Healthy Vegan Gingerbread Hot Chocolate

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:

  • 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 powder and spices into the milk.

  • Meanwhile, whisk together the remaining 1/2 cup (4 ounces or 120 mL) of the plant-based milk with the arrowroot powder in a bowl until no clumps remain.

  • Once the hot chocolate is at a rapid simmer, pour the arrowroot slurry into the hot chocolate, whisking constantly until the mixture thickens, just 30-45 seconds. If you double the recipe, it will take a bit longer for the hot chocolate to thicken. Remove from heat and serve warm.

Notes:

  • Feek free to use oat milk or carton coconut milk, but any plant-based milk will work.