While hot cocoa is typically laden with dairy and refined sugar, this vegan gingerbread hot chocolate is a health food! Made with cacao powder and blackstrap molasses,
it’s a hot chocolate you can feel good about. And thanks to a secret ingredient,
it has a creamy, pudding-like texture!
Serving Size: 1
INGREDIENTS
- 1 ½ cups plant-based milk, divided
- ¾ tsp. ground ginger
- ¼ tsp. ground cinnamon
- ¼ tsp. nutmeg
- 1/8 tsp. allspice
- 2 ½ Tbsp. raw cacao powder
- 1 Tbsp. pure maple syrup
- ½ Tbsp. blackstrap molasses
- 1 Tbsp. arrowroot powder
DIRECTIONS
- Pour 1 cup of the plant-based milk int a small or medium saucepan.
- Add the ginger, cinnamon, nutmeg, allspice, cacao powder, maple syrup,
- and molasses. Bring to a rapid simmer over medium heat, whisking occasionally to incorporate the cacao powder and spices into the milk.
- Meanwhile, whisk together the remaining ½ cup of the plant-based milk
- with the arrowroot powder in a bowl until no clumps remain.
- Once the hot chocolate is at a rapid simmer, pour the arrowroot slurry into the hot chocolate, whisking constantly until the mixture thickens, just 30-45 seconds. If you double the recipe, it will take a bit longer for the hot chocolate to thicken.
- Remove from heat and serve warm.
NOTE: If you can’t find arrowroot powder, you can substitute with cornstarch. Cornstarch will take a little longer to thicken, closer to 1-2 minutes.
- Nutrition facts per serving Calories 199; protein 5 g; fat 2 g; carbs 38 g.
Recipe & Photography – Nisha Vora
You may also like: Healthy Holiday Gingerbread Cookies
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