Vegan Christmas Hot Chocolate with Almond Milk

Cozy, creamy, and festive, this vegan Christmas hot chocolate brings coffeehouse vibes home in minutes. Make a classic cup, then dress it up with peppermint or gingerbread spice for instant holiday magic. It is naturally dairy free and gluten free when you choose the right chocolate and marshmallows. Grab a mug and make a batch tonight.

Diet notes

• Vegan when you use plant milk, maple syrup or another vegan sweetener, and dairy-free chocolate.

• Gluten free by nature, but if you’re using oat milk make sure to choose a certified gluten free brand.

• 1 cup unsweetened almond milk (240 ml), or any plant milk you like
• 2 tablespoons unsweetened cocoa powder (about 10 to 12 g)
• 1 to 2 tablespoons pure maple syrup (15 to 30 ml), to taste
• 1 to 2 tablespoons dairy-free dark chocolate chips, or finely chopped dark chocolate (about 14 to 28 g)
• 1⁄2 teaspoon vanilla extract (2.5 ml)
• Pinch of fine sea salt, optional but recommended

Optional festive toppings
Coconut whipped cream, crushed candy canes, vegan marshmallows labeled gluten free, orange zest, chocolate shavings.

Bloom the cocoa
In a small saucepan, whisk the cocoa powder with 2 tablespoons of the cold almond milk and the maple syrup into a smooth paste. This prevents lumps and deepens the chocolate flavor.

Warm gently
Whisk in the remaining milk. Heat over medium, stirring often, until steaming and tiny bubbles form around the edges. Do not let it boil – gentle heat keeps the texture silky and prevents separation.

Melt the chocolate
Take the pan off the heat. Add the chocolate chips and whisk until fully melted and glossy.

Finish and taste
Stir in the vanilla and a small pinch of salt. Taste, then sweeten to preference.

Serve
Prewarm your mug with hot water, pour in the hot chocolate, and enjoy. For an ultra smooth sip, strain through a fine mesh sieve as you pour.

Pick one per mug, start small, then adjust to taste.

• Peppermint hot chocolate
  Add 1 to 2 drops peppermint extract, or stir with a candy cane.
• Gingerbread hot chocolate
  Add 1⁄4 to 1⁄2 teaspoon gingerbread spice. A tiny pinch of black pepper adds warmth.
• Orange spice hot chocolate
  Add 1 strip orange peel and a small pinch of cinnamon and nutmeg. Steep 2 to 3 minutes, then remove peel.
• Mexican inspired
  Add a pinch of cinnamon and a tiny pinch of cayenne.

Make it extra creamy or thicker

• Extra creamy
  Stir in 1 to 2 teaspoons canned coconut cream (5 to 10 ml) or 1 teaspoon cashew butter for body.
• Make it thicker
  Mix 1 teaspoon cornstarch (about 3 g) with 2 teaspoons cold milk. Whisk into the pan and simmer 30 to 60 seconds until it lightly coats a spoon. For arrowroot, use 1⁄2 teaspoon (about 1.5 g) and keep the mixture below a boil.

Frothy finish

Blend with an immersion blender for 5 to 10 seconds, or use a handheld milk frother right in the pan.

Microwave single-serve option

• In a large microwave safe mug, whisk cocoa powder, maple syrup, and 2 tablespoons milk into a smooth paste.
• Whisk in the remaining milk. Heat for 30 seconds, whisk, then repeat 30 second bursts until hot.
• Stir in chocolate chips to melt, then add vanilla and a small pinch of salt.

• Quick concentrate
  Double the cocoa and chocolate for a richer base, refrigerate up to 3 days. To serve, dilute with hot milk to taste.
• Keep warm for guests
  Transfer to a slow cooker on Warm. Cover and stir every 15 minutes. Hold up to 2 hours. Set out jars with crushed candy canes, vegan marshmallows, and orange zest.

For a crowd

Makes 8 servings

• 8 cups unsweetened almond milk (1.9 liters)
• 1 cup unsweetened cocoa powder (80 to 96 g)
• 1⁄2 to 1 cup pure maple syrup, to taste (120 to 240 ml)
• 1⁄2 to 1 cup dairy free dark chocolate chips or chopped chocolate (112 to 224 g)
• 4 teaspoons vanilla extract (20 ml)
• Pinch fine sea salt
  Warm gently on low and keep below a simmer. Offer peppermint extract, gingerbread spice, and orange peel on the side so guests can customize.

Troubleshooting

• Too bitter
  Add a splash more milk or maple syrup.
• Too sweet
  Whisk in 1 teaspoon cocoa and a small splash of milk.
• Grainy
  Whisk off the heat until smooth, then rewarm gently. Avoid boiling.
• Too thin
  Use the cornstarch or arrowroot method, or simmer briefly to reduce.

Storage

Refrigerate leftovers up to 3 days. Reheat gently, then add festive flavorings just before serving.

FAQs

• Are all marshmallows vegan
  Many contain gelatin. Choose vegan marshmallows labeled gluten free if needed.
• Is dark chocolate always vegan
  Not always. Avoid milk solids, whey, and butterfat. Look for dairy free on the label.
• Can I use oat milk
  Yes. Choose certified gluten free if needed. Oat milk makes a very creamy cup.
• Can I skip the chocolate chips
  Yes. Add 1 extra teaspoon cocoa plus a splash more maple syrup to balance.