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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. Update: Oatly plain oat milk works very well! Because it is plain and not vanilla, increase the sugar to 225 g (1 1/8 c) and increase the vanilla to 20 g (4 tsp).