Vegan Spiked Hot Chocolate
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!
Servings: 2 Servings
Calories: 56.9kcal
Equipment
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!
Video
Notes
- 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.
Nutrition
Serving: 1Serving | Calories: 56.9kcal | Carbohydrates: 14.25g | Protein: 0.21g | Fat: 0.14g | Saturated Fat: 0.08g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Sodium: 2.04mg | Potassium: 61.32mg | Fiber: 0.47g | Sugar: 12.01g | Vitamin A: 0.74IU | Vitamin C: 0.01mg | Calcium: 25.59mg | Iron: 0.18mg
