Vegan Hot Chocolate Recipe- Thick and Decadent (2025)

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This vegan hot chocolate is thick and decadent. Make some for a friend or family member and they’ll feel special. It’s a real treat.

Vegan Hot Chocolate Recipe- Thick and Decadent (1)

How to make Thick and Decadent Vegan Hot Chocolate.

I purchased the Williams-Sonoma FLORENCE cookbook (still available on Amazon) many years ago and came across this recipe for thick Italian hot chocolate and I’ve been able to adapt the recipe to make a vegan version.

Italian hot chocolate is much thicker and creamier than hot chocolate here in the US. The first time I had it I was amazed. I’ve spent lots of time in Florence Italy for my Italian antiques business and one of my favorite treats is a Florentine hot chocolate because its like drinking a melted chocolate bar. Trust me, it’s so good and thick! I’m so happy to share this recipe with you.

The ingredients you will need for this recipe.

  1. Cacao Powder or Unsweetened Cocoa (like Hershey’s)

This is the brand of cacao I like to use for this recipe.

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It tastes richer to me like a high quality chocolate. The price is a bit higher than Hershey’s brand for example, but I really do prefer and recommend it. The front label, as an added bonus, states that the cacao is a plant-based superfood and on the backside, that is says that the cacao has 325% more magnesium than a serving of spinach! I like the thought that the cacao powder in this hot chocolate is nutritious.

2. Granulated Sugar

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Even though this recipe calls for sugar, there’s not a lot. This hot chocolate taste is more like dark chocolate and is not overly sweet. It tastes more grown up and sophisticated. Not like the hot cocoa drink which for me, brings back childhood memories of a sugary mix out of a can.

Still, if you prefer your hot chocolate drink a bit more sweet, you can adjust your level of sweetness and add a bit of sugar the end before you serve some up.

3. Soy Milk

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I use soy milk for this hot chocolate. This brand at Trader Joe’s works really well. I really prefer soy milk over any other kind of plant milk for this recipe. The soy milk really helps with the creamy thickness of this drink and the taste is neutral. You want to just taste the chocolate flavor.

4. Arrow Root

A little of this dissolved in some water is the secret ingredient and what makes this hot chocolate so thick and literally like melted chocolate. I used this Bob’s brand because it’s what I had at home. I really don’t have a brand preference here.

5. Vegan non-dairy whipped topping. (Optional)

I really like the So Delicious dairy free Coco whip brand.

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I like the slight coconut flavor of the topping and since you keep it in the freezer, it’s somewhat firm and really holds up when you top the hot chocolate.

Let’s Make Vegan Hot Chocolate- Step by Step

You’ll need a heavy-bottomed saucepan, a whisk, a small bowl and a measuring cup.

1. Gather all of your ingredients.

2. Measure the Cacao and the granulated sugar and place in the heavy-bottomed saucepan. Whisk the dry ingredients together and set aside.

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3. In a small bowl dissolve 1 1/2 teaspoons of arrow root in 1/2 cup cold water. Set aside.

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4. Measure 3 cups of soy milk in the measuring cup. Set aside.

5. Place the saucepan over a low heat and whisk in 1/2 cup (not the full amount of 3 cups) of the soymilk a little at a time. Stir continually with the whisk until there are no lumps and the mixture is smooth. It will look like chocolate frosting.

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6. Next you’ll incorporate the remaining 2 1/2 cups of the soy milk stirring constantly. Bring this mixture up to a boil over a medium heat and then reduce the heat to low and simmer, stirring often for approximately 5 minutes. You’ll notice that the hot chocolate will start to thicken a bit.

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The next few steps seem a bit redundant, but just follow the process!

7. Remove the saucepan from the heat and let cool for 5 minutes. Here’s your break from stirring!

8. Bring the hot chocolate mixture to a boil again, over a medium heat, then reduce to a low heat and simmer. Again for 5 minutes.

9. Remove the saucepan from the heat again to let slightly cool. 2-3 minutes approximately.

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10. Stir the arrowroot and water mixture you have set aside in the small bowl. Pour this dissolved slurry mixture into the hot chocolate and bring to a boil stirring constantly. This is the last time I promise! Turn off the heat and you’ll notice how thick the hot chocolate has become throughout this process.

11. Taste the hot chocolate before serving. It should taste like a good dark chocolate bar. Not overly sweet.Here’s where you can add a little more sugar based on your personal preference. Servingthe hot chocolate with a whipped topping will add some sweetness too.

