This cozy vegan hot chocolate with ginger and cinnamon is a perfect winter time treat! It’s cozy, full of flavor, and so easy to make.
This post was originally published in December 2012. As an Amazon Affiliate, I earn from qualifying purchases.
For the Love of Hot Chocolate
My boys absolutely love to order hot chocolate from the coffee shop when we go out. And that’s it. We order it, they sip it, and then they leave it, half full, in the cupholders in the back seat of the car until a few days later when I ask “hey, what’s that smell?” So I’ve learned that it is better (cheaper? less wasteful?) to just make it at home! If (when) they don’t finish it on the first go, we pop it in the fridge and they can heat it up later! Perfect on chilly days—after school, after playing in rare Seattle winter snow, or just on a cozy rainy afternoon (which, in Seattle, we have plenty of).
How do you make vegan hot chocolate from scratch?
It can be a challenge to find a ready made vegan hot chocolate mix, though thankfully they are starting to pop up here and there! But they are pricey. And hot chocolate is really easy to make from scratch. All you need is some cocoa powder (not hot cocoa mix), sugar, and dairy free milk. And from that base, you can add all the flavor you like! In this case, ginger and cinnamon, but you could swap out the milk for vegan eggnog or add peppermint to your mix for a real Christmas treat!
More cozy vegan winter drinks that you will love!
- Christmas Hot Chocolate
- Peppermint Mocha Creamer — Dairy Free!
- Valencia Vegan White Russian
- Vegan Pumpkin Spice Latte — Dairy Free!
- Eggnog Latte Martini
- Jasmine Green Tea Latte
11 years ago my sister bought me the cutest mini Christmas mug in Germany, and ever since, I have collected a new mini mug each year. I say that they’re for the boys, but they’re just as much for me! The boys do love sipping hot chocolate out of these little mugs though—we actually use them throughout the year, not just at the holidays! I’ve purchased a couple at Sur la Table, but most of ours come from Crate and Barrel! I love them—they are the perfect size for a small treat!
Let’s Make Vegan Hot Chocolate with Ginger and Cinnamon!
You’re just five minutes away from a cozy mug of hot chocolate with ginger and cinnamon! Leave me a note in the comments below and let me know how you like it!
Hot Chocolate with Ginger and Cinnamon
- 2 cups non dairy milk
- 1 Tablespoon cocoa powder
- 2 Tablespoons granulated sugar (or sub agave or maple syrup)
- ½ teaspoon cinnamon
- 3 “coins” of ginger (cut three ¼ inch slices of fresh ginger, don’t worry about the peel)
- Add the cocoa powder, sugar, and cinnamon to a small saucepan. Add a splash of the milk and whisk (no heat yet) until fully combined. It will go through stages from very powdery, to somewhat mixed, and then will suddenly come together completely.
- Once completely mixed, slowly add the rest of the milk to the mixture while whisking.
- Using the back of your knife, give the ginger "coins" a few good smacks to get the juice flowing. Add them to the saucepan.
- Heat the mixture over medium heat, whisking occasionally, until scalded but not quite boiling (bubbles will form around the edges, but will not be a full boil).
- Remove from heat. Pour into glasses, discarding the ginger. Top with dairy free whip or marshmallows!
- I often make a double batch and store it in the fridge for later. It's great cold, and can also be reheated easily. Perfect for a snowy week!