Vegan hot chocolate

Featuring non-dairy milk and raw cacao

Brooklyn-based recipe developer Ali Slagle calls this hot chocolate “on the darker side of the equation.” Instead of the regular combination of cocoa powder, semisweet chocolate, and white sugar, she uses raw cacao powder and maple syrup—making for a deep, chocolatey flavor. If you’re looking for a boost of energy (perhaps swapping this beverage in for your morning coffee), she encourages adding a tablespoon of maca powder, which will also provide a maltiness to the drink. “Your hot chocolate is as creamy as the milk you choose,” says Slagle, who recommends a thicker beverage like oat milk for this recipe. To turn the hot chocolate into a cocktail, stir in a few tablespoons of dark rum or bourbon.

Makes 1 cup
Prep Time: 5 minutes
Cook Time: 10 minutes

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Photography by Robert Bredvad


1 cup non-dairy milk (preferably oat or almond)
1 tablespoon raw cacao powder
1 tablespoon maca powder (optional)
1½ teaspoons maple syrup, plus more as needed
½ teaspoon vanilla extract
Pinch of kosher salt
2 tablespoons dark rum or bourbon (optional)
Dark chocolate shavings, for garnish (optional)


In a medium saucepan, combine all of the ingredients except the alcohol and chocolate shavings, and whisk together over high heat until combined and hot.
Taste, and add more maple syrup as desired. Stir in rum or bourbon, if using, and divide between cups. Top with dark chocolate shavings, for a festive garnish.