Delicious Vegan Hot Chocolate Recipe -
Delicious Vegan Hot Chocolate Recipe
  • READY IN 10 mins

Delicious Vegan Hot Chocolate

Recipe by  

"Finally, a vegan hot chocolate recipe that actually tastes good! For best results, use plain soy milk."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    5 mins
  • COOK

    5 mins

    10 mins


  1. Bring the soy milk, sugar, cocoa powder, salt, vanilla extract, cinnamon, and cayenne pepper to a simmer in a saucepan over medium-high heat. Remove from the heat and whisk until frothy. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Dec 04, 2008

I think i am the first person reviewing this who has actually done it with soy milk. i used vanilla soy milk and then added the vanilla extract, which gave it a very rich taste that i wasn't sure i liked. next time i used vanilla soy milk i omitted the vanilla extract from the recipe and it tasted really good!

Most Helpful Critical Review
Mar 01, 2010

I'm so bummed to give a bad rating to such a unique recipe and representing the vegans too! I was really looking forward to this recipe but even following recipe *almost* exactly it turned out bad! I cut the salt in half just because I hate things salty and alas, still salty! I even used the original soymilk! I just don't know what's wrong here and I'll have to try a few changes and see if we can figure something out because this is such a brilliant idea!

Jan 04, 2010

Hot chocolate is one of the things I've missed the most since I stopped eating dairy over a year ago. So when I found this recipe, I was really excited to try it. I followed the recipe exactly as written - except I reduced the salt to a pinch (personal preference). It was sooooo yummy and creamy and rich. I will be making this again and again. Thank you Cymbaline! Finally I can drink hot chocolate again!

Mar 06, 2009

This recipe was really delicious! We made ours with vegan-friendly chocolate bars broken into bits in place of the cocoa powder and found that the chocolate doesn't separate and sink as quickly, nor as easily, as the powder does.

Nov 23, 2009

I used almond milk instead of soy (was just out of soy!) and added about an oz. of good quality chocolate chips, omitted the spices (cinnamon and cayenne). It's excellent.

Oct 16, 2009

I know I can't give this a true rating since I altered the recipe. I used rice milk (also vegan!) instead of soymilk, decreased salt to 1/8 teaspoon, and used 1 tablespoon of agave nectar instead of 3 Tablespoons of sugar. We omitted the cayenne pepper. The result: a deep chocolate flavor. We also put marshmallows on top.

Jan 11, 2010

This is very tasy.! I never make changes the first time, but I had to due to my daughter having a soy allergy and also due to running out of cocoa which I thought I had enough of. So, I will tell you what I did in case you find yourself needing to make last minute substitutions like I did. I doubled this recipe for our family of 6 and it made just enough for 4 small mugs and 2 big ones. I used vanilla rice milk, did not add vanilla, just 1/2 tsp of salt instead of doubling, 1T of aguave (anymore sugar or salt would have been too much), I stuck to one pinch of cinnamon and cayenne and used 3 T of cocoa, and 5T of non dairy chocolate chips, because I ran out of cocoa. I also added a few more chocolate chips to mine and my husband's cups, because I like it VERY rich and chocolately and I felt it needed some more after I poured it. My kids gobbled this up and I am so glad to have a recipe that works for my daughter. Thanks, Cymbaline!

Sep 30, 2008

I have made this recipe twice now. Both times I used milk instead of soy and it turned out excellent. Definately satisfies my chocolate cravings.


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  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 42.9 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 11.4 g
  • 23%
  • Sodium
  • 738 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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