I love drinking hot beverages, especially tea and coffee. My mum would experiment a lot with them, so it became a habit for me even after I grew up.
I have a beautiful vegan pumpkin spiced milk here if you can’t tolerate dairy.
I also have a vegan pumpkin hot chocolate with real pumpkin puree if you love Pumpkin Spiced Lattes and want something similar.
If you want to see my pumpkin spice cold brew with oat milk, check out this. I also have a pumpkin spiced chai recipe here.
Now, Christmas is approaching, so I thought why not try a beautiful hot chocolate?
When the holiday season rolls around, there’s nothing better than wrapping your hands around a warm mug of hot chocolate.
This vegan version is rich, creamy, and festive, topped with dairy-free whipped cream, sprinkles, and holiday-shaped marshmallows to make it extra magical.
It’s the perfect drink to sip by the Christmas tree, with carols playing in the background and maybe a cookie or two on the side.
Whether you top it with a cloud of whipped cream or sip it plain in your favorite mug, this recipe will warm you from the inside out.
And because it’s dairy-free, refined sugar-free, and naturally vegan, it works for nearly every kind of lifestyle.
Again, you can use normal milk too. But I’m making it with vegan milk.
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make It Extra Tasty:
- Use high-quality cocoa powder for the deepest chocolate flavor. I recommend this cocoa powder.
- For extra creaminess, swap almond milk for oat milk, which gives a naturally thick texture. Here’s my go-to oat milk.
- A handheld frother is amazing for getting that café-style foamy top (grab one here).
- If you want to make it indulgent, add a spoonful of coconut cream while heating the milk—it makes it richer.
Let’s get to the recipe!
The Best Vegan Hot Chocolate (Christmas Edition)
Course: BreakfastDifficulty: Easy2
servings5
minutes10
minutes15
minutesIngredients
3 cups unsweetened almond milk (or any plant-based milk of choice)
3 tablespoons unsweetened cocoa powder
3 tablespoons maple syrup (or agave nectar)
½ cup dairy-free dark chocolate chips
1 teaspoon vanilla extract
Pinch of sea salt
Dairy-free whipped cream, marshmallows, and festive sprinkles for topping
Directions
- In a medium saucepan, heat the almond milk over medium heat until warm but not boiling. Whisk in cocoa powder and maple syrup until smooth and fully combined.
- Add the dairy-free chocolate chips and stir until melted and silky.
- Remove from heat, then stir in vanilla extract and a pinch of sea salt to balance the sweetness. Pour into mugs and top generously with dairy-free whipped cream, star-shaped marshmallows, and red and green sprinkles to give it that holiday flair.
- Don’t boil the milk if you’re using nut milk – it will not hold and break.
Variations and Substitutes:
For a peppermint twist, add a drop of peppermint extract and garnish with a candy cane.
To make it spicier, whisk in a pinch of cinnamon and cayenne for Mexican-style hot chocolate.
If you don’t have chocolate chips, use 2 extra tablespoons of cocoa powder and increase the maple syrup slightly.
For a nut-free version, stick with soy milk or oat milk.
This vegan hot chocolate is the ultimate Christmas drink—festive, cozy, and loved by everyone at the table.
It’s simple enough for a weeknight treat and special enough to serve at holiday gatherings.
Whip up a batch, pile on the toppings, and let the holiday cheer warm you up from the inside out.
