Vegan Hot Chocolate Recipe

Mix dry ingredients

In a small bowl, whisk together the cocoa powder, granulated sugar, and pinch of salt until evenly combined and free of lumps.

Heat the milk

Pour 4 cups unsweetened almond milk into a medium saucepan. Place over medium heat and warm until steam rises and small bubbles form around the edge of the pan (do not boil), about 4–6 minutes, stirring occasionally.

Incorporate cocoa mixture

Reduce heat to low. Sprinkle the cocoa-sugar mixture into the warm milk in a thin stream while whisking continuously to fully dissolve and prevent clumps, 1–2 minutes.

Add sweeteners and flavor

Stir in 2 tablespoons maple syrup and 1 teaspoon vanilla extract. Continue to whisk and keep the mixture just below simmering for another 1–2 minutes so flavors meld. Taste and adjust sweetness as needed.

Add chopped dark chocolate

If using chopped vegan dark chocolate, remove the pan from the heat and add the 2 ounces of chocolate. Whisk until melted and fully incorporated to create a silkier, richer hot chocolate. If using canned coconut milk for extra creaminess, whisk it in now.

Keep warm

Return the pan to very low heat briefly (about 30 seconds) only to warm through; avoid boiling. Stir constantly to maintain a smooth texture.

Make aquafaba whipped topping (optional)

If making aquafaba whipped topping, pour 3 tablespoons aquafaba into a small mixing bowl. Using an electric mixer, whip on high until soft peaks form (3–5 minutes). Gradually add 1 teaspoon powdered sugar and whip to medium peaks. Spoon or pipe onto cups of hot chocolate just before serving.

Ladle and garnish

Divide the hot chocolate among 4 mugs (about 1 cup each). Top each with aquafaba whipped topping or a few vegan marshmallows if using.

Finish

Dust each serving lightly with 1/8 teaspoon ground cinnamon and a sprinkle of cocoa powder if desired. Serve immediately while hot.