Vegan Gingerbread Hot Chocolate
Cozy up with this Vegan Gingerbread Hot Chocolate that’s rich, creamy, and 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 hot chocolate kick. There’s nothing better than curling up by the fire with a warm cup of cocoa and a Christmas movie (extra cozy if it’s snowing outside!). Oh, and a vegan Christmas cookie, of course.
Although it’s only November, so far I’ve made my classic healthy hot chocolate, a festive peppermint hot chocolate, and now, this gingerbread hot chocolate. Spoiler: this gingerbread version might just be my favorite.
This dairy-free gingerbread hot chocolate is rich in chocolate flavor and warm spices like cinnamon, ginger, nutmeg, cloves, allspice, and a bit of maple syrup to give it that gingerbread flavor (without molasses!). It’s the perfect vegan holiday drink for cold winter nights.
Why You’ll Love This Gingerbread Hot Chocolate
- Perfectly spiced. It’s spiced to perfection with cinnamon, ginger, nutmeg, cloves, allspice, and maple syrup to give it that classic gingerbread flavor (NO molasses!).
- Vegan & dairy-free. Enjoy a creamy dairy-free hot chocolate that’s completely vegan.
- Quick & easy. This easy homemade hot chocolate is made with just a few simple ingredients and ready in 10 minutes.
- Perfect for the holidays. Gingerbread is a holiday favorite. Create a festive hot chocolate bar with mini marshmallows, gingerbread cookies, and dairy-free whipped cream for a fun holiday treat.
Ingredients in Vegan Gingerbread Hot Chocolate
Scroll down to the recipe card to get the full recipe with measurements.
- Non-Dairy Milk – any non-dairy milk will work, but I recommend soy milk for it’s thickness.
- Dark Chocolate – use your favorite chocolate bar (about 4 squares) for a rich chocolate flavor. I personally love Hu Chocolate, but you can also use chocolate chips (around 3-4 tablespoons).
- Cocoa Powder – use your favorite cocoa powder as this will affect the chocolate flavor. I like Trader Joe’s cocoa powder.
- Maple Syrup – adds natural sweetness and warmth without the need for molasses.
- Spices – cinnamon, ginger, nutmeg, cloves, allspice (and a pinch of salt) give this homemade hot chocolate it’s warm gingerbread flavor.
How to Make Easy Gingerbread Hot Chocolate in 10 Minutes
- Add the non-dairy milk, dark chocolate, cocoa powder, maple syrup, and spices to a small saucepan.
- Place the saucepan over low-medium heat and whisk continuously for 8-10 minutes. Be careful not to let it boil!
- Pour the creamy gingerbread hot chocolate into mugs and serve with desired toppings!
Tips for the Perfect Gingerbread Hot Chocolate
- Adjust flavor. If you prefer a sweeter hot chocolate, add an extra tablespoon of maple syrup. For a spicier kick, feel free to increase the amount of spices. I find the balance in this recipe to be just right, but it’s all about personal taste.
- Add a pinch of salt. Trust me! Just a small pinch of salt enhances the flavors.
- Use a whisk. Whisk it continuously to ensure the chocolate melts evenly and nothing clumps up to create the smoothest and creamiest dairy-free hot chocolate.
- Don’t let it boil. Keep the heat on low to medium so it doesn’t boil!
Serving Your Homemade Gingerbread Hot Chocolate
I love serving this creamy gingerbread hot chocolate topped with non-dairy whipped cream, crushed gingerbread cookies, and a sprinkle of cinnamon. Some other hot chocolate topping ideas include:
- Mini marshmallows– I use Dandie’s vegan mini marshmallows.
- Non-dairy whipped cream
- Shaved dark chocolate
For the ultimate holiday treat, pair this vegan gingerbread hot chocolate with one of my iced gingerbread cookies or chocolate gingerbread men (as pictured).
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 tbsp vegan dark chocolate
- 2 tbsp cocoa powder
- 2 tbsp maple syrup
- ½ teaspoon vanilla extract
- 1 tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp allspice
Instructions
- Add all of the ingredients to a small pot and place over medium-low heat. Whisk continuously while heating for about 8-10 minutes. Do not let it boil.
- Once it's creamy and steamy, remove from heat.
- Pour into mugs and top with desired toppings such as dairy-free whipped cream, crushed gingerbread cookies, and a cinnamon stick. Enjoy!
Equipment
Video
Notes
- Soy milk is my favorite non-dairy milk to use in this recipe as it’s thick and creamy.
- If you prefer a sweeter hot chocolate, add an extra tablespoon of maple syrup. For a spicier kick, feel free to increase the amount of spices. I find the balance in this recipe to be just right, but it’s all about personal taste.
- Feel free to add a pinch of salt to enhance all the flavors.
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 ❤️