This healthy hot chocolate recipe is naturally sweetened, but you’d never know just by tasting it. It can be prepared as quickly as a powdered mix!
When you make homemade hot chocolate, you get to customize the flavor.
If you prefer a dark chocolate drink, you can add more cacao powder; if you prefer a sweeter drink, you can easily add more sweetness. A pinch of salt will help balance the flavor, and since you can taste this mixture as you go, it’s practically foolproof!
When you make this hot chocolate recipe with dairy-free milk, it’s gluten-free, vegan, and Paleo-friendly. However, you can also use cow’s milk or any other milk.
Ingredients You’ll Need
For a dairy-free hot chocolate recipe, try unsweetened almond or coconut milk. For extra protein, you can also use hemp, soy, or cashew milk.
I keep raw cacao powder in my pantry, but Dutch-processed cocoa powder will also work flavor-wise. Research suggests that less processed cacao powder will have more antioxidants.
Detoxinista Tip
Don’t use homemade oat milk for this recipe because it will thicken when heated. Store-bought oat milk usually has additives that prevent this, especially if you buy a “barista”-style milk option.
How to Make the Best Hot Chocolate
Add the almond milk, unsweetened cocoa powder, vanilla extract, maple syrup, and salt to a small saucepan. Over medium heat on the stovetop, whisk the mixture often until it starts to simmer and the lumps dissolve.
As soon as the hot chocolate looks creamy and is as warm as you’d like, it’s ready to serve. (No need to bring it to a full boil, or it will be too hot to drink!)
Carefully taste it, taking care not to burn your mouth, and make any adjustments as needed. Then, pour it into a mug and add any toppings you love.
Mini marshmallows, vegan marshmallows, or a dollop coconut whipped cream are all delicious options. Or, try it with a sprinkle of cinnamon for a Mexican hot chocolate flavor.
Leftover hot chocolate can be stored in an airtight container in the fridge for up to 4 days. It will separate when stored, but it will quickly come together again when whisked in a saucepan.
Looking for a make-ahead option?
Try my easy Hot Cocoa Mix, which can be stirred into hot milk and makes a great DIY gift idea.
Looking for more warm drink ideas? Try my easy chai latte, pumpkin spice latte, or cozy London Fog drink for more comforting treats.
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Combine all of the ingredients in a saucepan over medium heat and stir, using a whisk to break up any lumps. Keep stirring until it’s smooth and reaches your desired warm temperature. (There is no need to bring it to a full boil.)
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Carefully taste the hot chocolate and make any necessary adjustments. For a darker chocolate flavor, add an extra dash of cocoa powder. For more sweetness, add an extra splash of maple syrup.
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Pour the hot chocolate into a mug right away and serve warm. Top with coconut whipped cream and chocolate shavings, if desired, or any other toppings you love.
Milk Note: This recipe should work with any milk you love, except homemade oat milk, which can become slimy when heated. (Store-bought oat milk should be fine, though!)
Calories: 103kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 328mg | Potassium: 123mg | Fiber: 2g | Sugar: 12g | Calcium: 328mg | Iron: 1mg
If you try this dairy-free hot chocolate recipe, please leave a comment and star rating below letting me know how you like it.
