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spiked vegan hot chocolate in glass mugs
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5 from 1 vote

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
Cook Time10 minutes
Total Time10 minutes
Course: Beverage
Cuisine: American
Diet: Vegan
Servings: 2
Calories: 369kcal

Ingredients

Instructions

  • 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. 

Notes

  • 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.

Nutrition

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