Serve your holiday guests a mug of rich, creamy Vegan Hot Chocolate that tastes wonderfully indulgent but is simple enough to make on a cozy weeknight. This dairy-free hot chocolate is made on the stovetop with dark chocolate, cocoa powder, oat milk, lite coconut milk, and a few pantry ingredients for a smooth, luxurious drink.
The process is easy: simmer everything together until the chocolate melts, the cocoa blends into the milk, and the mixture becomes velvety and slightly thick. Pour it into mugs and finish with vegan whipped cream, vegan marshmallows, or shaved dark chocolate. It is festive, comforting, and perfect for winter.
Unlike thin hot cocoa made with water, this homemade vegan hot chocolate has body, richness, and deep chocolate flavor. It is not overly sweet, so it feels a little more grown-up, but you can easily add extra maple syrup or sugar for kids or anyone who prefers a sweeter mug.
Table of Contents:
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. How to customize
6. Frequently Asked Questions
7. Recipe card
Why this recipe works
A dream drink for chocolate lovers.
Many dairy-free hot chocolate recipes rely on either cocoa powder or melted chocolate. This recipe uses both, which creates a deeper flavor and a richer texture. The cocoa powder gives the drink its classic hot chocolate taste, while chopped dark chocolate melts into the milk and makes every sip smooth and decadent.
Dutch process cocoa powder is especially useful here because it has a darker color and a smoother, less acidic flavor than natural cocoa powder. When combined with dark chocolate, it creates an intense chocolate flavor without tasting harsh or bitter.
Rich and creamy, never watery.
This vegan hot chocolate uses oat milk and lite canned coconut milk instead of water. Oat milk keeps the drink smooth and familiar, while lite coconut milk adds body and richness without making it too heavy. The result is creamy, comforting, and completely dairy-free.
Great for serving a group.
This recipe makes 8 servings, so it is ideal for holiday gatherings, winter parties, movie nights, or family desserts. Leftovers can be stored in the refrigerator and reheated later. If you are serving a crowd, keep the hot chocolate warm in a slow cooker on the warm setting and let guests add their own toppings.
Ingredient notes
Dark chocolate. Use good-quality dark chocolate for the best flavor. A 70% dark chocolate bar works well because it gives the hot chocolate depth without making it too sweet. Chop the chocolate before adding it to the pan so it melts evenly.
Tip: If your chocolate is lower than 65% cacao, start with less sweetener and add more at the end if needed.
Substitute: Bittersweet baking chocolate or vegan chocolate chips can also be used.
Dutch process cocoa powder. This type of cocoa powder gives the drink a smooth, bold chocolate flavor. Natural cocoa powder or raw cacao powder will still work, but the final drink may be lighter in color and less rich.
Substitute: If you do not have Dutch process cocoa powder, use natural cocoa powder or raw cacao powder.
Lite coconut milk and oat milk. Full-fat coconut milk can make the hot chocolate feel too heavy, while plant milk alone can be too thin. Lite coconut milk combined with oat milk creates a creamy, balanced texture.
Substitute: If you avoid coconut, use all oat milk instead. A barista-style or full-fat oat milk will give the best texture.
Espresso powder. A small amount of espresso powder enhances the chocolate flavor without making the drink taste like coffee. It is optional, but it helps make the chocolate taste deeper.
Substitute: Instant coffee powder or a double shot of brewed espresso can be used. If you are sensitive to caffeine, skip it or use decaf.
Maple syrup or sugar. Either maple syrup or organic cane sugar works well. Maple syrup adds a subtle caramel-like note, while sugar keeps the flavor more classic.
Vanilla extract. Vanilla rounds out the chocolate flavor. For a holiday version, peppermint extract can be used instead.
Step-by-step instructions
Chop the chocolate. Use a sharp knife to finely chop the dark chocolate so it melts smoothly into the milk.
Add the ingredients to a saucepan. Pour the oat milk and lite coconut milk into a large saucepan or Dutch oven. Add the chopped chocolate, cocoa powder, espresso powder, sweetener, vanilla, and salt.
Bring to a simmer. Warm the mixture over medium heat, whisking often. As the milk heats, the chocolate will melt and the cocoa powder will blend into the liquid.
Simmer until slightly thickened. Once the mixture reaches a steady simmer, reduce the heat as needed and continue cooking for 8 to 10 minutes. Whisk occasionally to prevent clumps and keep the chocolate from sticking to the bottom.
Rest, taste, and serve. Let the hot chocolate cool for 5 to 10 minutes before serving. It will thicken as it rests. Taste and add more maple syrup or sugar if desired, then pour into mugs and add your favorite toppings.
Tips for making this recipe
Adjust the sweetness to your taste. This is a rich, chocolate-forward vegan hot chocolate, so it is not as sweet as many packaged mixes. If you prefer a sweeter drink, stir in extra maple syrup or sugar after simmering.
Need it sweeter?
Stir in more maple syrup or sugar while the hot chocolate is still warm, or top each mug with vegan whipped cream or marshmallows for extra sweetness.
Whisk well to remove clumps. Cocoa powder can clump when added to liquid. Sifting the cocoa powder before adding it to the pan helps, but frequent whisking will also smooth the mixture as it heats.
For the smoothest hot chocolate, sift the cocoa powder directly into the saucepan through a fine mesh sieve.
Use a large enough pan. The mixture can rise as it comes to a simmer. A 4-quart or larger saucepan helps prevent overflow.
