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.
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
- rice milk whipped cream
- cocoa powder
Don't forget to check out Step-by-step instructions with photos in the body of the post above
- 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)