‘Tis the season for hot chocolate! In past years I reached for peppermint hot chocolate, but this year I switched things up with a cozy vegan gingerbread hot chocolate.
Traditional hot chocolate often relies on dairy milk and refined sugar. This Vegan Gingerbread Hot Chocolate uses nutrient-dense ingredients like raw cacao powder and blackstrap molasses, giving it antioxidants and minerals such as magnesium, iron, and calcium while still tasting indulgent.
Despite being packed with good-for-you ingredients, the drink is luxuriously creamy. Its texture is nearly pudding-like thanks to a simple secret: a small amount of starch to thicken the beverage. For a quick look at the texture, watch the video in the post around the 1:20 mark.
If you prefer a more classic style, try the two-chocolate Vegan Hot Chocolate recipe elsewhere on the site—it’s rich and dreamy. But for a warming, spice-forward winter treat, this gingerbread version shines.
This hot chocolate is spiced with warming gingerbread flavors—ginger, cinnamon, nutmeg, and a touch of allspice—making it especially comforting on cold days.
Why is this hot chocolate so good for you?
Refined sugar-free
Rather than white sugar or flavored syrups, this recipe uses pure maple syrup and blackstrap molasses. The maple adds gentle sweetness and depth, while blackstrap molasses contributes complex, slightly bitter notes that pair beautifully with the gingerbread spices. If you want to reduce sugar, start with less maple syrup—taste and add more if needed.
You can omit maple entirely and use only blackstrap molasses, but note that the drink will lean much more bitter—think of it as similar to very dark chocolate. Most people prefer the balance the maple provides.
Blackstrap molasses
Blackstrap molasses differs from standard molasses: it’s darker, denser, and less sweet, with a lower sugar content. Because it’s a concentrated byproduct of sugar cane processing, it contains higher levels of minerals. In just one tablespoon of blackstrap molasses you’ll find meaningful amounts of calcium, iron, and magnesium—nutrients that support bone health and red blood cell production.
- About 10% of daily calcium needs
- About 20% of daily iron needs
- About 8–10% of daily magnesium needs
These nutrients make blackstrap molasses a beneficial addition to this cozy beverage.
Raw cacao powder
This recipe uses raw cacao powder instead of heavily processed cocoa powder. Raw cacao is made by cold-pressing unroasted cocoa beans, preserving more of the bean’s natural antioxidants and minerals. It’s an excellent source of magnesium and contributes iron, potassium, fiber, and some protein to the drink.
In the serving size used here (about 2 1/2 tablespoons of raw cacao), you’ll get a significant boost of magnesium plus useful amounts of iron, potassium, fiber, and a few grams of protein—making the drink both nourishing and satisfying.
Secret ingredient: how is this hot chocolate so creamy?
The secret is arrowroot powder.
Arrowroot is a starchy extract that works as a gentle, neutral-thinned thickener. Mixed into a small amount of cold plant milk to form a slurry, then whisked into the simmering hot chocolate, arrowroot thickens quickly and gives a glossy, velvety finish without altering flavor. It thickens in just 30–45 seconds at a rapid simmer—avoid cooking it longer, as very high heat can cause arrowroot to thin again.
If you don’t have arrowroot, cornstarch can be used as a substitute. Cornstarch takes a bit longer to thicken and won’t yield the same glossy appearance, but it will still produce a creamy result.
That’s the essential info on this easy, refined-sugar-free Vegan Gingerbread Hot Chocolate. If you make it, feel free to leave a comment or share your notes in the video comments on YouTube.
Healthy Vegan Gingerbread Hot Chocolate
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Ingredients
- 1 1/2 cups (12 ounces or 360 mL) plant-based milk*, divided
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- Scant 1/4 teaspoon nutmeg
- Scant 1/8 teaspoon allspice
- 2 ½ tablespoons (15-20g) raw cacao powder
- 1 tablespoon pure maple syrup**
- 1/2 tablespoon blackstrap molasses
- 1 tablespoon arrowroot powder***
Instructions
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Pour 1 cup (8 ounces or 240 mL) of the plant-based milk into 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 and spices into the milk.
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Meanwhile, whisk the remaining 1/2 cup (4 ounces or 120 mL) of plant-based milk with the arrowroot powder in a small bowl until no lumps remain.
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When the hot chocolate reaches a rapid simmer, pour the arrowroot slurry into the saucepan, whisking constantly. The mixture will thicken in about 30–45 seconds. Remove from heat and serve warm. If you double the recipe, allow a little more time for thickening.
Video
Notes
** Start with less maple syrup and add more to taste if desired.
*** If you can’t find arrowroot powder, substitute cornstarch; it will take closer to 1–2 minutes to thicken.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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