Creamy and rich, Vegan Hot Cocoa made with plant-based milk and dark, Dutched cocoa powder. This quick and simple recipe comes together in no time!
Vegan Hot Cocoa
It’s snowing and far below freezing here in Missouri today, and what’s better than a cup of homemade hot cocoa loaded with marshmallows?! For me, it’s one of the only redeeming parts of this kind of cold. That, and all the cozy couch snuggles I’ve been getting with the kids.
This recipe is very simple, and you’ll have delicious and rich homemade hot cocoa in only 5-10 minutes! Utilizing ingredients you likely have on hand (perfect for that last-minute craving), you’ll no longer need to keep store-bought hot cocoa in your pantry. I promise this 4-ingredient recipe is all you need from here on out.
What You’ll Need:
- Plant-based milk is the base for this recipe. You can definitely use water, but I like to use milk for a creamier drink.
- Cocoa powder gives it that classic chocolate taste. I like to use Dutch-process cocoa powder (like Hershey’s Special Dark), but you can use natural or Dutched.
- Agave sweetens this hot cocoa. I like agave because it’s low glycemic index and tastes sweeter than regular cane sugar (so you need to use less!). Feel free to use your own sweetener of choice – sugar, honey, etc.
- Vanilla extract adds depth to the flavor. You can mix things up and add in peppermint extract…or even orange extract for a flavored hot cocoa.
More chocolate marshmallow recipes:
- 2 cups plant-based milk (or water)
- 1/4 cup Dutch-process cocoa powder (or natural cocoa)
- 3-4 Tbsp agave
- Splash of vanilla extract
- Add the milk, cocoa powder, agave, and vanilla extract to a medium saucepan. I like to start with less agave (3 Tbsp) and add more after tasting if I want the hot cocoa sweeter.
- Place the pan over medium heat and bring mixture to a boil, whisking frequently to keep the cocoa powder from sticking to the bottom of the pan.
- Immediately remove from the heat and pour into mugs. Top with marshmallows or whipped cream and chocolate syrup!
- Plant-based milk (or regular milk for non-vegan) will make a creamier hot cocoa. You can use water, but I recommend milk of some kind.
- Agave is low glycemic index and tastes even sweeter than regular sugar. You can use whatever sweetener you like.
- Try replacing the vanilla extract with peppermint or orange extract!