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Drink recipe · from the recipe book

Silky Coconut Hot Chocolate

A rich, velvety hot chocolate with deep cocoa flavor, mellow coconut creaminess and a gentle maple sweetness.

Silky Coconut Hot Chocolate

Ingredients

  • 1¼ cups (300 ml)320 gAlmond milk, unsweeteneddivided
  • ⅔ cup160 gCoconut milk, cannedwell stirred
  • 3 tbsp16 gUnsweetened cocoa powdersifted
  • 1½ tbsp30 gMaple syrup
  • 2 tbsp20 gSemisweet chocolate chips
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Stir the canned coconut milk well so the cream and liquid are smooth before measuring.
  2. Sift the unsweetened cocoa powder into a small saucepan.
  3. Off the heat, add the maple syrup and about a quarter of the almond milk to the unsweetened cocoa powder and whisk into a smooth paste with no lumps.
  4. Whisk in the remaining three-quarters of the almond milk and all of the coconut milk.
  5. Set the pan over medium-low heat and warm, whisking often, until steaming and small bubbles appear at the edge, about 4 to 5 minutes; do not let it boil.
  6. Take the pan off the heat and add the chocolate chips, whisking until fully melted and glossy.
  7. Whisk in the vanilla extract and the 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.

Contains: Tree nuts. Some brands contain milk, soy.

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

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