I’m sharing a Vegan Hot Chocolate Recipe that’s ready in 5 minutes, low calorie, creamy and packed with chai spices, and I’ve slipped in one simple trick that makes it stand out.

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I wasn’t expecting to fall for a drink this fast, but this Chai Hot Chocolate hooked me on the first sip. I use unsweetened oat milk so it stays light, and a little ground cinnamon that sneaks in that warm, almost spicy chai note.

It’s one of those Hot Vegan Drinks that seems simple but hides a tiny twist that makes you keep coming back. Ready in five minutes, it’s low calorie and creamy enough to feel indulgent without the guilt.

I made it on a random weeknight and then wondered why I waited so long to try it, you’ll get it.

Ingredients

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Oat milk gives creamy body, adds fibre, mild sweetness, and more calories than almond.
Cocoa gives chocolate flavor, antioxidants, little fat, mostly carbs and bitter notes.
And maple adds warm caramel sweetness, minerals like manganese, also adds sugar and calories.
Cinnamon lends warmth, cinnamaldehyde may help blood sugar, fragrant and mildly sweet.
Cardamom gives floral citrus spice, tiny amounts of antioxidants, brightens the drink.
Ginger, cloves, pepper add heat, anti inflammatory benefits, spicy kick and depth.
Vanilla rounds bitterness, its smell rich, makes drink taste sweeter.

Ingredient Quantities

2 cups unsweetened oat milk (or unsweetened almond milk for fewer calories)

2 tbsp unsweetened cocoa powder

1 to 2 tsp maple syrup (or 1/4 tsp stevia powder, to taste)

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground cardamom

pinch ground cloves

pinch freshly cracked black pepper

1/8 tsp fine sea salt

1/2 tsp vanilla extract

1 tsp cornstarch or arrowroot powder (optional, for a creamier texture)

How to Make this

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1. In a small bowl whisk 2 tbsp unsweetened cocoa powder with 2 to 3 tbsp of the oat milk until smooth and lump free.

2. Stir into that cocoa paste 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground cardamom, a pinch ground cloves, a pinch freshly cracked black pepper and 1/8 tsp fine sea salt so the spices are evenly distributed.

3. If you want it creamier, mix 1 tsp cornstarch or arrowroot powder with 1 to 2 tbsp cold oat milk to make a smooth slurry. set aside.

4. Pour the remaining milk (about 1 3/4 cups) into a small saucepan over medium low heat. Add the cocoa and spice mixture and the cornstarch slurry if using. whisk constantly to combine.

5. Heat until the drink is steaming and slightly thickened, whisking so it doesnt stick or form lumps. do not let it boil over, just a gentle simmer for 30 to 60 seconds.

6. Remove from heat and stir in 1 to 2 tsp maple syrup (or 1/4 tsp stevia powder to taste) and 1/2 tsp vanilla extract. taste and adjust sweetness or spice if needed.

7. For extra froth use a handheld frother or whisk vigorously for 10 seconds, or pour into a blender for one quick pulse.

8. Pour into mugs, optionally dust with a little cinnamon or cocoa, and enjoy right away. If you prefer fewer calories use unsweetened almond milk instead of oat milk.

Equipment Needed

1. small mixing bowl (for the cocoa paste)
2. measuring spoons (1/8 tsp to 2 tbsp)
3. measuring cup (for the milk, about 2 cups)
4. small saucepan (heat gently on stove)
5. whisk (for combining and preventing lumps)
6. small heatproof spatula or spoon (for scraping and stirring)
7. handheld frother or blender (for extra froth)
8. mugs (to serve)

FAQ

Q: Can I use another milk? A: Yes, soy, cashew, or oat all work well. Almond gives fewer calories but is less creamy than oat.

Q: How do I make it sweeter without sugar? A: Use 1/4 tsp stevia powder or 1 to 2 tsp maple syrup. Start low and taste, stevia is much sweeter so add slowly.

Q: Do I have to use cornstarch? A: No, it is optional. Cornstarch or arrowroot will make it silkier and slightly thicker but the drink is fine without it.

Q: Can I make this ahead and reheat? A: Yes store in the fridge up to 3 days. Reheat gently over low heat and whisk to recombine, it may separate if boiled.

Q: My drink tastes grainy from the cocoa, how fix? A: Whisk the cocoa with a little cold milk first to make a smooth paste before adding warm milk. Sifting the cocoa also helps.

