate is completely melted, whisking frequently.
- Serve with your favorite toppings.
Notes
- Almond milk is my favorite one for this recipe, but please feel free to use any milk you have on hand.
- If not using almond milk, I would go for a type of non-dairy milk with a higher content of fat like soy milk, cashew milk, or coconut milk.
- I prefer to use unsweetened milk and add the sweetener to taste later, but if you want to use sweetened milk just add less sweetener or omit it.
- Instead of chocolate chips, you could use chopped dairy-free semisweet chocolate or dark chocolate and add more or less sugar if needed.
- Unsweetened cocoa powder can be used instead of chocolate chips, about 2-4 tablespoons, or even a combination of both.
- All kinds of sweeteners work for this recipe (brown, coconut, cane sugar, or even maple or agave syrup).
- Try it before serving and add more sugar if needed.
- Make sure the sugar and the chocolate chips or chocolate you're using are vegan.
- Refrigerator: store it in an airtight container in the refrigerator for 3-5 days.
- Reheat on the stove: transfer it to a saucepan and heat it up over medium heat until it’s warm enough. If it’s too thick, add a little more milk.
- Reheat in the microwave: you can reheat it also in the microwave in 30-second increments (stirring after each) until hot.
Kumat says
I love hot chocolate but never made it myself. Can't believe how easy it is and how amazing it turns out every time. Thank you for the recipe!
Iosune says
Hi Kumat! Thank YOU 🙂 I'm glad you liked it!
Kelly says
I've just made this hot chocolate and I'm drinking it while I'm typing. It's SO GOOD, I need to leave a comment right away. Thanks for the recipe!
Adriana @ Simple Vegan Blog says
Hi Kelly! Thank you so much 🙂
Krish says
Kooks so tasty will definitely make it on a stressful day. Probably on Friday because I have
Wilson's 2nd stage on Saturday.
Iosune says
Hi Krish! Hope you enjoyed it 🙂
Adriana @ Simple Vegan Blog says
Thanks for your kind comment 🙂
Yesenia Torres says
Too chocolatey for my taste. I think it was to many chocolate chips. Will try to make it again but with 1/2 cup chocolate chips maybe less.
Iosune Robles says
Hi Yesenia! Yes, next time try to add less chocolate chips 🙂 Have a nice day!
Vanessa Cassani says
Love, love, love this! Especially with our Texas weather, hot to cold to rainy indoor weather. This would of been lovely yesterday, will have to save.
Iosune says
Hi Vanessa! So glad you enjoyed it 🙂
Sergio says
Hi Iosune. What if I use cocoa powder instead of chocolate chips or chopped? Di you think it can work or not? And, in this case do I need some butter (such as coconut oil)?
Iosune says
Hi Sergio! I've never tried it myself, but I think it could work. However, I think cocoa powder tastes much butter, especially for this recipe. You could add some oil if you want, but it's not necessary. Hope you enjoy it!