Thick, creamy vegan gingerbread hot chocolate – rich and lusciously thick vegan hot chocolate with gingerbread spices; refined sugar free.
The weather has been pretty grim recently – wet and cold and miserable. As such, I’ve been drinking rather a lot of hot chocolate in the evenings. I am usually happy to have a regular (almond) milk and hot chocolate mix one but occasionally I am in the mood for something a bit more decadent which is when I make this thick, creamy vegan gingerbread hot chocolate.
It is lusciously thick and rich with warming spices. I make it by blending soaked cashew nuts with water, cocoa (or cacao) powder, medjool dates and spices, so not only is it delicious but it is actually pretty good for you too! It is high in vitamins, minerals, fibre and protein, and because it is so rich and creamy it will function as a snack as well as a drink.
I don’t add any extra sweetener other than the medjool dates; it is just the right level of sweetness for me but you can add a dash of maple syrup as well if you want it a little sweeter. It can also be stored in the fridge for up to two days and drunk cold if you like; it will get thicker as it sits though so you may need to thin it with a little almond milk or water.
Do bear in mind that you will need to soak the cashews for at least an hour beforehand, or preferably overnight.
Thick, Creamy Vegan Gingerbread Hot Chocolate
- 70 g (1/2 cup) raw cashew nuts (soaked)
- 2 1/2 Tbsp cocoa or cacao powder
- 5 medjool dates pitted
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- pinch ground cloves
- pinch salt
- 500 ml (2 cups) water
Soak the cashew nuts in enough boiling water to cover for at least an hour (or in cold water overnight). Drain well and rinse.
Place the soaked cashews in a blender with the rest of the ingredients and blend well until very smooth.
Pour into a pan and heat gently while stirring until it reaches the required temperature then serve. Top with coconut whipped cream and chocolate shavings if you like.
You will need to soak the cashews before making the hot chocolate.
Once blended it can be stored in the fridge for up to two days. Thin as needed with almond milk or water.
I used my Froothie Optimum 9400 blender to make this creamy vegan gingerbread hot chocolate; it is a super powerful blender so it gets it incredibly smooth and creamy.
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