Now it’s time to serve and enjoy your Hot Chocolate!

Be sure and serve the hot chocolate in a pretty cup! This always amps up the wow factor and makes it feel special.

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When serving the hot chocolate, I like to layer the chocolate with whipped cream topping. Pour a small amount of the hot chocolate and then add a spoonful of the whipped topping. Keep layering and then end with a generous dallop of the cream on the top. Serve the hot chocolate with a small spoon on the side. It’s thick and delicious enough to serve as a fancy dessert.

You may prefer to skip the whipped cream topping. Make the hot chocolate look fancy by adding a few nuts on the side or a vegan cooking for dunking.

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This Vegan Hot Chocolate is Easy to Make!

This vegan hot chocolate recipe is not complicated. It just requires a bit of time (25 minutes or so) and some stirring! The ingredients are readily available at most grocery stores.

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Vegan Hot Chocolate Recipe- Thick and Decadent

  • Author: mary
  • Yield: Makes 6 Servings 1x
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Description

This vegan hot chocolate is thick and decadent. Make some for a friend or family member and they’ll feel special. It’s a real treat!

Ingredients

Scale

3/4 Cup Cacao Powder or Unsweetened Cocoa (like Hershey’s)

6 Tablespoons Granulated Sugar

3 Cups of Soy Milk

1 1/2 teaspoons Arrowroot

1/2 cup Cold Water

Instructions

You’ll need a heavy-bottomed saucepan, a whisk, a small bowl and a measuring cup.

1. Gather all of your ingredients.

2. Measure the Cacao and the granulated sugar and place in the heavy-bottomed saucepan. Whisk the dry ingredients together and set aside.

3. In a small bowl dissolve 1 1/2 teaspoons of arrow root in 1/2 cup cold water. Set aside.

4. Measure out 3 cups of soy milk in the measuring cup. Set aside.

5. Place the saucepan over a low heat and whisk in 1/2 cup of the soymilk a little at a time. Stir continually with the whisk until there are no lumps and the mixture is smooth. It will look like chocolate frosting.

6. Next you’ll incorporate the remaining 2 1/2 cups of the soy milk stirring constantly. Bring this mixture up to a boil over a medium heat and then reduce the heat to low and simmer, stirring often for approximately 5 minutes. You’ll notice that the hot chocolate is starting to thicken a bit.

The next few steps seem a bit redundant, but just follow the process!

7. Remove the saucepan from the heat and let cool for 5 minutes. Here’s your break from stirring!

8. Bring the hot chocolate mixture to a boil again, over a medium heat, then reduce to a low heat and simmer. Again for 5 minutes.

9. Remove the saucepan from the heat again to let slightly cool. 2-3 minutes approximately.

10. Stir the arrowroot and mixture you have set aside in a small bowl. Pour this dissolved slurry mixture into the hot chocolate and bring to a boil stirring constantly. This is the last time I promise! Turn off the heat and you’ll notice how thick the hot chocolate has become throughout this process.

Also do this…

11. Taste the hot chocolate before serving. It should taste like a good dark chocolate bar. Not overly sweet. Servingyour hot chocolate with a whipped topping,will add some sweetness.

If you are not serving your hot chocolate with a whipped topping (and would like a little more sweetness) you can always stir in a bit of sugar to taste at the end of the cooking process.

Notes

Serve in a pretty cup to make your Vegan Hot Chocolate feel really special, It’s thick, so serve it with a spoon!

Keywords: Vegan Hot Chocolate Recipe

Vegan Hot Chocolate Recipe- Thick and Decadent (2025)

FAQs

How to make your hot chocolate thicker? ›

Cornflour/Cornstarch: Mix a small amount with cold milk or water to create a smooth paste. Whisk this into your hot chocolate towards the end of the cooking process until it thickens. Double Cream: Stirring in a splash of double cream can instantly enrich and thicken your drink, giving it a velvety texture.

What non-dairy milk is best for hot chocolate? ›

I recommend using light coconut milk from the can. You could also use oat milk or any dairy-free milk you'd like along with the coconut milk!

What is the best plant-based milk for cacao? ›

Barista oat milks are great for creating neutral hot chocolates that let the flavour of the cocoa (and add-ins) shine through much like cows milk would. Probably one of the best plant-based milks for a thick, creamy hot chocolate.

What hot chocolate is suitable for vegans? ›

My favorite brand is Enjoy Life Chocolate Chips, because they are vegan. Just cocoa powder is hot cocoa, but this is hot chocolate. It should be richer and creamier. I see many often get them confused, but they are definitely different.

