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November 27, 2020 2 min read

Tis the season for winter sports, holiday get-togethers, and of course, hot chocolate! The holiday season is full of sweet treats and big, indulgent meals, and being vegan doesn't mean you have to sacrifice! Prove it with these sure-to-please vegan hot cocoa recipes.

Delicious Vegan Hot Cocoa

This is the simplest recipe we’ve found for easy and delicious vegan hot cocoa. We went with almond milk, but you can always replace it with your favorite vegan choices. The natural sweetener we chose is maple syrup, but you can choose coconut sugar, or agave.

1 cup unsweetened almond milk
1 tbsp cacao powder
1 tbsp pure maple syrup
1/4 tsp vanilla extract
Dash of salt

Heat milk in a pan, mixing throughout to avoid burning.
Add in the cocoa powder and maple syrup. Whisk the mixture til everything is smooth and combined.
Add in the salt to bring up the cocoa flavor
Add vanilla extract and combine.

Peppermint Mocha Hot Cocoa

Tis the season for keeping warm, and embracing the holiday spirit. This vegan peppermint mocha is great for the days when you’re craving Starbucks, but you’ve still got a gift or two on your list. Embrace the season with this delicious vegan alternative.

2/3 cup soy milk
1/3 cup sweetened almond milk
2 tbsp regular cocoa
1/2 tsp pure vanilla extract
1/2 tsp peppermint extract
dash of salt

Whisk all the ingredients except the vanilla and peppermint on the stovetop.
Stir well and keep whisking til all the cocoa is dissolved.
Add in the vanilla and peppermint and whisk it all together. Serve hot.

Boozy Mexican Hot Cocoa

For a holiday get together, there’s nothing like enjoying a drink with friends. And on those cold and blustery nights, a cup of spiced, Mexican hot chocolate is made warmer with a drop or two of mescal. Try this vegan version of boozy Mexican hot chocolate. It’s sure to be a crowd-pleaser and will keep everyone warm on those long winter nights.

3 cups of coconut milk
3 tbsp cocoa powder
1 tbsp coconut sugar
1 1/2 tsp cinnamon
1/4 tsp chipotle powder
Pinch of cayenne powder
1.5 oz mezcal
Garnish with cacao nibs

Heat the coconut milk over the stovetop. Keep whisking to avoid boiling or burns.
Mix in cocoa powder, sugar, cinnamon, chipotle and cayenne powder.
Whisk until smooth. Once it’s simmering, add in the mescal and stir. You don’t want the hot chocolate to bubble or boil, as it will reduce the alcohol.

Add more if you want an extra kick, and top with cocoa nibs and a dash of cinnamon!

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