Stay cozy this season with a smooth and creamy spiked hot chocolate. This vegan hot cocoa is fast to prepare, easy to customize, and ready in about 10 minutes.
A steaming mug of hot chocolate is always welcome on a cold day — and adding a splash of rum or bourbon takes it to the next level.
This vegan spiked hot cocoa is rich, simple to make, and adaptable. The recipe below yields 2 servings, but you can scale it up for a crowd or halve it for a single cup. For a kid-friendly version, skip the alcohol and enjoy as-is.
Ingredients and Substitutions
- Non-dairy milk. Use any unsweetened plant milk you prefer — oat, almond, coconut, or soy all work well.
- Cocoa powder. Choose unsweetened cocoa or cacao powder for a deep chocolate flavor.
- Rum. Dark or aged rum is lovely here; bourbon or peppermint schnapps are good alternatives. (Omit for a nonalcoholic drink.)
- Maple syrup. A natural sweetener that pairs nicely with cocoa.
- Cinnamon. Optional, but a pinch adds warm spice and depth.
See the recipe card below for exact quantities.
Instructions
Step 1
Pour the non-dairy milk into a small saucepan. Add the cocoa powder, maple syrup, and cinnamon, reserving the rum for later.
Step 2
Whisk over medium heat until the mixture is hot and smooth, about 8 minutes. Do not let it boil. Remove from heat, stir in the rum, and pour into mugs. Top with vegan marshmallows, whipped cream, chocolate shavings, or a dusting of cinnamon.
Large Batch
To make this for a party, double, triple, or quadruple the ingredient amounts and follow the same method. Alternatively, combine all ingredients except the alcohol in a slow cooker, heat on low for about an hour, and stir in the rum just before serving.
Toppings
The drink is delicious plain, but these toppings are fun additions:
- Mini vegan marshmallows (brands like Dandies or store options)
- Coconut or almond whipped cream
- Chocolate shavings
- A sprinkle of cocoa or cinnamon
- Flaky sea salt
- Crushed candy canes for a festive touch
Sarah’s Top Tips
- Heat the cocoa until hot but avoid boiling to preserve texture and flavor.
- Store leftovers in the fridge in a sealed container for up to 3 days. Reheat on the stove or in the microwave. For best results, leave out the rum and add it when reheating.
- Add the rum off the heat so the alcohol does not cook off.
More Holiday Drinks
-
Holiday Cranberry Bourbon Cocktail
-
Tequila Espresso Martini
-
Christmas Moscow Mule
-
Hot Aperol Cocktail (Winter Aperol Spritz)
Did you make this recipe? Leave a rating and a comment — I’d love to hear how it turned out! Thank you!
Vegan Spiked Hot Chocolate
Video
See the full post for extra tips and photos
Ingredients
- 2 ½ cups dairy-free milk (oat, coconut, almond, etc.)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons maple syrup
- ¼ teaspoon cinnamon
- 2-3 ounces dark or aged rum (optional)
Instructions
- Over medium heat, add the dairy-free milk to a small saucepan. Whisk in the cocoa powder, maple syrup, and cinnamon.
- Heat until hot, whisking until everything is fully combined, about 8 minutes. Do not boil.
- Turn off the heat and stir in the rum. Serve in two mugs and top with vegan marshmallows or whipped cream. Enjoy!
Sarah’s Tips
- Do not boil the cocoa; gentle heating preserves its texture.
- Store leftovers in the fridge for up to 3 days. Reheat on the stove or in the microwave and add the rum when serving.
- Add rum after removing the pot from heat so the alcohol remains.
Tools I Use for This Recipe
- Small saucepan
Calories: 56.9 kcal |
Carbohydrates: 14.25 g |
Protein: 0.21 g |
Fat: 0.14 g
Nutritional information is an estimate and will vary by brand and portion size.