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Home » Recipes » Holiday » Christmas » Vegan Gingerbread Hot Chocolate

Vegan Gingerbread Hot Chocolate

Published: Dec 9, 2018 · Modified: Oct 28, 2020 by Manju · This post may contain affiliate links · Leave a Comment

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The holiday season is not complete without gingerbread flavors and this Vegan Gingerbread Hot Chocolate is the perfect and easiest way to get your gingerbread fix for this season!

I am not kidding when I say this. I made this vegan gingerbread hot chocolate and in the first attempt itself, I fell in love with it. I made two big mugs of it and finished almost all of it, leaving just a few drops for the husband to try it. It was THAT good!

It is everything gingerbread. The spices – cinnamon, nutmeg, all spice and some cardamom that I added for some extra flair, the sweet and almost smoky flavor of the molasses and how it plays so well with the winter spices in this hot chocolate, is just totally out of this world.

Vegan Gingerbread Hot Chocolate

My current obsession for milk is Califia Farms’ Toasted Coconut Almond Milk. It is seriously everything!! And I use it in everything. Smoothies, coffee and even in this vegan gingerbread hot chocolate.

It totally gives an additional dimension to the flavor of this hot chocolate. You can use any milk you like, regular milk or any nut milk. But, I strongly recommend using this milk as it totally works with the other flavors in this gingerbread hot chocolate.

Looking for other hot chocolate recipes? We LOVE this Triple Chocolate Hot Chocolate! 

Vegan Gingerbread Hot Chocolate

Vegan Gingerbread Hot Chocolate

The holiday season is not complete without gingerbread flavors and this Vegan Gingerbread Hot Chocolate is the perfect and easiest way to get your gingerbread fix for this season!
Print Pin Rate
Course: Beverages
Cuisine: American
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 2 servings
Calories: 604kcal
Author: Manju
[recipe_key]

Ingredients

  • 3 cups coconut almond milk
  • 1 cup vegan semi sweet chocolate chips
  • ¼ tsp ground cinnamon
  • ¼ tsp ground all spice
  • ¼ tsp ground cardamom
  • ½ tsp gingerbread spice
  • 1-2 tbsp molasses

Toppings

  • rice milk whipped cream
  • cocoa powder

Instructions

  • Heat the coconut almond milk in a sauce pan over medium low heat. 
  • Stir in the chocolate chips and add the spices. Using a whisk, keep stirring till the chocolate is all melted.
  • Keeping the heat in medium low setting, so as not to separate the nut milk fat, add the molasses. Add 1 tbsp, taste for sweetness and add the other tablespoon of molasses. 
  • Stir well till it is all mixed in. Strain on to serving cups. Top with rice milk whipped cream and dust with some cocoa powder before serving. (optional)

Nutrition

Calories: 604kcal | Carbohydrates: 56g | Protein: 7g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 5mg | Sodium: 500mg | Potassium: 656mg | Fiber: 8g | Sugar: 40g | Vitamin A: 45IU | Calcium: 526mg | Iron: 6.2mg
Tried this recipe?Mention @Cookingcurries or tag #cookingcurries on social media. We would love to take a look and share!

Vegan Gingerbread Hot Chocolate

Vegan Gingerbread Hot Chocolate

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Hello and welcome to Cooking Curries - a place where you can learn how to make everything in the kitchen that is easy, fresh, healthy and most of all, real good food! Pick up a cup of chai and lets take on an adventure with the spices and be eased into a lot of regional Indian cuisine and some of my family's favorite everyday recipes. Follow #LittlePeopleFoodByCC #TravelEatsByCC and #SeattleEatsByCC on social media! Read More…

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