|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 2g||9%|
|Total Sugars 25g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nothing warms you on a cold day like a steaming mug of hot chocolate. Because it has real melted chocolate instead of just cocoa powder, it's a little different from—and richer than—cocoa. It's also not something that can be made from a mix, like cocoa can. For vegan eaters, the regular version, which is made with dairy milk, is off-limits, so we set out to make a version that is safe for all, no matter what your milk preferences are. To make hot chocolate vegan, you need only to swap out the liquid for a non-dairy milk, so it was an easy feat.
This hot chocolate is best made on the stove, and the recipe can be easily doubled or halved. It can be made in the microwave, as well. You'll simply heat a non-dairy milk until hot, then add cocoa powder, chocolate chips, a pinch of salt, and sugar. Once the chips have melted and everything has come together to steamy perfection, you've got a creamy and luscious vegan hot chocolate for two. Lots of different flavors work for this if you want to switch things up, from a dash of peppermint extract to a few shakes of cinnamon; we have more suggestions in the variations box below.
Once hot, serve as is or with a dollop of vegan whipped cream or a sprinkle of cinnamon on top. It's also great with a cinnamon stick stirrer.
"This is a perfectly balanced hot chocolate—neither too sweet nor too rich—that's ideal for those who don't consume dairy products. I used oat milk and prepared it on the stove. It's a great starting point for flavor additions, like cinnamon, cardamom, or ground chiles."—Danielle Centoni
2 cups unsweetened non-dairy milk
1/4 cup vegan semisweet chocolate chips
1 tablespoon cocoa powder
1 tablespoon sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
Gather the ingredients.
Add the non-dairy milk to a small saucepan on medium heat, and heat until very hot, but not boiling, about 2 minutes.
Lower the heat to a simmer. Add the chocolate chips, cocoa powder, sugar, vanilla, and salt. Stir the mixture until the chocolate is completely melted, about 2 minutes more.
Remove from the heat and whisk until the mixture is well combined and frothy.
Divide the hot chocolate between two mugs and serve immediately.
- Most semisweet chocolate chips are vegan. You'll want to check the label for anything that implies dairy, such as whey or milk solids. Guittard is our favorite vegan chocolate chip for its creamy texture, and we used the semisweet version they refer to as baking chips on the label.
- Any non-dairy milk will work, if you want to use whatever you have on hand. We like Whole Foods unsweetened almond milk for its texture, as it's less watery than other non-dairy milks can be.
Flavor this hot chocolate with any of the following:
- 1/4 teaspoon peppermint extract
- 1 tablespoon maple syrup instead of sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
How To Make Hot Chocolate in the Microwave
Heat the milk for 1 1/2 minutes in a microwave oven in a microwave-safe bowl. Add the chocolate chips, cocoa powder, sugar, vanilla, and salt. Stir the mixture, then heat the mixture in 30-second increments, stirring after each, until chocolate is fully melted. Remove from the microwave and whisk until mixture is well combined and frothy.
How to Store
Because melted chocolate will harden once cold, this cannot easily be made ahead. It can only be stored in the fridge if you reheat it completely until the chocolate has melted again, and whisk thoroughly.