---
title: Healthy Vegan Gingerbread Hot Chocolate
servings: 1
course: dessert
source:
  name: Rainbow Plant Life
  author: Nisha Vora
  url: https://rainbowplantlife.com/healthy-vegan-gingerbread-hot-chocolate
image: https://imagedelivery.net/2iqVZVZ93QVmZXnzq-5uHA/photo/ng4joNUcqmFxV_yAsDgRp/500
prep time: 5 minutes
cook time: 10 minutes
diet: Vegan
nutrition:
  calories: 199 kcal
  fat: 6 g
  carbohydrates: 38 g
  sugar: 20 g
  protein: 5 g
  fiber: 6 g
  sodium: 496 mg
tags: [dessert, healthy, gingerbread, chocolate, vegan, meal-prep]
---

Gather: @plant-based milk{1.5%cup}(divided), @ground ginger{0.75%tsp}, @ground cinnamon{0.25%tsp}, @ground nutmeg{0.25%tsp}, @ground allspice{0.12%tsp}, @raw cacao powder{2.5%tbsp}, @pure maple syrup{1%tbsp}(see Note), @blackstrap molasses{0.5%tbsp}, @arrowroot powder{1%tbsp}.

Pour 1 cup 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 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.

> If you are trying to really limit your sugars, you can use 1-2 tsp (more as needed) of maple syrup instead of the 2 tbsp called for. You could omit the maple syrup entirely and just use the blackstrap molasses, but it would be more bittersweet.