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Just want to let you know that this post is sponsored by my friends at Bom Bom. I only recommend products that I use and love myself. All opinions are my own.
Rich, creamy, chocolatey, and a with a little kick to get you through the holiday season, this Spiked Vegan Hot Cocoa is sipping perfection! Load it up with dairy free whipped topping and dark chocolate shavings for an indulgent treat. Can be made non-alcoholic, too!
It’s already been snowing quite a bit. It’s cold. And the holiday season is upon us.
That means alllll the cozy drinks are happening over here.
I love to cozy up on the couch with my family, blankets, and big mugs of hot chocolate, and just stare at our beautiful Christmas trees. Their dazzling white lights and ornaments that hold memories of nearly every phase of our lives never disappoint.
I’ve been sipping this delicious creamy winter cocktail even on busy weeknights while I catch up on social media and other blog related duties.
Whether you need warm comforting drink to sip while you leisurely enjoy your evening or you need a little stress reliever while catching up on end-of-day tasks, this Spiked Vegan Hot Cocoa is here for you!
Ingredient notes and substitutions
Coconut milk ~ I like to use light coconut milk from a can. It’s creamy and rich without a noticeable coconut flavor.
Cocoa powder ~ Use an unsweetened cocoa powder for this recipe.
Cinnamon ~ I love the warm spice of cinnamon. If you are not a cinnamon lover, you can use less or just leave it out.
Sweetener ~ Pure maple syrup is my go-to sweetener of choice. You can use coconut sugar, brown sugar, or regular cane sugar if you prefer. Just make sure to whisk it well on the stovetop until fully dissolved.
Please note: Not all sugar is vegan due to the way it is processed. Be sure to look for a certified vegan label or choose organic sugars which are always vegan.
Bom Bom Nilli Vanilli ~ This flavor is a blend of Caribbean rum and almond milk with natural cookie flavors. It blends perfectly with the hot cocoa and enhances the flavors and aromas for a delightfully indulgent sip.
This light and creamy liqueur, which contains no actual cream at all, was rated the Best Cream Liqueur by the International Review of Spirits in 2017. Dairy-free products are making their mark!
Bom Bom says they’re the “Ben & Jerry’s of alcohol.” They have 3 gluten-free flavors, 2 of which are dairy-free and vegan!
If you need a nut-free option, try the Fully Baked. It was inspired by Ben & Jerry’s Half Baked Ice Cream. It blends Caribbean rum with hemp seed milk and natural brownie and cookie flavors.
These creamy Premium Rum Liqueurs have won awards and I can tell you why – they’re so yummy! Smooth enough to drink on their own or over ice, but especially spectacular in creative and festive cocktails and cool coffee creations.
If you prefer not to use any alcohol, simply leave it out.
How to make the recipe
Cozying up to a warm mug of spiked vegan hot cocoa is easier than you think.
It takes less than 10 minutes and all you need is a sauce pot and a whisk…oh, and your favorite mug, of course. I think the wider the mug, the better. You can add more toppings that way!
I like to pour a shot of the Nilli Vanilli into the bottom of the mug and then pour in the steamy hot cocoa. Everything blends beautifully this way without even having to stir. Perfection.
More dairy free seasonal drinks
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Spiked Vegan Hot Cocoa
Ingredients
- 4 tablespoons unsweetened cocoa powder
- ½-1 teaspoon ground cinnamon plus extra for garnish
- pinch of salt about ⅛th of a teaspoon
- 2-3 tablespoons pure maple syrup
- ½ teaspoon pure vanilla exract
- 1 can (13.5 ounces) lite coconut milk
- 3-4 oz Bom Bom Nilli Vanilli Almondmilk Liqueur
- dairy-free whipped cream for garnish
- dark chocolate shavings for garnish
Instructions
- Add the cocoa powder, cinnamon, salt, maple syrup, and vanilla to a sauce pot over medium heat. Slowly pour in about ¼ cup of the coconut milk while whisking continuously until the mixture is smooth. Pour in the remaining milk and simmer for about 5 minutes, whisking occasionally until thick and bubbly.
- To serve: Pour 1 ½ to 2 ounces of Bom Bom Nilli Vanilla Almondmilk Liqueur into the bottom of a mug. Repeat with a second mug. Pour half of the hot cocoa into each of the mugs. Top off with dairy free whipped cream, dark chocolate shavings, and a sprinkle of cinnamon.
Taylor Kiser says
Looks so cozy and delicious! Sure would love a cup right now!
Jenn S. says
Bom Bom Nilli Vanilla is great in morning coffee too! (Don’t judge) 🙂
Alisa Fleming says
Jenn this recipe is divine!! Both my husband and I are in love with that Nilli Vanilli (it is THE best), and I can’t wait to make this for him. It’s been so cold here lately – he’ll be in heaven with this.
Jenn S. says
Isn’t it so good?! I may have had some for breakfast in my coffee. 🙂
Alisa Fleming says
I like the way you think. Mrs. Claus will surely deserve some on Christmas morning, too!
Jenn S. says
Oooh, yes, she will! 🙂
Maggie McConnell says
What dairy free topping do you use? I haven’t found one. Thanks.
Jenn S. says
Reddi Whip now makes one with almond milk. Our Target stores are carrying it. If you can’t find that, So Delicious CocoWhip would be great, too. That one comes in a container instead of an aerosol can.