Vegan Spiced Hot Cocoa is the perfect drink to cozy up with when the weather turns chilly. It’s rich, creamy, and has just the right amount of warmth from a blend of spices. What I love about this Vegan Spiced Hot Cocoa is how comforting it is—it’s the kind of drink you can sip while winding down after a long day. The best part? You can make it entirely plant-based, and it still tastes just as indulgent as the classic version. The combination of cocoa and spices creates a unique flavor that’s both sweet and a little spicy, making it a treat for the senses.
Making the Cocoa
To make Vegan Spiced Hot Cocoa, start by warming up your favorite non-dairy milk in a pot. Almond milk, oat milk, or coconut milk all work great, but I find oat milk adds the perfect creaminess. Then, stir in cocoa powder, a touch of cinnamon, and a pinch of cayenne pepper for that extra kick. This mix gives the cocoa its rich flavor and warming spice. You can adjust the spices to your liking, depending on how bold you want the flavors to be. For sweetness, a bit of maple syrup does the trick, but you can also use agave or your favorite sweetener.
The Perfect Topping
Once your Vegan Spiced Hot Cocoa is ready, the fun part is topping it off! I love adding a dollop of whipped coconut cream or a sprinkle of extra cinnamon on top. If you’re feeling extra indulgent, add some dark chocolate shavings for a richer cocoa experience. A cinnamon stick or a few marshmallows can also make the drink feel even more festive. No matter what you choose, the toppings bring the Vegan Spiced Hot Cocoa to life and make it even more enjoyable.
Enjoying the Moment
Sipping on Vegan Spiced Hot Cocoa is one of those small moments that can make your day a little brighter. It’s not just about the drink; it’s about taking the time to slow down and enjoy something warm and comforting. Whether you’re curled up with a book or enjoying a quiet evening with friends, this spiced hot cocoa is sure to make the moment feel special. I love how this Vegan Spiced Hot Cocoa brings a touch of indulgence without the guilt, all while being completely plant-based. It’s a cozy, feel-good drink that anyone can enjoy.
Table of Contents
Chef’s Notes- Vegan Spiced Hot Cocoa
- Whisking is Key: Constantly whisk the mixture while heating to avoid clumps of cacao or spices. This will help achieve that smooth, creamy texture.
- Choose Fresh Spices: Using freshly ground spices, especially nutmeg and cinnamon, makes a big difference in the flavor depth. If possible, grate the nutmeg yourself.
- Thickening Tip: If you prefer a thicker hot cocoa, you can add a bit more arrowroot powder or cornstarch. Adjust to your desired consistency.
- Adjust Sweetness: Depending on your sweetness preference, you can tweak the maple syrup or blackstrap molasses. For a sweeter drink, increase the maple syrup, or for a deeper flavor, add more molasses.
- Customizing Flavor: For an extra warm touch, add a dash of vanilla extract or a pinch of cayenne pepper to give your cocoa a subtle kick.
- Keep it Smooth: Make sure to dissolve the arrowroot powder (or cornstarch) in cold milk before adding it to the hot cocoa to avoid lumps.
- Serving Tip: Top your spiced hot cocoa with vegan whipped cream, a sprinkle of cinnamon, or even vegan marshmallows for a festive finish.
Vegan Spiced Hot Cocoa
Indulge in the rich and creamy goodness of our Vegan Spiced Hot Cocoa! This delightful beverage combines the robust flavors of cacao and blackstrap molasses with warming spices, creating a luscious, pudding-like texture. Perfect for cozy evenings or festive gatherings, this healthy twist on traditional hot chocolate will have you feeling both satisfied and guilt-free. Embrace the comforting embrace of this wholesome drink and elevate your hot beverage game today!
4
cups5
minutes10
minutes200
kcal15
minutesKeep the screen of your device on
Ingredients
- Spices
3 tsp ground ginger
1 tsp ground cinnamon
1 tsp freshly grated nutmeg
1/2 tsp ground allspice
- Sweeteners
4 tbsp pure maple syrup
2 tbsp blackstrap molasses
- Base
6 cups plant-based milk divided
4 tbsp raw cacao powder
- Thickener
2 tbsp arrowroot powder
- Alternative Ingredients:
Plant-Based Milk: Substitute with almond milk soy milk, or cashew milk.
Arrowroot Powder: Replace with cornstarch for thickening.
Maple Syrup: Use agave nectar or coconut syrup as an alternative sweetener.
Blackstrap Molasses: Replace with regular molasses or date syrup for a similar flavor.
Raw Cacao Powder: Use unsweetened cocoa powder if raw cacao is unavailable.
Ground Spices: Ensure to use fresh spices; alternatively use a pre-mixed pumpkin spice blend for convenience.
Directions
- Combine Ingredients: In a large saucepan, pour 3 cups of plant-based milk. Stir in the ground ginger, ground cinnamon, grated nutmeg, ground allspice, raw cacao powder, pure maple syrup, and blackstrap molasses.
- Heat and Simmer: Place the saucepan over medium heat. Whisk continuously to ensure all spices and cacao are well incorporated. Bring the mixture to a rapid simmer, which should take about 5 minutes.
- Prepare Thickener: While the mixture heats, take the remaining 3 cups of plant-based milk and whisk in the arrowroot powder until smooth and free of lumps.
- Thicken Hot Cocoa: Once the hot cocoa is simmering, slowly pour in the arrowroot slurry while whisking constantly. Continue to whisk for an additional 1 minute until the mixture thickens to a creamy consistency.
- Serve: Remove the saucepan from heat. Ladle the hot cocoa into mugs and serve immediately. For an extra touch, garnish with a sprinkle of cinnamon or a dollop of vegan whipped cream if desired.
Equipment
- mixing bowls
- measuring cups and spoons
- stainless steel cookware set
Nutrition Facts
- Calories: 200kcal
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 400mg
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 20g
- Protein: 5g
- Vitamin A: 300IU
- Vitamin C: 0mg
- Calcium: 300mg
- Iron: 4mg
FAQ- Vegan Spiced Hot Cocoa
Can I use regular cocoa powder instead of raw cacao powder?
Yes, you can substitute raw cacao powder with unsweetened cocoa powder. However, raw cacao tends to have a richer flavor, so you may need to adjust the sweetness slightly.
Can I use a different type of milk?
Absolutely! You can use almond milk, soy milk, cashew milk, or any plant-based milk of your choice. Just make sure it’s unsweetened for the best flavor balance.
Can I make this in advance and store it?
Yes, you can make the hot cocoa ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently over low heat, whisking to reincorporate the ingredients.
Is there a substitute for arrowroot powder?
If you don’t have arrowroot powder, cornstarch can be used as a substitute. Use the same amount as the arrowroot powder for thickening.
Can I make this hot cocoa spicier?
Yes! You can add a pinch of cayenne pepper or increase the amount of ginger and cinnamon for a spicier, more intense flavor. Just start with small amounts and adjust to taste.
