Food And Drinks

5 Must-Try DIY Vegan Drinks To Keep You Warm

As we approach the very popular dry January, we cannot ignore all the wonderful warm beverages that will grace our tongues this season! While some can’t wait to visit Starbucks for the release of their popular new Vegan drinks, we prefer to actually know what’s in our drink. While most of us love a sweet beverage, it is possible to make it way healthier while remaining a feel-good treat.

1. Magic Milk:

Photo courtesy foolproof living

Magic Milk or Golden Milk is a go-to beverage every time you feel a cold coming on, or if you need a little boost, no matter the season.

  • 1 cup unsweetened plant-based milk of your choosing
  • 1 cup of full-fat coconut milk
  • 1/2 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 2 Medjool pitted dates or agave as sweetener
  • 1 dash of black pepper to enhance the anti-inflammatory benefits of curcumin
  • Add everything to blender
  • Heat on stove on medium-high and keep stirring so it doesn’t burn
  • Can add a shot of espresso to make a latte or enjoy as milk

2. Beetroot Latte:

Photo courtesy plant baked

We have always been a fan of beets and could honestly eat fresh beets every day of the week. You can add beetroot powder to your smoothies, oatmeal, and cookies. If you rarely eat beets, please know that it will make your poop red. This is normal!

  • Steam fresh beets until they’re cooked enough that you can pierce them with a fork
  • Add 2 cups of a plant-based unsweetened milk of your choosing
  • Add one full steamed beetroot to blender
  • 2 Medjool dates, pitted
  • 1 tsp vanilla extract
  • Blend in blender. (You can strain if you desire.)
  • Add to stove on medium-high heat
  • Keep stirring until hot
  • Add up to a tbsp of maple syrup or agave to taste for added sweetness
  • Can enjoy as is or make a latte by adding in a shot of espresso

3. Peppermint Hot Chocolate:

Photo courtesy Just a Pinch

From peppermint toothpaste to foot cream that is peppermint scented, some simply love it. However peppermint is effective at treating fatigue and provides fresh breath, a sense of alertness, and works as a digestive agent post-meal. It also helps to relax the GI tract and may help alleviate IBS symptoms.

  • 1/2 cup almond milk
  • 1 or 2 Peppermint-flavored tea bags (I use Twinnings brand)
  • Add 1 tsp of cacao powder. (You can use cocoa powder if you don’t have cacao. Yes, they are different!)
  • Add 1 tsp of MCT oil. (You can sub coconut oil for extra creaminess. Health benefits of MCT oil include fighting yeast infections and serving as brain fuel, amongst other short-term and preventative benefits.)
  • Add 1 tsp of agave or sweetener of choice
  • Top with coconut whipped cream

4. Vegan Eggnog:

Photo courtesy of The Spruce Eats

If you abstain from eggs, dairy, or are completely vegan, this recipe will definitely leave you feeling satisfied, full, and lighter than a typical eggnog might. This also serves as a good Vegan drink for breakfast since it is calorie dense and nutritious. Enjoy!

  • 1 ½ cups coconut milk and water blend
  • 2 medium sized pitted dates that have been soaked overnight
  • 2 ripe bananas
  • ¼ cup of oats
  • ½ tsp of vanilla extract
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp cacao powder
  • Add a pinch of sea salt

5. Chai hot chocolate

Photo courtesy of Kitchen Stories

Our winter DYI Vegan’s Drink list would not be complete without chocolate! Cheers to healthy drinking!

  • To a medium-sized pot, add 1 ½ cups of plant-based milk
  • Add 2 tbsp of cocoa or cacao powder
  • 1 tbsp of raw sugar- can use stevia or coconut sugar
  • 1/4 cup of dairy-free, vegan chocolate that has been broken up into small chunks
  • Add 1 inch of fresh ginger cut into thin slices
  • Add 6 cardamom pods that are slightly cracked open followed by 3 sticks of cinnamon, one pinch of cayenne pepper, and 4 cloves
  • Place on stove on medium-high heat
  • Stir continuously so milk and chocolate doesn’t burn
  • When it melts, reduce the heat to medium to prevent burning
  • Using a strainer, remove the chunks of spices and ginger (Recipe adapted from Pick Up Limes)
About author


Susie Pinon has her Bachelor’s in Psychology from Rutgers University. Post-grad, she took a leap of faith and decided to pursue her dream of a career in journalism. She is instinctually creative and believes in following her heart in every area of life. She is passionate about veganism, the expression of feelings, and mental health.
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