Chocolate Gingerbread Mocktail (Vegan)

This easy vegan Chocolate Gingerbread Mocktail is rich, chocolatey and creamy. It is packed with gingerbread spices, speculoos cookie butter and can be made with or without alcohol for the perfect festive tipple for all the family.

I love all the Christmas drinks this time of year, from prosecco to hot chocolates and lots of coffee. And when I fancy something cold and fresh yet rich and creamy, this mocktail is the perfect drink to enjoy. You can make it up for friends and family or just for one and it only takes a few minutes. Top this mocktail with some vegan whipped cream and gingerbread cookies for a fun and delicious drink for all the family.

Why will I love this drink?

This drink is so delicious, it is:

• Smooth, rich and creamy
• Chocolatey and packed with warming gingerbread spices
• Tastes like a cold hot chocolate
• Packed with speculoos cookie butter
• Easy to make 5 ingredients
• Naturally sweetened with a little maple syrup
• Naturally vegan, gluten-free and dairy-free
• Contains no alcohol (yet can be made alcoholic)
• Great for all the family (adults and children will love it)
• Ready in 5 minutes

If you already love this drink then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

For this delicious mocktail, we need 5 ingredients:

• Plant-based milk: use your favourite plant-based milk here like oat, almond, coconut or rice milk.
• Speculoos cookie butter: this adds a warming, cookie-like flavour packed with festive spices. You can use Biscoff, Speculoos or other cookie butter, or you can also use almond butter or tahini (to make this nut-free still).
• Cocoa powder: for a rich chocolatey flavour. you can use cocoa or cacao powder here. Make sure it is 100% raw cocoa/cacao without added sugars.
• Maple syrup: for a little sweetness. If you prefer your drink sweeter or are giving this to children, you can add more maple syrup, to taste.
• Gingerbread spices: vanilla essence, ground ginger, cinnamon, mixed spice and nutmeg come together for a delicious warming and spiced drink.

Then, to serve this drink, I like to add:

• Ice cubes: to keep this ice cold, baby.
• Dairy-free whipped cream: you can find this in most supermarkets, and you can either buy one from the squirty tin or use tinned Natures Charm oat or coconut whipping cream and whip it up.
• Gingerbread cookies: I think more is more when it comes to gingerbread and I love adding my Vegan Gingerbread Cookies on top. Make them fairly small so they sit on top of the whipped cream.
• Extra specullos cookie butter: for more delicousness.
• Sprinkles: to make this feel more festive and fun. I love the fully vegan range from Baking Time Club and my code AMY20 saves you 20% on everything there.

How do I make this?

This could not be simpler to make, all you need is a blender, cocktail shaker and a strainer. I actually used the Mixologist kit from Salter which has everything you need and the blender is really good, you can even crush ice in it to make frozen mocktails and cocktails. You can take a look here and save 20% off with code 20nourishingamy.

• Add the ingredients to a blender: and process till smooth.
• Add some ice to the shaker: to fill about ½.
• Add the drink into the shaker: filling about ½ way.
• Give it a really good shake: to cool down the drink.
• Strain the drink into glasses: and continue to use all the drink mixture.
• Top with some whipped cream: and cookies.
• Sip and enjoy: all winter long.

How do I make the chocolate rimmed glasses?

The chocolate glasses take this Chocolate Gingerbread Mocktail to the next level.

• Melt some dark chocolate: and place into a shallow bowl
• Crush some cookies very small: and place in a second shallow bowl.
• Take a glass and dip the rim into the chocolate: and allow the excess to drip off.
• Now dip the glass into the cookie crumbs: and shake away an excess.
• Tip the glass back upright: and chill in the fridge for 10 minutes.

How long will this last?

Once made, you can keep this mixture in the fridge for 2-3 days (without the ice which will water down the mocktail). Once poured, best drunk within a couple of hours. If you have any extra mocktail, you can freezer this in an ice cube tray and then pop in the fridge overnight to defrost before using.

Does this contain alcohol?

No, this is alcohol-free and great for all the family. If you do want to add alcohol, I suggest some amaretto liqueur or dairy-free baileys, or similar.

Is this dairy-free, nut-free and gluten-free?

Yes, this is fully dairy-free as long as you use plant-based milk. To keep this nut-free, stick to the ingredients as listed and check that your milk and cream are nut-free. To keep this gluten-free, make sure your Speculoos butter is nut-free or use almond butter or tahini.

What else can I make?

I hope you are going to love sipping on this festive drink and for more ideas, how about my:

• Best Vegan Chocolate Swiss Roll
• Pumpkin Spice Hot Chocolate
• Homemade Pumpkin Spice Latte and Syrup
• Homemade Vegan Eggnog
• Easy Vegan Hot Chocolate Bombs

I look forward to hearing what you think of this Chocolate Gingerbread Mocktail so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With festive mocktail love x

p.s. the recipe was first made with Salter although this blog post is not sponsored and all opinions are my own.