This coconut milk hot chocolate is smooth, rich, and perfectly creamy. Topped with a spoonful of coconut cream and a dusting of cocoa, it’s a dairy-free treat that feels just as comforting as the classic.
Hot chocolate is a holiday essential, and coconut milk is a simple swap that makes it dairy-free without losing the creaminess. It blends seamlessly with the cocoa for a balanced, cozy drink.
If you’re after a good dairy-free hot chocolate, this recipe is worth trying.
Coconut Milk Hot Chocolate
Ingredients
Equipment
Method
- Open the cans of coconut milk and scoop the coconut cream and milk into a small saucepan
- Add the chocolate chips and cocoa powder into the coconut milk.
- Use a whisk to stir mixture together.
- Bring to a simmer and remove from heat.
- Add in the vanilla extract and stir until incorporated into the hot chocolate.
- Serve the hot chocolate warm and topped with your favorite toppings.
How To Make Coconut Milk Hot Chocolate
What You’ll Need
Equipment
- Measuring cups
- Small saucepan
- Whisk
Ingredients
- 1/3 tablespoon vanilla extract
- Two 13.5-ounce cans of coconut milk (or make your own at home for an extra-delicious touch)
- 1/4 cup chocolate chips
- 3 tablespoons organic cocoa powder
Step 1: Open a can of full-fat coconut milk and pour it into a small saucepan. Stir in the cocoa powder and chocolate chips. I used stevia-sweetened chips, but regular chocolate works just as well.
Step 2: Warm the mixture over medium heat until it reaches a gentle simmer, then remove from the stove. Stir in the vanilla extract, pour into mugs, and finish with your favorite topping—marshmallows, coconut whipped cream, or anything you like.
This recipe makes about 4 servings, and it can easily be doubled if you’re serving a crowd.
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