The Best Vegan Hot Cocoa Ever!

I had planned on waiting until the Fall to share this recipe, but then the past few days have been chilly here in Ohio and I wanted some cocoa! I figured others might too, so here is the very best vegan hot cocoa recipe ever! It is delightful plain, with vegan marshmallows, spiced with cinnamon, or with peppermint added. I love it all ways, and I really hope you do too!

Here are the ingredients you will need for the basic recipe. I use both unsweetened cocoa and Dutch cocoa for a depth of chocolate flavor that neither alone can provide:

These are optional:

You will also need a 3-quart or larger saucepan and a whisk. I love this Tornado whisk, and use it for making cocoa, vegan eggnog, sauces, gravy, and caramel! It works very well to prevent scorching, because of the flat bottom.

Start by getting your dry ingredients ready. Then, add the salt to the sugar and whisk them together. (If you are adding cinnamon, whisk it in now as well):

Now, add and whisk in the two cocoas. Be sure to break up any cocoa clumps:

Add your cocoa mixture to the saucepan:

Add the water and vanilla:

Whisk together until well blended:

Place the saucepan on a burner or induction cooktop over medium-high heat. Whisking continuously, bring the mixture to a boil:

Reduce the heat, and simmer for two minutes:

Turn the heat off, and gradually whisk in the whole carton of vanilla soymilk:


This is when you add the peppermint extract if you are making peppermint cocoa. Start with just 1/2 teaspoon, whisk it in well, and then taste the cocoa to see if it needs more. If it does, add only 1/8 tsp more at a time, whisking and tasting after each addition.

This recipe makes nine mugs of cocoa, so pour any cocoa you will not drink right now into a container with a tight-fitting lid. Store in the fridge, and shake well each time before pouring.

Turn the heat back on to medium, and heat the cocoa you are going to drink now. Pour into mugs.

The cocoa is lovely all by itself:

Add some Dandies marshmallows for an extra special treat:

If you added cinnamon at the beginning, add an extra dash on top:

If you added peppermint extract at the end, add a few peppermint candies or a candy cane!

Enjoy your cocoa!

 

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The Best Vegan Hot Cocoa Ever!

Make vegan hot cocoa that is perfectly chocolatey with just the right amount of vanilla and sweetness!

Course Beverages
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 9 Mugs
Calories 193 kcal
Author Deborah Mesdag

Ingredients

  • 200 g (1 c) Vegan Sugar
  • 4.8 g (3/4 tsp) Salt
  • 45 g (1/2 c) Unsweetened Cocoa Powder
  • 15 g (2 TBS + 2 tsp) Dutch Cocoa
  • 150 g (5/8 c) Water
  • 15 g (1 TBS) Vanilla Extract
  • 1 half gallon container Silk Vanilla Soymilk

Instructions

  1. Whisk the sugar and salt together, then add the cocoa powders and whisk again until well blended, and any clumps are broken up.

  2. Add the cocoa mixture to a 3-quart saucepan, then add the water and vanilla. Whisk until smooth.

  3. Place the saucepan on a burner or induction cooktop. Turn the heat to medium-high, and bring the mixture to a boil while whisking continuously. Reduce the heat and simmer for two minutes.

  4. Turn off the heat, then gradually whisk in the carton of soymilk.

  5. Pour any cocoa you won't be using right away into a container with a tight-fitting lid. Store it in the fridge.

  6. Turn the heat back on, and heat up the cocoa you are going to drink. Pour into mugs and enjoy!

Recipe Notes

If you are adding cinnamon, whisk 5.2 g (2 tsp) of cinnamon into the sugar along with the salt.

If you are adding peppermint, whisk in 2.5 g (1/2 tsp) after adding the soymilk and before heating. If that is not strong enough, add 1/8 tsp more and taste again. Add another 1/8 tsp if needed, but be careful not to add too much!

If you want to make the cocoa with Silk Original Soymilk, increase the sugar to 225 g (1 1/8 c) and increase the vanilla to 20 g (4 tsp).

If you are using Silk Very Vanilla Soymilk, reduce the sugar to 150 g (3/4 c) and decrease the vanilla to 10 g (2 tsp).

I have not tested this recipe with other non-dairy milks. I think it will work with most of them, but the flavor may be a bit different, and the cocoa might be thinner or thicker than with Silk soymilk.

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