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This instant pot hot chocolate station features the creamiest vegan hot chocolate. It's filled with melted chocolate, cocoa powder and a mixture of coconut milk and oat milk. No one will guess it's a vegan cocoa and it's 100 times better than those little store bought packets. I've been making this for a few years now for holiday gatherings and for a special treat at my office. Everyone raves about it! I know you'll love it too.
Why You'll Love This Dairy Free Hot Cocoa
- It's vegan and gluten free.
- It's creamy thanks to oat milk and coconut milk and filled with chocolate.
- With the topping bar everyone can pick their own flavor, making it super fun!
What is the difference between hot cocoa and hot chocolate?
Hot cocoa is a mixture of cocoa powder and warm milk while hot chocolate is a mixture of melted chocolate and warm milk. Since this recipe uses both cocoa powder and melted chocolate, you can call it whichever you prefer. It's definitely rich and chocolatey!
Equipment Needed
Instant Pot or Slow Cooker - directions for both ways are included.
Ingredient List
- Cocoa Powder - make sure it's gluten free. I usually use Hersheys brand or Scharffenberger.
- Dairy Free Chocolate Bars - I typically use 68% dark chocolate bars from Scharffenberger, but I have also just used an assortment of dairy free, gluten free chocolate candy bars that I had in my cabinet. Do not use chocolate chips, since they have stabilizers they won't melt as nicely.
- Non-Dairy Milk - I usually use Oat Milk, since I find it to be the closest consistency to dairy milk. You can use the milk of your choice.
- Non-Dairy Heavy Cream - Originally I made this recipe with a 15 oz can of full fat coconut milk and it was wonderful. Recently, I've started using the Silk non-dairy heavy cream instead. Both will work fine. Use whatever you have access to. If you want to make it extra decadent, use both!
- Sugar
- Water
How to Make Vegan Hot Chocolate
If using an Instant Pot
Step 1 - Turn your Instant Pot to saute. Add the chopped chocolate bars, cocoa powder, sugar, water and heavy cream to the Instant Pot. Whisk together until the chocolate is melted.
Step 2 - Add the milk to the melted chocolate. Continue to whisk the mixture frequently until it's heated through.
Step 3 - Turn your Instant Pot to keep warm and cover. Serve as needed.
If using a slow cooker
Step 1 - Add the milk to a large pot and heat on the stove over medium heat until warm.
Step 2 - Add the chopped chocolate, cocoa powder, sugar and heavy cream to the warm milk. Whisk until all of the chocolate is melted.
Step 3 - Transfer to a slow cooker and turn to low heat. Keep covered and serve as needed.
Toppings for a Hot Chocolate Station
Here are some ideas of items I have used on my hot cocoa bar:
- Gluten Free Candy Canes
- Coco Caramels
- Enjoy Life Chocolate Chips
- Dairy Free Peppermint Bark
- Marshmallows
- Coco Whip
- Gluten Free Sprinkles
- Gluten Free Oreos (crushed up)
- Liqueurs for the adults - just ensure they are gluten & dairy free.
Storage
Transfer your leftover hot chocolate to an airtight container and store in the refrigerator. It will last 3-4 days. To serve, pour into a microwave safe mug and heat for 1-2 minutes, until it reaches your desired temperature.
If you're looking for holiday ideas, check out these great recipes!
Gluten Free Chocolate Mint Cookies
Gluten Free, Vegan Thin Mint Cookies
Gluten Free Rolled Sugar Cookies
Dairy Free Hot Chocolate Mix
If you make this recipe, please leave a rating and comment below to let me know how you like it!
Instant Pot Hot Chocolate (Vegan)
Equipment
- Instant Pot Pressure Cooker
- Slow Cooker
Ingredients
- 10 ounces Dark Chocolate chopped
- ¼ Cup Cocoa Powder
- ½ Cup Sugar
- 2 Cup Non-Dairy Heavy Cream can sub with 1 can full fat coconut milk OR use both for extra creamy!
- ½ Cup Water
- 1 Gallon Non-Dairy Milk I use 2 cartons of Oat Milk
Instructions
- For Instant Pot
- In an Instant Pot, combine the chopped chocolate, cocoa powder, sugar, non-dairy heavy cream and water. Turn the IP to Saute setting and whisk until the chocolate is melted and smooth.10 ounces Dark Chocolate, ¼ Cup Cocoa Powder, ½ Cup Sugar, 2 Cup Non-Dairy Heavy Cream, ½ Cup Water
- Add all of the milk to the melted chocolate. Continue to whisk frequently on Saute setting until the milk is heated through. This took 25-30 minutes for me.1 Gallon Non-Dairy Milk
- Turn IP to keep warm, put the lid on. Serve as needed.
For Slow Cooker
- Place all of the milk in a large pot on the stove. Heat over medium heat until warm.
- Add the chopped chocolate, cocoa powder, sugar, and non-dairy heavy cream to the warm milk. (You can omit the water with this method). Whisk together until the chocolate is melted.
- Once your cocoa is warm, transfer to a slow cooker and turn on low heat. Leave the lid on and serve as needed.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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