Gingerbread Hot Chocolate (Dairy-Free)
Get into the holiday spirit with a warm cup of Vegan Gingerbread Hot Chocolate topped with marshmallows and finished with a cinnamon stick.
Whether you enjoy the holidays or not, this cozy cup of Gingerbread Hot Chocolate hits all the right notes. It’s smooth, creamy, rich, comforting, and dairy free!
Homemade hot chocolate is easier than you think! Just combine the ingredients in a small saucepan over medium-low heat. Whisk until smooth and just warmed through – you don’t want to bring it to a boil. Pour into your favourite mugs (rim the mugs with chocolate and gingersnaps for an extra fun drinking experience) and enjoy!
How to make Gingerbread Hot Chocolate:
Prep Time: 5 Min | Cook Time: 5 Min | Total Time: 10 Min
Makes: 2 servings
Ingredients
(Optional) Chocolate Gingersnap Rim:
30 g (3 tbsp) dark chocolate, chopped
15 g (2) gingersnap cookies, crushed to a dust
Gingerbread Hot Chocolate:
480 mL (2 cups) soy milk
5 g (1 tbsp) ginger powder
2 g (1 tsp) ground cinnamon
2 g (1 tsp) ground nutmeg
1 g (½ tsp) all spice
30 g (3 tbsp) dark chocolate, chopped
10 mL (2 tsp) fancy molasses
Toppings:
marshmallows, to taste
2 cinnamon sticks
Instructions
(Optional) Place chopped chocolate on a shallow plate or dish and microwave chocolate in 20 second intervals until melted. Place crushed gingersnap cookies on a second shallow plate or dish. Dip each mug rim into melted chocolate, then into the crushed cookies and set aside while you make the hot chocolate.
To a small sauce pan over medium-low heat add non-dairy milk, ginger powder, ground cinnamon, ground nutmeg, all spice, and chopped dark chocolate. Whisk until smooth and chocolate is fully melted. Add in molasses and stir until smooth and heated through – be careful not to bring to a boil.
Pour warmed hot chocolate into prepared mugs and serve topped with vegan marshmallows and a cinnamon stick.