By JESSICA JAMES
Vegan Hot Chocolate
Yield
1 quart (about 5–6 cups mix)
Updated at: Fri, 31 Jul 2026 01:35:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
7
Low
Nutrition per serving
Calories106 kcal (5%)
Total Fat7.7 g (11%)
Carbs6.8 g (3%)
Sugars1.2 g (1%)
Protein2.3 g (5%)
Sodium50.1 mg (3%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
Instructions
Step 1
Add all ingredients to a large mixing bowl.
Step 2
Whisk thoroughly until the mixture is smooth and evenly combined, breaking up any cocoa lumps.
Step 3
Transfer to a clean, dry 1-quart mason jar or other airtight container.
Step 4
Seal tightly and store in a cool, dry pantry.
Step 5
To Make One Mug
Step 6
Heat 1 cup of water or your favorite plant-based milk.
Step 7
Stir in 3–4 tablespoons of the hot chocolate mix.
Step 8
Whisk until smooth and enjoy.
Step 9
Storage
Step 10
Store in an airtight container in a cool, dry place for up to 6 months.
Step 11
Optional Add-Ins
Step 12
Pinch of cayenne pepper for Mexican-style hot chocolate
Step 13
¼ teaspoon instant espresso powder per mug for a mocha flavor
Step 14
Mini vegan marshmallows
Step 15
Dairy-free whipped topping
Notes
0 liked
1 disliked
