Name: Vegan White Hot Chocolate Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Vegan
Ingredients: 2 ½ cups almond milk (590 ml); 2 tablespoons raw cocoa/cacao butter (28 g); 1 ½ tablespoons cashew nuts (15 g); 3 tablespoons maple syrup (60 g); 1 teaspoon vanilla extract (4 g); ⅛ teaspoon nutmeg (0.25 g); Vegan cream for topping; Vegan marshmallows for topping

Jump to Recipe·5 from 28 reviews

If you’re like me and adore a creamy, comforting drink that feels like a warm hug on a chilly day, then you’re about to fall head over heels for this Vegan White Hot Chocolate Recipe. It’s rich, silky, and perfectly sweetened with natural ingredients—plus it’s completely dairy-free! Whether it’s a quiet evening or a festive occasion, this cozy cup is my go-to for a little indulgence that doesn’t weigh you down. Stick with me, and I’ll walk you through every step to make this fan-freaking-tastic treat a new favorite in your kitchen!

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Why This Recipe Works

Creamy Texture: The cashew nuts blended into the almond milk create a naturally smooth, luscious base without any dairy.
Balanced Sweetness: Maple syrup gives a subtle, earthy sweetness that complements the white hot chocolate’s delicate flavors perfectly.
Richness from Cacao Butter: Using raw cocoa butter adds that classic white chocolate richness without adding heaviness.
Versatility: It’s super easy to make frothy or top with vegan marshmallows for an extra-special touch.

Vegan White Hot Chocolate, dairy-free white hot chocolate, vegan hot chocolate recipe, creamy vegan hot chocolate, vegan warm winter drinks - A clear glass cup filled with light beige frothy milk tea sits on a white saucer with a thin dark rim, resting on a wooden board. The cup has a clear handle on the right side. In the background, there is another similar cup and a bowl with a creamy yellow substance, along with a metal spoon placed inside it. The surface beneath the wooden board is a white marble texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Vegan White Hot Chocolate Recipe has a purpose, working together to create a silky, comforting drink that tastes far richer than its plant-based roots might suggest. Plus, these ingredients are generally easy to find or swap based on what you’ve got on hand.

Vegan White Hot Chocolate, dairy-free white hot chocolate, vegan hot chocolate recipe, creamy vegan hot chocolate, vegan warm winter drinks - Flat lay of raw cacao butter buttons, whole cashew nuts, a small white bowl of maple syrup, a small white bowl of vanilla extract, whole nutmeg seed with a few freshly grated nutmeg shavings nearby, vegan marshmallows piled gently, a small mound of vegan whipped cream, and a simple white ceramic cup filled with fresh almond milk, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Almond milk: Silky and mild, it forms the creamy liquid base without overpowering the drink.
Raw cocoa/cacao butter: Gives the rich, buttery white chocolate flavor—it’s the secret to that authentic taste.
Cashew nuts: Blended into the milk, these add creaminess and subtle nuttiness.
Maple syrup: Naturally sweetens without being cloying, plus adds a lovely depth.
Vanilla: Enhances all the flavors and gives warmth.
Nutmeg: A pinch adds a cozy, aromatic spiciness that rounds out the drink beautifully.
Vegan cream/marshmallows: Optional toppings for that extra indulgence and perfect finishing touch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the reasons I keep coming back to this Vegan White Hot Chocolate Recipe is how easily you can personalize it. Whether you want it sweeter, spicier, or even a bit thicker, playing around with the basics is half the fun—and I’m here to help you explore those tasty options.

More Creamy: I sometimes add a spoonful of cashew butter for an even richer, velvety feel—totally elevates that cozy factor.
Extra Sweet: If I’m craving a sweeter sip, a drizzle more maple syrup does the trick, but taste as you go so it doesn’t overwhelm.
Spiced Up: Adding a dash of cinnamon or cardamom turns this into a festive treat that’s perfect for holiday mornings.
Frothy Fun: Blending post-heating gives a beautiful froth that makes it feel like you’re at a fancy café right in your own kitchen.