Why add cornstarch to hot chocolate? ›

If the hot chocolate doesn't thicken, add a slurry of cornstarch and milk (dissolve ¼ teaspoon of cornstarch in a tablespoon of cold milk) to the hot chocolate and continue stirring over medium high heat until slightly thickened.

What can I add to hot chocolate to make it better? ›

The 15 Best Things To Add To Hot Chocolate
  1. Add an extract. A quick and easy way to add flavor to your hot chocolate is by adding a splash of your favorite extract. ...
  2. Sprinkle in warm spices. ...
  3. Mix in Nutella. ...
  4. Swirl in caramel. ...
  5. Spike it. ...
  6. Infuse it with orange. ...
  7. Swap regular sugar for maple syrup. ...
  8. Add a shot (of coffee)
Dec 4, 2023

What is the creamiest vegan milk? ›

Oat Milk. Oat milk is perhaps the creamiest of all the plant milks. Its thick creamy texture means it's one of the closest plant-based milks to resemble dairy milk. Oat milk is quickly becoming a favorite non-dairy alternative to milk with popular brands like Oatly disrupting the traditional milk industry.

Is almond milk or oat milk better for hot chocolate? ›

The Best Non-Dairy Milk for Hot Chocolate

Personally, I think the subtle oat flavor pairs wonderfully with chocolate. I found almond milk and soy milk to be less slightly less creamy in texture. Coconut milk tends to overpower the other flavors.

Which plant-based milk is best in hot drinks? ›

For many people around the world, soy is the go-to option when drinking coffee with plant-based milk since its protein profile is similar to that of cow's milk.

Which plant milk is closest to real milk? ›

The demand for soy milk comes from its creamy texture and slightly nutty flavor, making it an excellent cooking and baking ingredient. It's the closest drink that resembles cow's milk, per a taste test and online public sentiment.

What is a vegan substitute for chocolate? ›

Vegan chocolates made with oat milk are an excellent alternative to milk chocolate made with dairy or nuts. Oat milk chocolate has a natural creaminess, reminiscent of traditional milk chocolate. Oat milk tends to be milder than nut milks, which gives room for the cocoa bean flavor to come through.

What is the best cacao powder for vegans? ›

100% PURE - Antler Farms Raw Cacao is 100% pure, certified organic cacao powder. It is vegan, gluten free and non-GMO with no added colors, flavors, sweeteners, fillers or preservatives.

What vegan milk is best for hot chocolate? ›

Almond milk – adds a subtle nutty flavour to beverages and is less thick than oat milk. Soya milk – rich and creamy with a subtle yet distinctive taste. Hazelnut milk – adds a chocolatey hazelnut undertone to your drink, extra creamy.

Does Ghirardelli have vegan hot chocolate? ›

Ghirardelli Hot Cocoa

The brand's Double Dark Premium and Chocolate Mocha are both vegan-friendly.

What are the ingredients in options vegan hot chocolate? ›

Fat reduced cocoa powder 23%, glucose syrup, maltodextrin, Belgian Chocolate 10% (sugar, cocoa mass, fat-reduced cocoa powder, flavouring), sugar, fully hydrogenated coconut oil, gluten-free oat flour, refined coconut oil, thickener (guar gum), salt, emulsifiers (E322, E47), modified starch, hydrolysed pea protein, ...

How do you make runny chocolate thicker? ›

To thicken your ganache, try putting it in the fridge for an hour. After half an hour, take it out and stir it to help it set. If you don't have an hour to wait, try adding more melted chocolate. For a thick ganache, you'll want twice as much chocolate as cream.

How to thicken hot drinks? ›

Add 1 1/2 teaspoons of commercial thickener to 1/2 cup of thin liquid. Stir vigorously for 20 seconds. Allow the drink to sit for at least one to two minutes to get the right thickness before serving or drinking. If the liquid is too thick, you can add thin liquid to reduce it to a thinner consistency.

How do you make watery chocolate thicker? ›

The other way of making thick chocolate I discovered was to melt cooking chocolate in a bowl on top of a pot of boiling hot water (just like hot you making chocolate cake, but no butter). While you are melting the chocolate, you may add in some sugar and cream or milk.

How do you fix clumpy hot chocolate? ›

If the chocolate remains thick or lumpy, try straining it through a sieve. If this doesn't solve the problem, add a teaspoon of vegetable oil or melted vegetable shortening while stirring constantly.

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