This Gingerbread Vegan Hot Chocolate is thick, velvety and sure to satisfy those seasonal cravings. No dairy, refined sugar or gluten.
Greetings from Arizona! It’s been four years since I was last able to say that and I can’t tell you how glad I am that I’ve been able to make it back over here. For the last few years I’ve had to wave Sarah goodbye at Manchester airport as she’d make this trip home on her own. I hated it. I’d spend those weeks she was away feeling glum and sorry for myself. Fast forward to today and I’m so, so grateful that I’m here and able to spend time with her and the rest of the family.
It’s been so nice catching up with everybody. Given our history of being in a long distance relationship there hadn’t been many opportunities for me to spend quality time with Sarah’s family until now. Just yesterday I went to Goldfield Ghost Town with Sarah and three of her brothers – it was so much fun! I love quirky attractions that are completely outside of my usual realm. Oh, and with Westworld taking over my life it was cool to spend some time in an old western style town with in-character townsfolk. They even had a gunfight! Score.
About This Recipe
So what does all this have to do with vegan hot chocolate? Arizona has been COLD. I mean, it’s still 100x better than it’d be back home but I’ve been surprised by how chilly it’s been in the last few days. There I was expecting all blue skies and sunshine galore…not quite. So with that said, this festive vegan hot chocolate became a requirement in the days after thanksgiving. I mean, it only takes 5 minutes to whip it together so there’s no excuse not to.
We used full fat coconut milk for this as we feel it gives it the same creaminess as a dairy-based hot chocolate, but if you want something a little less rich you could substitute it for another dairy-free alternative like almond milk for a thinner consistency.
Hope you guys like it!
Don’t forget to #asaucykitchen on instagram if you make this gingerbread vegan hot chocolate! I love seeing what you make! You can also post your pictures to our facebook page!
- 2 can full fat coconut milk 13.5 ounce
- 6 tablespoons | 44 grams unprocessed cocoa powder 22 grams
- 2 tablespoon maple syrup 40 grams
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon allspice
- 1 teaspoon vanilla extract
- Add everything to a sauce pan and warm on a medium-low heat. Whisk everything together until combined.
Sarah here – just wanted to mention in case anyone is interested that I bought those cookie cutter molds that hang off the side of the cup from Sainsbury’s when we were still in the UK, but you can buy similar cutters on Amazon. They’d make for a really cute stocking stuffer! Also, the recipe for those gingerbread cookies can be found here.
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