Keep warm this season with this delicious and creamy spiked hot chocolate. This vegan hot cocoa is quick to make, fully customizable, and ready in just 10 minutes!
What's better than a warm mug of hot chocolate on a freezing cold day? Spiked hot chocolate! It's just that much better.
This hot cocoa is vegan, rich and super easy to make. The whole thing comes together in just 10 minutes! This recipe is for 2 servings but you can easily make a large batch for a crowd or just a single serving for yourself. Kids can enjoy this too, just omit the alcohol.
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Ingredients and Substitutions
- Non-dairy milk. Any non-dairy milk will work for this hot chocolate (oat milk, almond milk, coconut milk, etc.) Make sure it is unsweetened.
- Cocoa powder. Use unsweetened cocoa or cacao powder.
- Rum. I used Appleton Estate Jamaican rum. Any aged or dark rum will work and so will bourbon or peppermint schnapps.
- Maple syrup. Use this to sweeten this spiked hot cocoa.
- Cinnamon. Optional, but I love adding just a pinch for some extra spice.
See the recipe card below for quantities.
Instructions
Step 1
Pour the milk into a small saucepan followed by the remaining ingredients, aside from the rum.
Step 2
Whisk together over medium heat until hot. Pour in the rum. Serve immediately in two mugs and top with your favorite toppings.
Large Batch
If you want to make this recipe for a party or more than 2 people, it can easily be made into a large batch. Simply double, triple or quadruple the recipe. Follow the recipe below the same way. You can also add all of the ingredients, aside from the alcohol, to a slow cooker. Heat on low for about an hour. Then stir in the rum right before serving.
Toppings
This recipe is great on its own, but it's also fun to add toppings.
- Mini marshmallows- make sure you look for vegan marshmallows. I recommend Trader Joe's or Dandies.
- Whipped cream- coconut or almond whipped cream are both delicious options.
- Chocolate shavings
- Sprinkle of cocoa or cinnamon
- Flakey sea salt
- Crushed candy canes
Sarah's Top Tips
- Be sure not to boil the hot cocoa, just heat it enough so that it is hot.
- Leftovers can be stored in a jar or container in the fridge for about 3 days. Reheat in the microwave or on the stove. I recommend storing it without the rum and adding it when you are ready to drink.
- Don't add the rum until you have turned off the heat. Heating the rum will cause some or all of the alcohol to cook off.
More Holiday Drinks
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Vegan Spiked Hot Chocolate
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
Instructions
- Over medium heat, add milk to a small saucepan. Whisk in the cocoa powder, maple syrup and cinnamon.
- Heat until hot, continuing to whisk until all ingredients are 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!
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Sarah's Tips
- Be sure not to boil the hot cocoa, just heat it enough so that it is hot.
- Leftovers can be stored in a jar or container in the fridge for about 3 days. Reheat in the microwave or on the stove. I recommend storing it without the rum and adding it when you are ready to drink.
- Don't add the rum until you have turned off the heat. Heating the rum will cause some or all of the alcohol to cook off.
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