Delicious Vegan Hot Chocolate

Delicious Vegan Hot Chocolate


"Finally, a vegan hot chocolate recipe that actually tastes good! For best results, use plain soy milk."


10 m servings 259 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 738 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring the soy milk, sugar, cocoa powder, salt, vanilla extract, cinnamon, and cayenne pepper to a simmer in a saucepan over medium-high heat. Remove from the heat and whisk until frothy. Serve immediately.
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  1. 71 Ratings


I think i am the first person reviewing this who has actually done it with soy milk. i used vanilla soy milk and then added the vanilla extract, which gave it a very rich taste that i wasn't sur...

Hot chocolate is one of the things I've missed the most since I stopped eating dairy over a year ago. So when I found this recipe, I was really excited to try it. I followed the recipe exactly...

This recipe was really delicious! We made ours with vegan-friendly chocolate bars broken into bits in place of the cocoa powder and found that the chocolate doesn't separate and sink as quickly...

I used almond milk instead of soy (was just out of soy!) and added about an oz. of good quality chocolate chips, omitted the spices (cinnamon and cayenne). It's excellent.

I know I can't give this a true rating since I altered the recipe. I used rice milk (also vegan!) instead of soymilk, decreased salt to 1/8 teaspoon, and used 1 tablespoon of agave nectar instea...

This is very tasy.! I never make changes the first time, but I had to due to my daughter having a soy allergy and also due to running out of cocoa which I thought I had enough of. So, I will tel...

I have made this recipe twice now. Both times I used milk instead of soy and it turned out excellent. Definately satisfies my chocolate cravings.

Like the previous reviewer, I made this with actual milk, not soymilk (sorry, I know that defeats the purpose of this recipe). I thought this was pretty good, but next time I would reduce the sa...

I made this as written except I substituted agave syrup for the white sugar. It was not very sweet (agave is supposed to be even more sweet than sugar!). I used unsweetened milk, so maybe this...