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Vegan Hot Chocolate with Coconut Whipped Cream

This easy vegan hot chocolate recipe is the perfect thing to cozy up to during holiday season, or any time of year!

Course Dessert, Drinks, Snack
Cuisine American
Keyword easy vegan hot chocolate, easy vegan recipe, plant-based, plant-based hot chocolate, vegan hot chocolate, vegan hot chocolate recipe
Prep Time 5 minutes
Cook Time 5 minutes
Servings 2
Author Lauren McNeill


For the hot chocolate

  • 2 cups unsweetened plant-based milk of choice I used oat
  • 1 cup water Can use more milk for extra creaminess
  • 1/2 tsp vanilla extract
  • 2.5 tbsp cocoa powder
  • pinch of salt
  • 1 tbsp chocolate chips optional

For the coconut whipped cream

  • 1 can full fat coconut milk I used Aroy-D brand
  • 1 tbsp maple syrup optional
  • 1/2 tsp vanilla extract optional


  1. If making the coconut whipped cream, place can of coconut milk in the fridge 24 hours before making the whipped cream. This will allow the coconut milk to separate from the water.

  2. Add all ingredients for the hot chocolate into a high-speed blender and blend until smooth and froth forms (30-60 seconds).

  3. Pour hot chocolate mixture into a small saucepan over medium heat. Heat until you can see steam coming from the hot chocolate (about 3-5 minutes), stirring occasionally.

  4. Meanwhile, remove solid part of the canned coconut milk from the can only (do not use the coconut water). In either a blender or hand mixer, combine the solidified coconut milk with vanilla and maple syrup, and blend or hand-mix until smooth, fluffy and a whipped cream consistency.

  5. Serve hot chocolate and coconut milk together and enjoy!

Recipe Notes

* Leftover coconut whipped cream can be stored in an air tight container in the fridge for 3-5 days.