Vegan Toasted Marshmallow Hot Chocolate

Y’all ready for the ultimate cold weather comfort drink?!

‘Cause this. here. is. it.

Right off the bat, we’re talkin’ bout hot chocolate, obviously. But not just any ol’ plain Jane hot chocolate, naw, this here is the creamiest, most heartwarming, gently spiced hot chocolate you ever did see.

Plus what’s sitting on top? Y’all won’t believe it but it’s homemade toasted marshmallow fluff – all vegan to boot.

Alright now, so I reckon there ain’t nothing wrong with a cup of your classic old-fashioned hot cocoa… Round these parts I practically live off ’em during this time of year. This one though? It’s got a whole heap more excitement!

And if y’all ask me which is best? This one would win that battle hands down anytime. I mean, just look at it, ain’t no competition!

If y’all make this I urge ya to get some of those festive cookies or biscuits for dipping.

These ones’ll do just fine: salted chocolate chip and rosemary cookies or maybe some chai spiced shortbread with chocolate ganache and salted pistachios.

Go on now, dip in a biscuit and take a sip! I can tell y’all can hardly stand to wait much longer.

If you whip up this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. I sure do love seeing all your pretty recreations!

And don’t forget to sign up for My Vibrant Kitchen’s newsletter to get all them latest recipes, vegan lifestyle tips and travel diaries sent straight to your inbox!

Vegan Toasted Marshmallow Hot Chocolate Recipe

Vegan Toasted Marshmallow Hot Chocolate

Preparation Time

– 10 minutes

Cook Time

– 5 minutes

Total Time

– 15 minutes


– 2


For the hot chocolate:

– 500 ml Soy milk (or favourite non-dairy milk)
– 70 – 120 g Dairy free dark chocolate
– Pinch of salt
– Pinch of nutmeg
– 1 tsp vanilla extract

For the marshmallow fluff:

– 120 ml aquafaba (chickpea water)
– 1 tsp vanilla extract
– ½ tsp xanthan gum
– 60 g icing sugar


1. For the marshmallow fluff, add the aquafaba, vanilla extract and xanthin gum to a mixing bowl. Use a handheld mixer to whip on high for 2-3 minutes until the mixture turns fluffy and frothy.

2. Slowly add the icing sugar and whip for another 2-3 minutes until the mixture becomes thick and glossy, akin to marshmallow fluff. Set this aside.

3. Roughly chop the chocolate into pieces. Note: If you prefer a lighter version of hot chocolate, start with 70g and add more to taste.

4. Bring the soy milk to a boil in a saucepan over medium heat. Once the milk starts bubbling, take the saucepan off the heat and add the chopped chocolate, salt, nutmeg and vanilla extract. Whisk until the chocolate is fully melted and you have a smooth, creamy consistency.

5. Pour the hot chocolate into 2 cups and top each with a generous scoop of marshmallow fluff.

6. If you have a kitchen blowtorch, carefully torch the marshmallow fluff until it caramelises and turns golden brown.

7. Enjoy your vegan toasted marshmallow hot chocolate!

If you find yourself craving for some sweet and delicious treats, I have a buffet of dessert recipes that are worth trying.

For the holiday season, check out my 22 Delicious Vegan Festive Holiday Treats & Desserts recipe for a range of mouthwatering delicacies.

They are not only delectable, but also packed with healthy ingredients. If you’re in love with pumpkin and spices, my Vegan Pumpkin Pie recipe would be just perfect for you.

It’s rich, creamy and absolutely divine. For cookie enthusiasts, I recommend my Vegan Salted Chocolate Chip & Rosemary Cookies recipe.

The combination of sweet chocolate and aromatic rosemary is simply irresistible! Lastly, for a unique twist to a classic treat, try my Vegan S’Mores Tartlets recipe.

This delightful dessert is as much a joy to prepare as it is to eat!

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