This silky smooth rose hot chocolate is enriched with gentle rose and sweetened with rich dark muscovado sugar. Subtly sweet, bursting with flavour, and made within 5 minutes.
Why Make This Hot Cocoa
- Low in sugar - add more to taste if you wish
- The paste base makes it gorgeously creamy
- Naturally vegan and can be made gluten-free
- A healthier take on traditional hot cocoa
- Made in under 5 minutes
- Requires just 4 ingredients
- Based on one of my most popular recipes - oat milk hot cocoa
- Tastes like something you would drink at a fancy NYC coffee shop
Plus, I’ve included handy step-by-step photos below to make this recipe super easy to follow. You practically can’t go wrong!
You’ll need the following ingredients to make your rose hot cocoa.
- Milk of choice: I love using unsweetened oat, hemp or almond milk for this recipe. You could also substitute it for coconut milk or any other favourite milk of yours.
- Sweetener: This one is completely up to you - I love using dark muscovado sugar for its rich flavour. However, feel free to substitute it for a liquid sweetener (think maple or agave syrup), white sugar, stevia, etc.
- Rose water: a crucial ingredient to infuse your hot cocoa with. You can find rose water in most large supermarkets. If not, check out your local health store or Asian supermarket.
Here’s a quick visual guide to making your creamy rose hot chocolate.
Detailed instructions with exact ingredients are waiting for you at the bottom of this post
Wondering how to make hot chocolate from scratch?
- Combine cocoa and sugar in a mug.
- Stir well, then slowly add 2 tbsp of milk for each portion you're making. Whisk vigorously to create a smooth paste.
- Pour the remaining milk over your paste.
- Mix well.
- Transfer to a pan and add rose water. Heat until you can see steam rising from your pan.
- Serve in your favourite mug and add any toppings of choice.
Add toppings: make this the ultimate comfort drink by adding toppings. Marshmallows and whipped cream work particularly well!
Instant chocolate mix! This hot cocoa takes so little time to make, but you can make your job even easier. Simply mix all your dry ingredients and store them in an airtight jar. Anytime you feel like a decadent hot cocoa, just add milk and rose water, and voila, you’ve got yourself a hot drink.
Yes! A huge majority of cocoa powder is vegan as it should only include 1 ingredient: cocoa powder.
If you see 'may contain traces of milk' on the label, this doesn't mean that your cocoa isn't vegan. It just means it was produced in the same factory as other food that contains milk.
Read more about why some items contain this warning here.
These two terms can easily be used interchangeably.
However, strictly speaking, this recipe would be classified as hot cocoa and not hot chocolate.
If you've used cocoa powder, the drink is called hot cocoa. When you've chopped up bits of chocolate to create a drink, it's called hot chocolate.
Yes, no problem at all! However, keep this in mind:
- make sure you're using a microwave-safe mug
- observe the milk as it heats up to make sure it doesn't overflow.
If you bring it to a boil, your milk might curdle. This will create a layer of 'cream' on top.
To avoid that, make sure you heat the milk up until you can see steam starting to rise above the pan. After that, remove it from heat immediately.
Yes! As long as you've used milk that doesn't contain gluten (such as almond, soy, coconut, etc) this recipe is gluten-free.
More Vegan Chocolate Recipes
This wraps it up! If you’re looking for more healthy and vegan twists for chocolate recipes look no further:
Or check out my full desserts section here.
Did you make my rose hot chocolate? I would love to hear about it! Seeing your remakes of my recipe is my favourite part of running this blog.
Rose Hot Chocolate
- 3 tbsp cocoa powder
- 2 tsp sugar I used dark muscovado sugar
- 4 tbsp plant milk I used oat milk
- 480 ml plant milk
- 6 tsp rose water
- Combine cocoa and sugar in a mug.
- Stir well, then slowly add 2 tbsp of milk for each portion you're making. Grab a small fork or whisk and stir vigorously to create a smooth paste.
- Pour the remaining milk over your paste. Mix well using a fork or a spoon.
- Transfer to a pan and add rose water. Heat on medium heat for about 4-5 minutes until you can see steam rising from your pan.
- Optional: if you want your hot chocolate to be extra bubbly, use an electric milk frother to froth it up.
- Serve in a mug with all your favourite toppings such as mini marshmallows or whipped coconut cream.
- Feel free to use any type of sugar you like best (such as coconut sugar, white sugar, dark, or light muscovado sugar).
- Want a no sugar variation? Use stevia instead of sugar. Remember to lower the amount of stevia in the recipe (1 tsp of sugar equals about 1 big pinch of stevia).
- When heating up your hot chocolate, stay alert to avoid burning it.
- As long as you've used milk that doesn't contain gluten (such as almond, soy, coconut, etc) this recipe is gluten-free.