Minute Vegan Hot Cocoa

Although we narrowly avoided the polar vortex, I still feel its effects. John and I spend most of our days inside, next to space heaters. When I can’t get rid of a chill or have a chocolate craving, I make my favorite vegan hot cocoa in 5 minutes (or less).

Origins of Hot Chocolate

chocolate could be as old as the Olmecs, the oldest known Mesoamerican civilization. It’s been cultivated and turned into a beverage since the 9th century. Mayans made a drink using cacao, cornmeal, and chili peppers. The drink was bitter because it didn’t contain any sweetener.

Spanish explorers discovered the drink in the 16th century. The concept was brought to Spain, where Sugar was added. In the 18th century, it was brought to the US. History continues!

How to make vegan hot cocoa

Start with simple ingredients.

Make your own by using unsweetened vanilla or almond milk. Unsweetened cocoa powder

Semisweet or dark chocolate without dairy

Raw Sugar or Stevia

This can be made in the microwave using a large mug. I have my yellow cereal mug from high school that I carry around with me as if it were a blanket. If you don’t want to use the microwave or prefer to go old-school, add all ingredients to a small pan, bring it to a boil, and then whisk. Just 5 minutes to perfection.

Next, I add a small amount of extract. I know that vanilla is often recommended to “bring the flavor of chocolate out” or similar. Since I’ve been on a chocolate Peppermint binge for the past few months, I added a couple of drops of extract to my recipe. It was heaven.

The final element? Coconut whipped cream. I mean, hubba, hubba. Also, WHY not? This adds the final touch to the cocoa, giving it that creamy, luscious effect that I love.


  • 1 cup unsweetened Almond Milk
  • 1 Tbsp cocoa powder, unsweetened
  • Semisweet chocolate chips or bar (chopped): 1 1/2 tbsp
  • Sweetener (I prefer 1/2 packet powdered Stevia or 1 Tbsp raw Sugar per mug).
  • 1/8 tsp peppermint extract (optional)
  • Coconut whip cream


  • Add almond milk into a large mug and heat in the microwave for one minute. Add to a medium-heated saucepan.
  • Add cocoa powder, sweetener, and chocolate to the warm milk and mix well.
  • Continue cooking in the microwave or on the stovetop until you reach your desired temperature.
  • Adjust sweetness to taste.
  • Add your favorite extract – peppermint, for me, is unbeatable. Stir and top with coconut cream whipped.

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