Step-by-Step: How I Make Vegan White Hot Chocolate Recipe

Step 1: Blend Cashews and Almond Milk

The first thing I do is toss the cashew nuts and almond milk into my blender. Blitz them until silky smooth—that’s the magic that gives you that creamy, dreamy base without any cream. If you’re short on time, soaking cashews for 20 minutes prior makes blending smoother, but I often skip this and it still works great.

Step 2: Warm Your Almond Milk Mixture

Pour your freshly blended milk into a medium-sized saucepan and heat it on medium for about two minutes—warm enough to melt the cocoa butter but don’t let it boil. I’ve learned the hard way that high heat can scold the milk, leaving an unpleasant burnt flavor, so keep an eye!

Step 3: Melt the Cocoa Butter

Reduce the heat to medium-low, then add your raw cocoa or cacao butter. Stir gently as it melts, breaking it up if needed for quicker dissolution. Watch it disappear gradually—that buttery richness is what makes this white hot chocolate feel like a treat.

Step 4: Add Sweeteners and Spices

Once your cocoa butter is melted, stir in the maple syrup, vanilla, and just a pinch of nutmeg. Keep whisking steadily for 2-3 minutes, so all those flavors marry well and the drink thickens slightly. The aroma at this point is honestly irresistible!

Step 5: Blend for Froth (Optional)

If you want that café-style froth, transfer the hot chocolate back into your blender and pulse for about 30 seconds. This little extra step is my favorite for special mornings when I want to feel fancy without the fuss.

Step 6: Serve with Your Favorite Toppings

Pour into your favorite mugs, then lavish vegan whipped cream and some fluffy vegan marshmallows on top. It’s the cozy finish that turns a simple drink into a moment worth savoring. Grab a cozy blanket and enjoy!

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Pro Tips for Making Vegan White Hot Chocolate Recipe

Soak Cashews (Optional): Soaking cashews for 20-30 minutes softens them for an ultra-smooth blend, though I often skip this with success.
Don’t Boil the Milk: Heating gently prevents the milk from scorching, preserving the delicate flavors and creaminess.
Chop Your Cocoa Butter: Breaking cocoa butter into smaller pieces melts faster and more evenly, saving you prep time.
Froth for Café Vibes: Blending the hot chocolate at the end creates a frothy texture that makes your drink feel special every time.

How to Serve Vegan White Hot Chocolate Recipe

Vegan White Hot Chocolate, dairy-free white hot chocolate, vegan hot chocolate recipe, creamy vegan hot chocolate, vegan warm winter drinks - There are two clear glass mugs filled with white creamy hot drinks, each topped with a thick layer of white foam. On top of the foam, there is a mix of small pink and white marshmallows, with a light dusting of brown powder. Each mug sits on a white plate with a thin black rim. In the background, on a wooden board, there is a white bowl filled with shredded light yellow chocolate and a silver spoon resting inside. Next to it is a small gray bowl containing a fine light brown powder, and a piece of white chocolate nearby. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my white hot chocolate with a generous swirl of vegan whipped cream and a handful of vegan marshmallows—they melt just enough to get gooey but still fluffy. Sometimes, I sprinkle a tiny bit of cinnamon or shaved vegan white chocolate on top for a pretty and tasty finish.

Side Dishes

This drink pairs amazingly well with simple vegan cookies—especially classic ginger snaps or almond biscotti. If you want something heartier, a slice of spiced pumpkin bread or a warm cinnamon roll is pure joy alongside this creamy treat.

Creative Ways to Present

For holidays or cozy gatherings, I pour this Vegan White Hot Chocolate Recipe into clear glass mugs and layer whipped cream and marshmallows in alternating layers. Add a cinnamon stick or a small curl of vegan white chocolate on top, and you’ve got a stunning drink that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which I hope you do because it’s that good!), pour the vegan white hot chocolate into a sealed container and store it in the fridge for up to 3 days. Before reheating, give it a good stir or shake because the natural fats may separate slightly.

Freezing

While I haven’t frozen the complete drink as is, you could freeze extra blended cashew and almond milk base in ice cube trays to add to smoothies or warm drinks later. For this recipe, fresh is best to maintain that luscious texture.

