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Vegan Coconut Milk Hot Chocolate

October 03, 2014 1 min read 4 Comments

Dairy free or vegan? Looking for a healthier twist on hot chocolate? This is your go-to recipe! It's quick, easy, decadent, and so satisfying. The coconut milk and maple syrup are healthier options for this creamy beverage, and you can create your own variation by adding cinnamon, cayenne, or a peppermint teabag. Enjoy!

2 cans full fat coconut milk
1/2 cup maple syrup
3 tbsp. Cocoa Camino Fair Trade Cocoa Powder

Coconut Cream
1 can full fat coconut milk
1 tsp. maple syrup

For hot chocolate: pour 2 cans coconut milk into saucepan. Sift in cocoa powder. Whisk in maple syrup. Whisk until mixture is smooth and hot. Pour into mug and top with coconut cream.

For coconut cream: Place coconut milk, small bowl, and egg beaters in refrigerator for about 4 hours. Use the heavy cream portion of the milk (add the liquid portion to the hot chocolate mixture) and whip it with the maple syrup until it thickens. Place a dollop on top of hot chocolate and top with grated dark chocolate if desired. Relax and enjoy!

For more Hot Chocolate options, visit our online store! And while you're at it, sign up for our email list for more great recipes AND great deals! Recipe by: Sandy Pomeroy, Goodness Me! Cooking Instructor

Katie Mitton

Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts

4 Responses

Kathy

March 01, 2016

This recipe looks divine, thanks for sharing!

Katie Mitton

March 01, 2016

Hi Joy, this recipe is delicious! I hope you enjoy it! Yes, 3 cans would be best (of course you can 1/2 this recipe if you are not wanting to make a lot). I am not sure about the powdered coconut milk – if it is substitutable 1:1 with coconut milk, I am sure it would be fine, but perhaps a bit of a different texture/taste. Enjoy!

Joy

March 01, 2016

I’m so happy to see a dairy-free hot chocolate that not just warmed up chocolate soy milk from a carton, but actually made from cocoa! I’m just wondering this: do I use 3 cans of coconut milk altogether, 2 cans for the hot chocolate + the extra from the coconut cream? Also, can this be made with 1 can for the coconut cream & powdered coconut milk for the hot chocolate? Thanks very much, Joy. :)