Homemade Dairy-Free Hot Chocolate Recipe

Light, easy, no-fuss homemade dairy-free hot chocolate with a touch of cinnamon spice to make everything about this recipe nice. 

The California heatwaves are starting to say their goodbyes as we welcome 50-degree evenings. It’s a sign that cooler temperatures are ahead and the magic of winter has finally approached. 

After a few bouts of cruel heatwaves along with dry, smoky air, I am pretty excited to finally sit by the fireplace with a warm mug of homemade hot chocolate. 

Growing up, hot chocolate from a packaged hot cocoa mix was one of my favorites. But when I found out that creating homemade hot cocoa only takes 5 ingredients and a few minutes, I was sold to making it from scratch. 

Besides, you have complete control of how sweet, creamy, and chocolatey you want your hot chocolate – all by adjusting the ingredients to your liking. 

More Warm Chocolate Recipes: 

• Creamy Coconut Hot Chocolate 
• Gluten-Free Pancakes With Chocolate Syrup 
• Chocolate Chip Cookies 

What Kind Of Vegan Milk To Use?

Any non-dairy milk will work this recipe. However, if you opt for full-fat, canned coconut milk, I suggest thinning it out with water or lighter vegan milk. Coconut milk can be too creamy for this recipe. 

My favorite kinds of milk to use include oat milk, almond milk, or soy milk. Cashew can work too, it’s just on the thinner side. 

What To Add To Hot Chocolate? 

If you’re looking for a little more depth to your common mug of hot chocolate, consider a few toppings or add-ins. These may include dairy-free whipped cream, chocolate chunks, a spicy cinnamon stick, or coconut shavings. 

If you want to take a ride down memory lane, throw in a few fluffs of marshmallow to sweeten your hot chocolate.

Homemade Dairy-Free Hot Chocolate Recipe

Light, creamy, and made from plant-based ingredients. The perfect hot chocolate to wrap up the night.

Print Recipe Pin Recipe

Course Dessert, Drinks

Cuisine American

Ingredients

  

• 1 1/4 cup cashew milk (or vegan milk of choice)
• 2 tablespoons cacao powder
• 1 1/2 tablespoon sugar
• 1/4 teaspoon vanilla
• 1/4 teaspoon ground cinnamon

Instructions

 

• In a small pot, heat the vegan, dairy-free milk over medium-high heat until it simmers.
• Once at a simmer, add the cocoa powder, sugar, vanilla, and ground cinnamon. 
• Stir well and simmer for 1-2 minutes, or until hot. Serve immediately. 

Notes

1. You can use whatever dairy-free, vegan milk tickles your pickle. I had cashew milk. Not for any particular reason other than I got it for a deal. 
2. The cinnamon is totally optional, but I recommend it. You can even be fancy and throw in a couple of cinnamon sticks to your drink. 
3. Personally, the amount of sugar in this recipe is perfect. But if you’re into a sugar rush, just add more. Or add less. That’s up to you and your tastebuds. 
4. Additionally, if you don’t have vanilla, it’s okay to skip it. The more important ingredients include vegan milk, cocoa powder, and sugar. Everything else is optional. 

 

Keyword Chocolate Milk

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