Q: Is this spicy from the pepper? A: Only a tiny background warmth from the pinch of black pepper. Skip it if you are spice averse, but it really lifts the chai notes.

Vegan Chai Hot Chocolate Recipe Substitutions and Variations

Unsweetened oat milk: swap with unsweetened soy or cashew milk for similar creaminess, or light canned coconut milk diluted 1:1 with water for a richer, slightly coconutty cup. Use same amount.
Unsweetened cocoa powder: swap with unsweetened raw cacao powder 1:1, or carob powder if you want caffeine free (use about 1 1/4x carob since it’s milder).
Maple syrup: use agave nectar or brown rice syrup 1:1, or a pinch (about 1/4 tsp) stevia powder for a no-calorie option, then adjust to taste.
Cornstarch or arrowroot: swap with tapioca starch 1:1, or use 1 tbsp oat flour or almond flour if you dont have starch (you may need a little more to thicken).

Pro Tips

1. Toast or bloom the spices first, they get way more flavorful that way. You can toss ground spices in a dry skillet for 10 to 20 seconds till fragrant, or steep them briefly in a tiny bit of hot milk before adding to the pot. Just watch close, spices burn fast.

2. Sift or whisk the cocoa into a small amount of liquid first, then strain the final drink if any grit stays. Cocoa clumps are the worst, so use a small fine mesh strainer or a handheld frother at the end to rescue texture.

3. If using arrowroot instead of cornstarch remember it thickens at lower heat and turns slimy if boiled. Stir it into cold milk to make a smooth slurry, add it in near the end, and heat only until the drink just thickens. For the warmest creamiest feel, use full fat oat milk or add a teaspoon of nut butter.

4. Don’t skip the tiny pinch of salt and a little cracked black pepper, they make the chocolate taste deeper. And if you like froth, whirl it in a blender for one quick pulse or use a handheld frother for about 10 seconds, mugs warmed first keep the drink hotter longer.

Vegan Chai Hot Chocolate Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’m sharing a Vegan Hot Chocolate Recipe that’s ready in 5 minutes, low calorie, creamy and packed with chai spices, and I’ve slipped in one simple trick that makes it stand out.

Servings

servings

Calories

150

kcal

Equipment: 1. small mixing bowl (for the cocoa paste)
2. measuring spoons (1/8 tsp to 2 tbsp)
3. measuring cup (for the milk, about 2 cups)
4. small saucepan (heat gently on stove)
5. whisk (for combining and preventing lumps)
6. small heatproof spatula or spoon (for scraping and stirring)
7. handheld frother or blender (for extra froth)
8. mugs (to serve)

Ingredients

2 cups unsweetened oat milk (or unsweetened almond milk for fewer calories)
2 tbsp unsweetened cocoa powder
1 to 2 tsp maple syrup (or 1/4 tsp stevia powder, to taste)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cardamom
pinch ground cloves
pinch freshly cracked black pepper
1/8 tsp fine sea salt
1/2 tsp vanilla extract
1 tsp cornstarch or arrowroot powder (optional, for a creamier texture)

Directions

In a small bowl whisk 2 tbsp unsweetened cocoa powder with 2 to 3 tbsp of the oat milk until smooth and lump free.
Stir into that cocoa paste 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground cardamom, a pinch ground cloves, a pinch freshly cracked black pepper and 1/8 tsp fine sea salt so the spices are evenly distributed.
If you want it creamier, mix 1 tsp cornstarch or arrowroot powder with 1 to 2 tbsp cold oat milk to make a smooth slurry. set aside.
Pour the remaining milk (about 1 3/4 cups) into a small saucepan over medium low heat. Add the cocoa and spice mixture and the cornstarch slurry if using. whisk constantly to combine.
Heat until the drink is steaming and slightly thickened, whisking so it doesnt stick or form lumps. do not let it boil over, just a gentle simmer for 30 to 60 seconds.
Remove from heat and stir in 1 to 2 tsp maple syrup (or 1/4 tsp stevia powder to taste) and 1/2 tsp vanilla extract. taste and adjust sweetness or spice if needed.
For extra froth use a handheld frother or whisk vigorously for 10 seconds, or pour into a blender for one quick pulse.
Pour into mugs, optionally dust with a little cinnamon or cocoa, and enjoy right away. If you prefer fewer calories use unsweetened almond milk instead of oat milk.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.