Vegan Hot Cocoa

Looking down on a mug full of hot cocoa with whipped cream and chocolate syrup on top. There's a cinnamon stick in the mug and more beside. There are chocolate chips around the mug.

This vegan hot cocoa is so easy to make and is indulgent and delicious with every sip. Don't forget to add some steamed soy milk on top!

Course Drinks

Cuisine American

Diet Vegan

Prep Time 2

Cook Time 5

Total Time 7

Servings

Calories 219kcal

Author Marly McMillen

Equipment

Medium Saucepan

Ingredients

2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar (see note)
2 cups plant-based milk (See note)
2 tablespoons dairy-free chocolate chips
Optional Toppings: vegan marshmallows, coconut whipped cream, steamed soy milk, a sprinkle of nutmeg, or a cinnamon stick for stirring.

Instructions

Add the cocoa powder and sugar to a saucepan over medium-low heat. Stir in the milk and continue cooking until the liquid becomes warm.
Stir in the chocolate chips until melted. Remove from heat and pour it into 2 cups.
Add your favorite toppings and serve.

Notes

I've tested many types of plant-based milk and find that the Kirkland Soy Milk creates the best froth. If you don't care about froth, I recommend unsweetened vanilla-flavored almond milk or this creamy pecan milk.

The nutritional estimate is based on using unsweetened soy milk. It also does not include optional toppings.

For a lower calorie and reduced-carb version, replace sugar with zero-calorie sweetener. Based on using stevia, the nutrition estimate is 173 calories, 16g carbs, 9g protein, 9g fat, 3g fiber.

Nutrition