Welcome to the Virtual Vegan Potluck, a network of bloggers who have come together to share delicious vegan recipes! There are appetizers, beverages, salads, breads, soups/stews, sides, mains, and desserts. It’s basically one big blog circle, meaning one blog links to the one before it and after it. You can follow course-by-course and go through each blog like a buffet line of recipes!
I participated in one of these last year, and it was a blast! I found a ton of new recipes to add to my collection.
I’m super pumped for my recipe this year because it is DE-LI-CIOUS and perfect for these cold December days. Say hello to this wonderfully vegan Gingerbread Hot Chocolate!
Rich, sweet, and topped with vegan whipped cream. Curl up in front of a fire place, put on a good movie, and you really can’t get much better.
I could eat this whipped cream by the spoonful. Light, fluffy, sprinkled with cinnamon. I’m in dairy-free heaven over here!
Craving one yet? Check out the recipe below and then hop around and explore the rest of the potluck! You can go back to the blog before me, jump ahead to the blog after me, or head here for a list of all the participating blogs. Have fun, fill up that recipe book/pinterest board, and enjoy!
- 3 cups unsweetened almond milk
- 3 Tbsp unsweetened cocoa powder
- 6 tsp semi sweet chocolate chips
- 3/4 tsp vanilla extract
- 4 Tbsp gingerbread syrup (see below)
- 1 cup water
- 1/2 cup brown sugar
- 1 tsp ginger
- 2 4-inch cinnamon sticks
- 1/4 tsp nutmeg
- 14 oz can full fat coconut milk (chilled in fridge overnight)
- 2 Tbsp powdered sugar
- 1 tsp vanilla
- Combine all ingredients in a small saucepan.
- Bring to a boil and then simmer for 15-20 minutes.
- Remove cinnamon sticks and store in an air tight container.
- *You'll have extra syrup that you can use in coffee, tea, or more hot chocolate!
- Make sure your coconut milk has been chilled overnight.
- Scoop out the coconut cream and place in a large bowl. It may help to chill the bowl in the fridge or freezer for a few minutes, especially if it's warm in your kitchen.
- Whip the coconut cream using a stand or hand mixer.
- Once it's all whipped up, add sugar and vanilla extract. Whip again to combine.
- Store in a air tight container in the refrigerator.
- Combine all ingredients in a medium saucepan.
- Stir out any clumps, simmer until chocolate is melted and mixture is hot.
- Top with whipped cream, sprinkle with extra cinnamon if desired, and enjoy!