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    Home » Drinks

    Instant Pot Hot Chocolate (Vegan)

    Published: Dec 22, 2021 · Modified: Aug 30, 2022 by Tiffany · This post may contain affiliate links · 1 Comment.

     

     

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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.

    Vegan hot chocolate being poured from an instant pot.

    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!

    Child's hands holding a cup of hot chocolate with marshmallows.

    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
    Hands holding a cup of hot chocolate topped with whipped cream and mini chocolate chips.

    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.

    Hot chocolate toppings spread on a charcuterie board.

    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.

    dairy free hot chocolate bar

    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!

    Recipe

    Vegan hot chocolate being poured from an instant pot.

    Instant Pot Hot Chocolate (Vegan)

    This creamy and delicious hot chocolate recipe will satisfy your whole family!
    Author: Tiffany
    5 from 1 vote
    Print Pin Rate
    Course: Drinks
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 15
    Calories: 315kcal
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    Equipment

    • Instant Pot Pressure Cooker
    • Slow Cooker

    Ingredients

    • 10 ounces Dark Chocolate chopped
    • ¼ Cup Unsweetened Cocoa Powder
    • ½ Cup Sugar
    • 2 Cup Plant Based 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 Unsweetened Cocoa Powder, ½ Cup Sugar, 2 Cup Plant Based 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.
    Calories: 315kcal | Carbohydrates: 26g | Protein: 10g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 135mg | Potassium: 579mg | Fiber: 4g | Sugar: 18g | Vitamin A: 999IU | Vitamin C: 18mg | Calcium: 375mg | Iron: 5mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    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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    A photo of Tiffany Welsh.

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    I love sharing gluten-free comfort food and homestyle baking, featuring Dutch oven meals, nostalgic dinners, classic baked goods, with dairy-free or allergen-friendly options. My recipes lean Southern, seasonal, and practical.

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