There’s nothing more comforting in December than wrapping your hands around a warm mug of creamy, spiced hot chocolate — especially when it tastes like a melted gingerbread cookie. This Vegan Gingerbread Hot Chocolate brings all the cozy holiday vibes into one sip: cinnamon, nutmeg, molasses, vanilla, and rich cocoa swirling together in a warm, silky drink.

Pinterest searches for gingerbread drinks and holiday cozy drinks have skyrocketed, making this recipe a perfect seasonal performer. It’s easy, quick, photogenic for pins, and matches the exact aesthetic people are saving right now — warm glow lighting, whipped cream swirls, cinnamon dusting, and gingerbread cookie crumble.

What I love most is how simple it is: mix, heat, top, and sip. You get that festive, café-style drink without dairy, without weird ingredients, and without the price tag of a holiday latte. It tastes indulgent, but it’s fully plant-based and adjustable based on whatever you have at home.

And the best part for you? This recipe stays evergreen after the holidays. Just remove the “gingerbread” keyword and it becomes a Vegan Spiced Hot Chocolate — still cozy, still winter-friendly, and still high-performing for Pinterest all the way into February.

WHY YOU’LL LOVE THIS RECIPE

• Tastes like a gingerbread cookie melted into a creamy hot chocolate
• 100% dairy-free, vegan, cozy, and easy
• Made in under 10 minutes
• Perfect for holiday mornings or festive movie nights
• Ultra-photogenic and Pinterest-viral
• Easily turns into a non-seasonal spiced hot chocolate after December

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🎄 Vegan Gingerbread Hot Chocolate (Ultra Cozy Holiday Drink)

Courses: Dessert

Difficulty: Beginner Prep Time 6 mins Cook Time 6 mins Total Time 12 mins

Best Season: Winter

Description

A creamy, cozy vegan gingerbread hot chocolate made with warm spices, dairy-free milk, and festive flavors. Perfect for winter nights, holiday gatherings, and viral Pinterest drink trends.

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

• 2 cups oat milk (or any dairy-free milk)
• 2 tbsp cocoa powder
• 1 tbsp 1–2 maple syrup
• 1 tbsp molasses
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ⅛ tsp ginger
• ¼ tsp vanilla extract
• Pinch of salt

Coconut whipped cream (optional topping)

Gingerbread cookie crumble (for topping)

Instructions

Step 1 — Heat the milk

1. Warm the oat milk in a small saucepan over medium heat.
   

Step 2 — Add cocoa + spices

1. Whisk in cocoa powder, cinnamon, nutmeg, ginger, and salt until smooth.
   

Step 3 — Add sweeteners

1. Stir in maple syrup, vanilla, and molasses for that gingerbread flavor.
   

Step 4 — Simmer + serve

1. Let simmer for 1–2 minutes until creamy and warm.
   

Step 5 — Add toppings

1. Finish with coconut whipped cream and gingerbread cookie crumble.
   

Note

TIPS

• Use oat milk for the richest texture.
• Add more molasses for stronger gingerbread flavor.
• Mix in a shot of espresso for a gingerbread mocha.
• Add extra cinnamon on top for visuals (Pinterest loves it).