Reheating

Reheat gently in a saucepan over low heat or microwave in short bursts (stirring in between) until warm. Avoid boiling again to keep the creamy flavors intact. If you want that café-style froth, blend it again for 20-30 seconds before serving.

FAQs

Can I use other nuts instead of cashews?

Cashews are ideal for their creamy texture and mild flavor, but if you need a substitute, blanched almonds or macadamia nuts work pretty well. Just note that the texture and taste might be a bit different, so start with a smaller quantity and adjust as needed.
Is this recipe suitable for nut allergies?

Since this recipe relies on cashews and almond milk, it’s not suitable for those with nut allergies. However, you could experiment with oat or soy milk and a plant-based cream alternative, but you may lose some of the creaminess and richness cashews provide.
What is the best way to get frothy hot chocolate?

After heating your white hot chocolate, transferring it back to the blender and blending for about 30 seconds creates a smooth froth that feels special and luxurious—just like your favorite coffee shop.
Can I use regular sugar instead of maple syrup?

You can substitute with coconut sugar or organic cane sugar, but keep in mind maple syrup adds a unique flavor and sweetness that balances the recipe perfectly. If using granulated sugar, dissolve it fully in the warm milk to avoid grit.
How do I prevent the drink from separating?

Stir well before serving and avoid boiling the milk. Gentle warming and proper blending help keep the ingredients emulsified for a smooth, consistent texture.

Final Thoughts

This Vegan White Hot Chocolate Recipe is one I keep coming back to—especially on those quiet evenings when I want something that feels indulgent but still nourishing. It’s creamy, cozy, and so simple to make that you’ll have no excuse not to treat yourself. Trust me, once you try it with that warm vanilla and nutmeg hint, you’ll be hooked. So grab your blender and make yourself a mug—you deserve it!

Vegan White Hot Chocolate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 28 reviews

Author: Madison
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 2 servings
Category: Beverage
Method: Stovetop
Cuisine: Vegan
Diet: Vegan

Print Recipe

Description

This Vegan White Hot Chocolate recipe is a creamy and comforting drink made with almond milk, raw cacao butter, cashew nuts, and sweetened with maple syrup. It offers a deliciously rich, dairy-free alternative to traditional hot chocolate, topped with vegan whipped cream and marshmallows for an indulgent finish.

Ingredients

Main Ingredients

2 ½ cups almond milk (590 ml)
2 tablespoons raw cocoa/cacao butter (28 g)
1 ½ tablespoons cashew nuts (15 g)
3 tablespoons maple syrup (60 g)
1 teaspoon vanilla extract (4 g)
⅛ teaspoon nutmeg (0.25 g)

Toppings

Vegan cream for topping
Vegan marshmallows for topping

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Instructions

Blend cashews and almond milk: Combine the cashew nuts and almond milk in a blender and blend until smooth and creamy.
Heat the milk mixture: Pour the blended almond milk mixture into a medium saucepan and heat over medium heat for about 2 minutes, stirring occasionally to avoid burning.
Add cacao butter and melt: Reduce the heat to medium-low, add the raw cacao butter, and stir continuously until the butter has completely melted into the milk.
Add remaining ingredients: Stir in the maple syrup, vanilla extract, and nutmeg, mixing well to combine all flavors.
Whisk and warm through: Continue whisking the mixture for another 2-3 minutes to ensure an even, smooth texture and full flavor integration.
Optional froth step: For a frothy texture, carefully transfer the hot chocolate back into the blender and blend for about 30 seconds before serving.
Serve with toppings: Pour into cups and garnish with vegan whipped cream and vegan marshmallows as desired.

Notes

Use cashew nuts or creamy cashew nut butter to enhance the drink’s creaminess and balance flavors.
Either raw cocoa butter or cacao butter buttons work well for melting into the drink.
Avoid boiling the milk; heating gently prevents scalding or burning.
Chop or break cacao butter into small pieces to speed up melting in the saucepan.
Store any leftovers in the refrigerator and reheat gently using a saucepan or microwave.
For a frothy topping, blend the heated hot chocolate again before serving.