Vegan Hot Chocolate

This Vegan Hot Chocolate is rich and creamy, easy to make and super comforting!

Why you’ll love this Vegan Hot Chocolate:

• it’s thick and creamy
• it’s rich and chocolatey
• it’s warming and comforting 
• it’s quick and easy to make
• it’s easily customisable
• it’s gluten-free
• it’s refined sugar free
• it’s nut-free optional!

How to make this Vegan Hot Chocolate

Scroll down to the bottom of the post for the full recipe.

• Place all the ingredients in a saucepan.

• Mix well, ensuring that the cornflour (cornstarch) has completely dissolved before heating.

• Cook on a medium heat, stirring regularly, for around 5 minutes or until thickened.

Tip: It is crucial to ensure that the cornflour (cornstarch) has dissolved completely before heating, otherwise it will clump up once you start to cook the mixture. Regular stirring is also necessary to ensure you don’t get clumps.

• Serve and enjoy immediately!

Substitutions you can make to this Vegan Hot Chocolate recipe:

• you can use any type of plant-based milk: almond milk, cashew milk, oat milk, rice milk, soy milk etc
• you can omit the cornflour (cornstarch) or substitute it with tapioca flour
• you can use any type of sweetener: maple syrup, agave syrup, brown rice syrup, coconut sugar etc
• you can add a pinch of mixed spice or cinnamon or even chilli powder for depth of flavour
• you can add some peppermint extract or orange extract for freshness
• you can add a teaspoon peanut butter or almond butter for extra rich creaminess.

More vegan hot drinks:

• Red Wine Hot Chocolate
• Kinako Latte
• Lemon Tea
• Eggnog
• Amazake

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Vegan Hot Chocolate

This Vegan Hot Chocolate is rich and creamy, easy to make and super comforting!

5 from 4 votes

Print Pin Rate

Course: Drinks

Cuisine: Italian

Keyword: vegan chocolate drink, vegan drinking chocolate, vegan hot chocolate

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 1

Calories: 74kcal

Author: Rhian Williams

Ingredients

• 250 ml (1 cup) unsweetened cashew milk (or sub any other plant-based milk)250 ml (1 cup) unsweetened cashew milk (or sub any other plant-based milk)
• 1 teaspoon cocoa powder1 teaspoon cocoa powder
• 2 teaspoons (1 tablespoon) maple syrup to taste (or sub any other sweetener)2 teaspoons (1 tablespoon) maple syrup to taste (or sub any other sweetener)
• 1 teaspoon cornflour (cornstarch) (optional)1 teaspoon cornflour (cornstarch) (optional)

Instructions

• Mix together all the ingredients in a saucepan - ensure the cornflour has completely dissolved
• Cook on a medium heat, stirring regularly, for around 5 minutes or until thickened 

Notes

Tip: It is crucial to ensure that the cornflour (cornstarch) has dissolved completely before heating, otherwise it will clump up once you start to cook the mixture. Regular stirring is also necessary to ensure you don't get clumps.

Nutrition Facts

Vegan Hot Chocolate

Amount Per Serving

Calories 74 Calories from Fat 18

% Daily Value*

Fat 2g3%

Sodium 171mg7%

Carbohydrates 12g4%

Sugar 8g9%

Calcium 15mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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