Vegan Gingerbread Hot Chocolate
Cozy up with a mug of this vegan gingerbread hot chocolate that’s rich, creamy, and perfectly spiced with warm gingerbread flavors. Ready in 10 minutes with just a few simple ingredients!
With the colder weather settling in, I’ve been on a serious hot chocolate kick. There’s nothing better than curling up by the fire with a cozy blanket, a Christmas movie, and a warm cup of cocoa (bonus points if it’s snowing outside). Oh, and a vegan Christmas cookie on the side, of course.
Although it’s only November, I’ve already made my classic healthy hot chocolate, a festive peppermint hot chocolate, and now, this gingerbread hot chocolate. Spoiler: this one might be my favorite.
This gingerbread hot chocolate is rich in chocolate flavor and warm spices like cinnamon, ginger, nutmeg, cloves, allspice, plus a drizzle of maple syrup for natural sweetness (no molasses needed!).
Why You’ll Love This Gingerbread Hot Chocolate
You’ve just found the perfect holiday drink to sip all season long! Here’s why you’ll love it:
- Perfectly spiced with cinnamon, ginger, nutmeg, cloves, and allspice for classic gingerbread flavor (no molasses!)
- Vegan and dairy-free but still so creamy and indulgent
- Quick and easy to make
- Ready in just 10 minutes with simple pantry staples
- Perfect for the holidays. Think a hot chocolate bar with whipped cream, marshmallows, and cookies…I’m there!
Ingredients You’ll Need
Scroll down to the recipe card to get the full recipe with measurements.
- Non-Dairy Milk: Any milk works, but I love soy milk for its creamy texture and rich flavor.
- Cocoa Powder: Use your favorite cocoa powder, particularly a high-quality one, it makes a big difference in the flavor. I like to use Trader Joe’s cocoa powder.
- Dark Chocolate: Melt in 2 squares of your favorite chocolate bar (or 2 tablespoons of chocolate chips) for that rich chocolate flavor.
- Maple Syrup: Adds a touch of natural sweetness.
- Vanilla Extract: For warm depth.
- Spices: A blend of cinnamon, ginger, nutmeg, cloves, allspice (and a pinch of salt) give this hot chocolate it’s warm gingerbread flavor.
How to Make Gingerbread Hot Chocolate
- Combine ingredients: Add non-dairy milk, dark chocolate, cocoa powder, maple syrup, and spices to a small saucepan.
- Heat and whisk continuously: Warm over low-medium heat for 8–10 minutes, whisking continuously until smooth and creamy. Don’t let it boil!
- Serve and enjoy: Pour into mugs and top with your favorite toppings.
Megan’s Tips
- Whisk continuously: Creaminess is the goal here, so keep whisking to remove any clumps and make it as smooth as possible.
- Taste and adjust: Want it sweeter? Add more maple syrup. Love spice? Be generous with the spices. For me, this recipe is perfect as-is, but adjust to your preference!
- Add a pinch of salt: Just a small pinch of salt enhances the flavors.
- Don’t let it boil: Keep the heat on low to medium so it doesn’t boil!
Topping Your Hot Chocolate
I love mine with a dollop of non-dairy whipped cream, crushed gingerbread cookies, and a cinnamon stick. You can also top your mug with:
- mini vegan marshmallows (I use Dandies)
- shaved dark chocolate or cacao nibs
- dusting of cocoa powder
What to Serve with Gingerbread Hot Chocolate
Pair your cozy mug with one of these vegan and gluten-free treats for the ultimate holiday treat:
Frequently Asked Questions
Can I use a different type of non-dairy milk?
Yes! Any non-dairy milk will work, but I recommend soy milk for its creamy texture. Oat milk or almond milk will work but won’t be as creamy. If you aren’t vegan, regular milk will work too.
How do I adjust the gingerbread flavor?
I think the recipe as written is a great balance, but if you like a stronger flavor, feel free to increase each spice by ¼ teaspoon.
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Vegan Gingerbread Hot Chocolate
Ingredients
- 2 cups non-dairy milk
- 2-4 tablespoons dark chocolate
- 2 tablespoons cocoa powder
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
Instructions
- Combine ingredients: Add non-dairy milk, dark chocolate, cocoa powder, maple syrup, and spices to a small saucepan.
- Heat and whisk continuously: Warm over low-medium heat for 8–10 minutes, whisking continuously until smooth and creamy. Don’t let it boil!
- Serve and enjoy: Remove from heat and pour into mugs. Top with desired toppings such as dairy-free whipped cream, crushed gingerbread cookies, and a cinnamon stick. Enjoy!
Equipment
Video
Notes
- Whisk continuously: Creaminess is the goal here, so keep whisking to remove any clumps and make it as smooth as possible.
- Taste and adjust: Want it sweeter? Add more maple syrup. Love spice? Be generous with the spices. For me, this recipe is perfect as-is, but adjust to your preference!
- Add a pinch of salt: Just a small pinch of salt enhances the flavors.
- Don’t let it boil: Keep the heat on low to medium so it doesn’t boil!
I love the gingerbread flavors in this, it’s perfectly spiced. So warm & comforting!
Tried this recipe out this morning or early afternoon! I’m obsessed with the scent!🤤🤤
Forgot to add this to my previous comment: #happyholidays
Aww yay I’m so happy you loved it! It does smell like Christmas doesn’t it?! Thanks for sharing Diana 🙂
Im obsessed with this hot chocolate! I love all the spices mixed with the chocolate, it’s perfect for the holiday season!!
I’m so happy to hear you’ve been enjoying this gingerbread hot chocolate this holiday season, Emma! Wishing you a very happy holidays ❤️