Dessert

Vegan Hot Chocolate Recipe

Name: Vegan Hot Chocolate Recipe
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Cuisine: Vegan
Ingredients: 6 ounces (170g) 70% dark chocolate, chopped; 4 cups (960 mL) oat milk (or soy milk); 1 (13.5-ounce/400 mL) can of “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); 1/4 teaspoon fine sea salt; 2 teaspoons pure vanilla extract; 1/2 cup (48g) Dutch process cocoa powder; Vegan whipped cream or whipped topping; Vegan marshmallows; Dairy-free chocolate shavings or chocolate chips

ByMatteo Rossi December 7, 2025December 7, 2025

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Introduction

This Vegan Hot Chocolate is rich, creamy, and perfect for cozying up on a chilly day. Made with dark chocolate, oat milk, and a hint of espresso, it’s a dairy-free treat that even non-vegans will love. With simple ingredients and easy steps, you can enjoy a decadent cup in under 20 minutes.

A clear glass cup sits on a white saucer, filled with a smooth, rich brown hot chocolate that is being poured from a speckled white jug held by a woman's hand in the top right corner. The hot chocolate has a thick, creamy texture with a shiny surface. Behind the cup, another glass cup filled with the same brown hot chocolate rests on a white saucer. The setting is on a dark, rustic wooden table with a few dark coffee beans scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 ounces (170g) 70% dark chocolate, chopped
4 cups (960 mL) oat milk (or soy milk)
1 (13.5-ounce/400 mL) can of “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)
1/4 teaspoon fine sea salt
2 teaspoons pure vanilla extract***
1/2 cup (48g) Dutch process cocoa powder****
Vegan whipped cream or whipped topping, vegan marshmallows, dairy-free chocolate shavings or chocolate chips for garnish

Instructions

Step 1: In a 4-quart (or larger) saucepan or Dutch oven, combine the oat milk and lite coconut milk. Add the chopped dark chocolate, maple syrup or sugar, espresso powder if using, sea salt, and vanilla extract. Sift the cocoa powder directly into the pan using a fine mesh sieve to avoid clumps.
Step 2: Place the pan over medium heat and whisk frequently as you bring the mixture to a rapid simmer. Continue simmering for 8 to 10 minutes, whisking occasionally until slightly thickened. Reduce heat as needed to prevent it from overflowing as it expands.
Step 3: Remove from heat and let cool for 5 to 10 minutes to avoid burning your mouth. Whisk again, taste, and add more sweetener if desired. Serve topped with vegan whipped cream, marshmallows, or chocolate shavings for extra indulgence. Enjoy!

Tips & Variations

Use soy milk instead of oat milk if you prefer a thinner texture or different flavor.
For a mocha twist, add an extra teaspoon of espresso powder.
Sifting the cocoa powder before adding helps prevent lumps and results in a smoother drink.
Adjust sweetness with more maple syrup or sugar to suit your taste.

Storage

Store any leftover hot chocolate in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to restore its creamy texture. Avoid boiling when reheating to prevent separation.

How to Serve

The image shows three clear glass mugs filled with rich, dark brown hot chocolate topped with a dollop of white whipped cream sprinkled lightly with cocoa powder. Each mug sits on a white saucer with one coffee bean on the saucer in the front. To the right, there is a brown bowl filled with extra whipped cream. The mugs and bowl are placed on a rustic wooden surface that has been replaced with a white marbled texture. The focus is on the front mug, with the other two mugs blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of milk?

Yes, you can substitute oat milk with soy milk, almond milk, or any other plant-based milk. Keep in mind some alternatives may alter the flavor and creaminess slightly.