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.
Servings: 1
Calories: 190kcal
Ingredients
- 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.
Instructions
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. Add Christmas toppings.
Notes
Christmas flavor ideas
- 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.Make ahead and party service
- 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
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.