Rich, creamy, and decadent coconut milk hot chocolate is made with a blend of spices, full-fat coconut milk, and dark chocolate. Warm up chilly winter days with this cozy drink!
Whether you’re wrapping holiday gifts, curled up with a book by the fire, or warming up after a fun day outside, make a batch of this coconut milk hot chocolate to enjoy. With a coconut milk base, it’s by far the richest, creamiest hot chocolate recipe we’ve ever tried (and we’ve made plenty). There’s something magical about the combination of full-fat coconut milk, dark chocolate, and seasonal spices!
Ready in just 10 minutes, this coconut milk hot chocolate comes together quickly on the stovetop. For a little something extra, try adding a shot of espresso for a “dirty” version. It’s incredible!
“I just made this tonight and it was a huge hit! It is so rich and creamy and chocolatey … oh my! The spices are perfect. Thanks you so much for sharing this amazing recipe!” – Linni
What You Need for Coconut Hot Chocolate
This coconut milk hot chocolate recipe is naturally vegan and paleo-friendly. You’ll need:
- Full-fat coconut milk
- Almond milk
- Dark chocolate
- Cocoa powder
- Maple syrup
- Cinnamon, ginger, and nutmeg
Love desserts? Us too! Subscribe to our emails and get all of our best desserts straight to your inbox.
Coconut Milk Hot Chocolate Variations
Feel free to use this coconut hot chocolate recipe as the base and put your own twist on it! Try any of these swaps:
- Almond Milk: Use any non-dairy milk instead. Oat milk would be delicious!
- Dark Chocolate: Try semisweet chocolate, milk chocolate, quality chocolate chips, or any chopped chocolate.
- Maple Syrup: Replace the maple syrup with honey.
- Spices: Use any combination of your favorite cozy spices, only cinnamon, add cardamom, or omit the spices completely, it’s up to you.
We do not recommend substituting anything in place of the full-fat coconut milk. This is the star ingredient and what makes this hot chocolate ultra creamy.
Is this hot chocolate dairy free?
Yes, this hot chocolate is made with coconut milk and almond milk. It’s a delicious dairy free (and vegan) hot chocolate recipe!
Can you double this recipe?
Absolutely! To serve a crowd, simply double all of the ingredients and use a larger saucepan.
This coconut milk hot chocolate tastes best freshly made. If you have any leftover, let the hot chocolate cool completely, transfer the liquid to an airtight container, and refrigerate for up to 4 days. When ready to serve, give it a good stir and reheat individual servings in the microwave or on the stovetop.
Coconut milk hot chocolate is a cozy addition to any holiday gathering, cookie decorating party, or post-sledding afternoon. Pair it with hot cocoa cookies for the ultimate winter treat!
Coconut Hot Chocolate
- Turbinado sugar for mug rims
- 1 cup strong brewed coffee* for "dirty" hot chocolate
- Place the coconut milk, almond milk, and dark chocolate in a medium saucepan set over medium/high heat. Using a whisk, continuously stir until all of the chocolate has melted.
- Once the chocolate has melted, add the remaining ingredients. Whisk until the hot chocolate begins to bubble.
- Remove the saucepan from the heat and let it cool for a few minutes. (Optional: While the hot chocolate cools, pour turbinado sugar onto a plate. Dip each mug rim in water and then in the sugar.) Pour the hot chocolate into mugs and enjoy.
Tips & Notes
- Recipe Update: This recipe was updated on December 5th, 2023
- Storage: Coconut milk hot chocolate tastes best freshly made. If you have any leftover, let the hot chocolate cool completely, transfer the liquid to an airtight container, and refrigerate for up to 4 days. When ready to serve, give it a good stir and reheat individual servings in the microwave or on the stovetop.
- Double Batch: To serve a crowd, simply double (or triple) all of the ingredients and use a larger saucepan.
- “Dirty” (Caffeinated) Hot Chocolate: Add 1 cup of strong brewed coffee to the saucepan in step 2.
- Nutrition Information: Does not include coffee.