When it comes to warm winter drinks, My go-to’s are tea and a rich and creamy hot chocolate. This Vegan Hot Cocoa is a recipe I love whipping up in no time when I am in need of a little comfort. With this recipe, you can keep it simple and basic or you can make it a peppermint hot chocolate or Mexican hot chocolate. I’m excited to share with you how to make your favourite cup of dairy free hot chocolate from scratch. So what would you choose? A full mug of Peppermint Hot Chocolate, Spicy Mexican Hot Chocolate or just keep it basic? Either way, it’s vegan, rich, smooth and creamy. The choice is yours this holiday season.
peppermint or mexican vegan hot cocoa?
To be honest, I’m a sucker for peppermint- as you heard me mention in my last post multiple times. So I would choose peppermint over and over again. My favourite peppermint extract to use is by Simply Organics (not sponsored). It is a clean and absolutely delicious addition to all recipes peppermint. But if you aren’t a peppermint fan, maybe you’ll walk on the wild side with the Mexican vegan hot chocolate. Although I love the peppermint version, there is something thrilling about taking a sip of that Mexican vegan hot cocoa. It has just that little kick to keep you on your toes.
What is my Picky Husband’s favourite? His favourite of the two choices was the peppermint version! We are both peppermint fiends, it truly is our favourite flavour in the holiday season. But if you aren’t typically a fan of either type, you can just stick to the base recipe which produces a decadent and tasty dairy free hot chocolate on its own. Add vanilla instead of peppermint extract and veto the cayenne- toss in some toasted vegan marshmallows and HELLO it’s a win. Have I mentioned my intense love for My Dandies, yet? They are epic.
here are a few reasons why you should make this dairy free hot chocolate
- This vegan hot cocoa is very rich and decadent. It isn’t overly sweet but it is the perfect liquid dessert to have after dinner. If you take the peppermint road, it is like an after eight in a mug. It’s pretty luxurious. If you find the hot chocolate to be too rich, just thin out the mixture with a little bit more almond milk. But I love mine just as it is.
- Cheers (with a big mug of this vegan hot cocoa in hand) to evenings cozied up by the fire reading a book or watching holiday movies. I love snuggling up on the couch when it is chilly outside. But I always need a hot drink to be near me. This cozy vegan drink is perfect for those occasions; keeping your belly warm and your heart happy.
- Although this hot vegan drink is great for snuggling up on the couch, it’s also a life savour if you enjoy winter activities outside. Pack it in a thermos while you go skating, snowshoeing, skiing, or sledding. This dairy free hot chocolate will keep that chill out of your body and give you an energy boost to do one more lap, take one more step, or do one more run.
what makes this vegan hot chocolate recipe so creamy?
I used half almond milk and half coconut milk (full fat), which is what made this drink so creamy. You could use all almond milk (or soy, cashew etc.) but it won’t be as creamy. It is the full-fat coconut milk that creates a velvety smoothness in this vegan hot chocolate recipe. Again, there are lots of choices for you to make with this Christmas hot chocolate but the bottom line is that this needs to be your winter drink this season!
Looking for more cozy vegan drinks? Try these!
Stay cozy this December with a mug full of this chocolate goodness. Say goodbye to the Pumpkin Spice Lattes, as winter is all about the dairy free hot chocolate. Let the mexican hot cocoa warm you up this season or put a little extra pep in your step with some good old’ peppermint vegan hot cocoa.
vegan hot cocoa
- 1 1/2 cup plant based milk
- 1 cup coconut milk (full fat from a can)
- 1 tsp coconut oil
- 2-3 tbsp maple syrup
- 4 tbsp cacao powder/ cocoa powder
- 1/2 tsp cinnamon
- + 1/2 cup almond milk (to thin at the end- optional)
peppermint hot cocoa
- 1/2-1 tsp peppermint extract
mexican hot cocoa
- 1/8-1/4 tsp cayenne
- Melt the coconut oil in a saucepan over medium heat. Once melted add the 2 cups of milk, and whisk.
- Add in the cacao and the maple syrup and whisk to dissolve any clumps of the cacao powder. Then add the cinnamon, peppermint OR cayenne. Whisk and then taste test. See if you want more maple syrup to sweeten it, more spice from cayenne, or more jolly goodness of peppermint.
- Option to then put the mixture into a blender to froth it up a bit. If you find the mixture too thick and rich, add 1/2 cup more of almond milk. Top with coconut whip (see notes), add vegan marshmallows or just enjoy as is!