Spiked Vegan Hot Chocolate
This spiked vegan hot chocolate made with soy milk, chocolate chips, and sweetened with maple syrup is so much better than store-bought! Spike with liquor of your choice and top with your favorite non-dairy whipped cream for a yummy treat.
Prep Time2 minutes mins
Cook Time10 minutes mins
Total Time10 minutes mins
Course: Beverage
Cuisine: American
Diet: Vegan
Servings: 2
Calories: 369kcal
In a small saucepan, add all of your ingredients except the bourbon. Heat over medium heat. Stir and continue to heat until chocolate has melted and mixture is hot.
Turn off the heat and stir in your liquor of choice. We really like bourbon or peanut butter whiskey.
To serve, top with a non-dairy whipped cream and chocolate shavings or vegan toasted marshmallows.
- Chocolate Chips Substitution: 1 ounce of chopped dark chocolate can be used instead of chocolate chips.
- Liquor Suggestions: Bourbon, peanut butter whiskey, vegan Baileys, peppermint schnapps, flavored vodka, coffee liqueur, triple sec. See post for notes on choosing a liquor.
- Sweeten to taste. Adjust the sugar in this recipe to your liking. If you are using a sweetened milk, you may want to skip the sugar.
- Make it frothy. Add your warm hot chocolate to a blender and puree for 30 seconds to a minute on high to make extra frothy hot chocolate. Then, add your booze.
Serving: 1serving | Calories: 369kcal | Carbohydrates: 28g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 112mg | Potassium: 394mg | Fiber: 5g | Sugar: 18g | Vitamin A: 503IU | Calcium: 348mg | Iron: 3mg