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Drink recipe · from the recipe book

Cardamom Coconut Milk Hot Cocoa

Rich, velvety cocoa with creamy coconut, floral cardamom and a gentle bittersweet chocolate finish.

Cardamom Coconut Milk Hot Cocoa

Ingredients

  • ⅔ cup160 gCoconut milk, cannedshaken well
  • 1⅓ cups320 gWater
  • 3½ tbsp18 gUnsweetened cocoa powder
  • 1½ tbsp30 gMaple syrup
  • 2 tbsp20 gSemisweet chocolate chips
  • ¾ tsp1.5 gGround cardamom
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Shake the can of coconut milk well so the cream and liquid are blended before measuring.
  2. In a small pot off the heat, add the unsweetened cocoa powder, the ground cardamom and the salt, then whisk in about a quarter of the water until a smooth cocoa paste forms with no lumps.
  3. Whisk the remaining three quarters of the water and all of the coconut milk into the cocoa paste.
  4. Set the pot over medium heat and warm, whisking often, until steaming with small bubbles at the edge, about 4 to 5 minutes; do not let it boil hard.
  5. Turn off the heat and add the chocolate chips; whisk until fully melted and the cocoa is glossy.
  6. Whisk in the maple syrup and the vanilla.
  7. Whisk vigorously for a few seconds to froth the top, then pour into two mugs and serve hot.

Check labels: Vegan when you buy semisweet chocolate chips labeled vegan.

Check labels: Dairy-free when you buy semisweet chocolate chips made without milk.

Allergens: none in the ingredients as written. Some brands contain milk, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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