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Drink recipe · from the recipe book

Ginger Coconut Hot Cocoa

Rich, velvety coconut cocoa with a warm, gentle bite of fresh ginger and a dark chocolate finish.

Ginger Coconut Hot Cocoa

Ingredients

  • ⅔ cup160 gCoconut milk, cannedshaken well
  • 1⅓ cups320 gWater
  • 1½ tbsp grated10 gFresh gingerpeeled and thinly sliced
  • 3 tbsp16 gUnsweetened cocoa powder
  • 3 tbsp30 gSemisweet chocolate chips
  • 1 tbsp20 gMaple syrup
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Peel and thinly slice the ginger before you start.
  2. In a small pot, combine the water and the sliced ginger. Bring to a gentle simmer over medium heat and simmer for 5 minutes to infuse.
  3. Lift out and discard the ginger slices with a slotted spoon.
  4. Whisk the unsweetened cocoa powder into the hot ginger water until no lumps remain.
  5. Whisk in the coconut milk and warm over medium-low heat until steaming, without boiling.
  6. Take the pot off the heat and add the chocolate chips; whisk until fully melted and smooth.
  7. Whisk in the maple syrup, vanilla and salt.
  8. 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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