Description
Rich, creamy, and naturally dairy-free, this Coconut Hot Chocolate blends velvety coconut milk with real cocoa for a tropical twist on a cozy winter classic. A comforting and indulgent treat perfect for chilly days that is vegan-friendly and gluten-free.
Ingredients
Main Ingredients
- 1 cup canned coconut milk (full-fat or light)
- 1 cup almond milk or other milk of choice
- 2 tbsp cocoa powder
- 2 tbsp maple syrup or sugar (to taste)
- ½ tsp vanilla extract
- Pinch of salt
Optional Toppings
- Coconut whipped cream
- Toasted shredded coconut
- Chocolate shavings
Instructions
- Combine Ingredients: In a small saucepan over medium heat, whisk together the coconut milk, almond milk, cocoa powder, maple syrup or sugar, and a pinch of salt until the mixture is smooth and well combined.
- Heat the Mixture: Continue heating the mixture over medium heat until it is steaming and hot but not boiling, stirring occasionally to prevent sticking or scorching.
- Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract to enhance the flavor.
- Serve and Garnish: Pour the hot chocolate into mugs and top with coconut whipped cream, toasted shredded coconut, chocolate shavings, or your favorite toppings.
Notes
- Extra chocolatey: Add 1–2 tablespoons of dark chocolate chips to the saucepan and stir until melted for a richer flavor.
- Make it nut-free: Substitute almond milk with oat milk or use additional coconut milk to accommodate nut allergies.
- Adult version: Add 1 ounce of rum or coconut liqueur for an adult-friendly twist.
- Froth the milk before serving to create a café-style textured hot chocolate.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Beverage, Hot Drink
- Method: Stovetop
- Cuisine: American
