Hot cocoa is a must in the winter, and this vegan slow-cooker hot cocoa is party-ready. We recommend a generous topping of whipped cream and vegan marshmallows, but you can even make it boozy if you like. Any way you serve it, the scent of this hot cocoa simmering in your slow cooker is reason enough to try it out.

Vegan Slow-Cooker Hot Cocoa

(Serves 6)

Recipe Notes: This recipe can be doubled for larger parties. If you don’t have time to make homemade coconut whip, Reddi Wip makes vegan whipped cream now that’s legitimately tasty and easier if you’re pressed for time. 

Adults can spike their cocoa with any number of tasty liqueurs. We like Peppermint Schnapps, Baileys Almande, Cruzan Blackstrap Rum, and Galliano.

Leftover hot chocolate can be turned into ice cream. Just let it chill overnight in the fridge, then freeze the next day according to your ice cream maker’s instructions.


  • 1 can coconut milk
  • 2 cups unsweetened soy milk (or dairy-free milk of your choice)
  • 2 cups hot water
  • 1/2 cup cocoa powder
  • 1/3-1/2 cup sugar, to taste
  • 1 ounce chopped dark chocolate
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla bean paste or vanilla extract
  • vegan whipped cream, for topping
  • vegan marshmallows (like Dandies), for topping
  • edible gold luster dust, for garnish (optional)


1. Add all ingredients to a slow cooker, then whisk vigorously until all of the cocoa powder is mixed in.

2. Set slow cooker to low. Let the cocoa cook for 2 hours, stirring occasionally.

3. Serve immediately, or set your slow cooker to warm, and let guests serve themselves during your party. Provide vegan whipped cream and marshmallows for topping. Garnish with edible gold luster dust (optional).

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(Recipe and photos via Justina Huddleston/Brit + Co)