Let it rest before serving. The hot chocolate thickens as it cools slightly. Resting also makes it safer to drink and improves the texture.
Reheat gently. Leftover hot chocolate may become thicker in the refrigerator. Reheat it on the stove over medium-low heat and add a splash of plant milk if needed.
Make a hot chocolate bar. For parties, keep the hot chocolate warm in a slow cooker and set out mugs, a ladle, vegan whipped cream, vegan marshmallows, shaved chocolate, and other toppings.
How can I customize this hot chocolate?
- Peppermint hot chocolate: Use peppermint extract instead of vanilla and garnish with a candy cane or shaved mint chocolate.
- Mexican hot chocolate: Add 2 cinnamon sticks and ¼ teaspoon cayenne pepper for warmth and spice.
- Spiked hot chocolate: Stir in 2 to 3 ounces of bourbon, dark rum, peppermint schnapps, or vegan Irish cream liqueur at the end, then divide into mugs.
- Extra toppings: Finish each mug with vegan whipped cream, nondairy whipped topping, vegan marshmallows, shaved dark chocolate, or dairy-free chocolate chips.
- Less rich hot chocolate: Use 4 ounces of dark chocolate instead of 6 ounces and replace the lite coconut milk with more oat milk.
Frequently Asked Questions
You can make dairy-free hot chocolate with many types of plant milk, but oat milk combined with lite coconut milk gives the creamiest result. The oat milk keeps it smooth, while the lite coconut milk adds richness.
Yes. Replace the coconut milk with the same amount of oat milk. The hot chocolate will be slightly less thick and rich, but it will still taste delicious.
You can make a lighter coconut milk by diluting full-fat coconut milk with water. Use about 4 1/2 ounces or 135g full-fat coconut milk mixed with 1 heaping cup or 265 mL water.
Yes. Soy milk or cashew milk should work well, especially if they are creamy varieties. Avoid very thin plant milks if you want a rich texture.
Yes. Vegan chocolate chips can be used instead of chopped dark chocolate. They may not melt quite as smoothly as a chocolate bar, but they still work. If using semisweet chocolate chips, start with less sweetener and add more to taste.
Dutch process cocoa powder is cocoa powder that has been treated to reduce acidity. It has a smoother, deeper, and more mellow chocolate flavor, which makes it a great choice for rich hot chocolate.
Store leftovers in an airtight container in the refrigerator for up to 7 days. Reheat gently on the stove and add a splash of plant milk or water if it has thickened too much.
If you enjoy this Vegan Hot Chocolate, save the recipe and make it again whenever you need a cozy, chocolatey winter drink.
Vegan Hot Chocolate
Ingredients
- 6 ounces (170g) 70% dark chocolate, chopped
- 4 cups (960 mL) oat milk or soy milk
- 1 (13.5-ounce/400 mL) can lite coconut milk
- 1/4 cup maple syrup (80g) or organic cane sugar (50g), plus more to taste
- 2 teaspoons espresso powder or instant coffee powder, optional
- ¼ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 1/2 cup (48g) Dutch process cocoa powder
Optional Toppings
- Vegan whipped cream or whipped topping
- Vegan marshmallows
- Shaved dark chocolate or dairy-free chocolate chips
Instructions
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Add the oat milk and lite coconut milk to a 4-quart / 4L or larger saucepan or Dutch oven. Add the chopped chocolate, maple syrup or sugar, espresso powder if using, salt, and vanilla. Sift the cocoa powder directly into the pan to prevent clumps.
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Bring the mixture to a simmer over medium heat, whisking frequently. Watch carefully as it heats because the liquid can rise as it starts to simmer. Lower the heat if needed to prevent bubbling over.
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Maintain a gentle simmer for 8 to 10 minutes, whisking occasionally, until the hot chocolate has slightly thickened. Do not boil aggressively, as high heat can scorch the chocolate.
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Let the hot chocolate cool for 5 to 10 minutes. Whisk again, taste, and add more maple syrup or sugar if desired. Serve with vegan whipped cream, marshmallows, or shaved chocolate.
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To reheat: Warm gently in a saucepan over medium-low heat until hot. Add a splash of plant milk if the hot chocolate has thickened in the refrigerator.
Notes
General Note: The serving size may look small, but this hot chocolate is quite rich. Serve larger portions if desired.
- For a less rich drink, use 4 ounces / 115g dark chocolate instead of 6 ounces.
- For a lighter version, replace the lite coconut milk with more oat milk, preferably a full-fat or barista-style oat milk.
- If you cannot find canned lite coconut milk, dilute full-fat coconut milk with water using about 4 1/2 ounces or 135g coconut milk and 1 heaping cup / 265 mL water.
- This hot chocolate is moderately sweet. Add more sweetener at the end if you prefer a sweeter drink.
- Use peppermint extract instead of vanilla for a chocolate-mint holiday version.
- Natural cocoa powder or raw cacao powder can be used, but Dutch process cocoa powder gives the richest chocolate flavor.
- Use a large saucepan because the mixture expands as it comes to a simmer.
Nutrition
| Carbohydrates: 34g
| Protein: 4g
| Fat: 14g
| Saturated Fat: 9g
| Sodium: 173mg
| Fiber: 5g
| Sugar: 23g
Nutrition information is automatically calculated and should be used as an approximation.
Recipe: Nisha Vora / Rainbow Plant Life | Photography: Megan Morello