Coconut Hot Chocolate

Warm up chilly winter days with a mug of this decadent, spiced coconut milk hot chocolate. This recipe serves 4 but can be easily doubled (or tripled) to serve a crowd.

Prep 10

Cook 5

Fat 18

Carbs 12

Protein 2

Yield

Ingredients

15 oz. full-fat coconut milk
1 cup unsweetened almond milk
1 oz. dark chocolate
2 tablespoons cocoa powder
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg

Optional

Turbinado sugar for mug rims
1 cup strong brewed coffee* for "dirty" hot chocolate

Instructions

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.

Watch it

Nutrition Facts