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Plant-Based Hot Chocolate

  • Author: Diana Licalzi Maldonado and Kerry Jane Criss


Units Scale

Serves 2

  • 1 1/2 oz dark chocolate
  • 1/2 cup coconut milk (canned)
  • 1 3/4 cup non-dairy milk
  • 12 tbsp maple syrup or agave nectar
  • 1 tbsp unsweetened cocoa powder or cacao powder
  • 1/2 vanilla bean split lengthwise or 1 tsp vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 tsp cinnamon
  • Coconut whipped cream for garnish

 Optional: add a pinch of cayenne for a Mexican hot chocolate


  1. Place the dark chocolate, coconut milk, non-dairy milk, desired syrup, vanilla bean, and sea salt in a saucepan and slowly bring to a simmer as you stir. Don’t allow the liquid to come to a boil, as this will impact the chocolate and cocoa powder flavor.
  2. Add the cocoa powder and cinnamon to the saucepan. Whisk until the mixture is combined.
  3. Simmer for 3–5 minutes.
  4. Taste hot chocolate and add more syrup or nectar if you desire a sweeter drink.
  5. Pour into mugs and top with coconut whipped cream.


Adapted from the book book Drinking for Two