Dairy-Free Hot Chocolate
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Dairy-Free Hot Chocolate is a delicious blend of chocolates, almond milk, sweetener, and your choice of toppings! This is one recipe to play around with and try several different flavor intensities and toppings combos! Tips and tricks are included in the post! {Vegan or paleo-friendly}
Spiriteds, where do I even begin? Dairy-Free Hot Chocolate exists because our firstborn needed a hot chocolate for Polar Express Day in second grade. Since she has several food allergies, we needed to learn to make our own. And, gosh darn it, Spiriteds, DID WE EVER!?!? I’m telling you, this recipe is now a family-favorite during the holidays.
The rich chocolate flavor paired with the smooth, creamy texture oozes stay-home-and-watch-seasonal-movies vibes. This recipe pairs well with cozy socks, soft pjs, and buttery-soft blankets. And because Dairy-Free Hot Chocolate is so easy to make, if people want different flavors, then power to them. Whether requests run the gamut of sweet chocolate to dark chocolate, softly-sweet to super-sweet, or lots of toppings to none at all, everyone’s wish gets to come true.
Dairy-Free Hot Chocolate is also the perfect addition to a dessert bar. So, if you’re hosting a gathering and want to offer a build-your-own-beverage bar, then this is not only a delicious but also a festively gorgeous option, too!
So, Spiriteds, are you ready to do this? Because if you have cocoa, chocolate pieces, and saucepan, then you’re well on your way to making Dairy-Free Hot Chocolate in your very own kitchen, you melted chocolate aficionado, you!
Dairy-Free Hot Chocolate is
- Vegan and gluten-free
- Rich and creamy
- Quick to make for a few or many
- Easy to store in the fridge for reheating or in a thermos for on-the-go activities
Side note: While we didn’t originally set out to make this a paleo-specific beverage, you could do so with a little extra legwork. Use a dark chocolate or paleo chocolate, such as Hu, 100% pure honey, pure vanilla, and almond or coconut milk. Limit topping to only those that are paleo-friendly (not all dairy-free whipped toppings are also paleo, so be sure to check).
Dairy-Free Hot Chocolate ingredients
To make this recipe allergen-friendly for our daughter, we followed a careful ingredient list. So, how did we do it? We used:
- 100% pure cocoa or cacao powder. I aim for one with no added ingredients. This way, it’s easier to accommodate allergies, adjust the flavor, and coordinate remaining ingredients to one’s liking.
- Allergen-friendly chocolate chips. We’ve used Chatfield’s, Nestle, and Enjoy Life brands before, and they were delicious. You may need to shop around online or in person to find specific varieties, such as “milk” chocolate or dark chocolate. And some may be paleo-friendly while others are not.
- Almond milk. Coconut milk or cream will produce a thicker drink but with a noticeable coconut-y flavor. Rice milk, oat milk, and other similar dairy-free options will also work.
- Vanilla extract. I find this is the secret ingredient if I want a softer flavor without making the drink too sweet. So, sometimes I’ll add a little more than what is listed here.
- Liquid sweetener. Agave nectar (vegan) or 100% pure honey (paleo-friendly) are great. Maple syrup is another choice but will alter the flavor. And other sweeteners such as monkfruit, coconut sugar, or stevia (liquid or granulated) may also work, however we have not tried them in this recipe.
- Toppings: Marshmallows, chocolate pieces, whipped coconut milk/cream, plus a smattering of cocoa or cacao powder.
How to make Dairy-Free Hot Chocolate
- Combine all ingredients in a small saucepan and bring to a low boil. Stirring frequently, simmer until chocolate chips are melted and have combined with the other ingredients, including the cocoa/cacao powder. If any ingredients sink to the bottom of the saucepan then scoop them up and stir them back into the hot chocolate to recombine.
- Remove from heat and let cool slightly. Poor the hot chocolate into heat-proof mugs and then top with marshmallows, coconut milk, whipped cream, additional chocolate chips, or a dusting of cocoa powder.
- Refrigerate leftovers. For best results, reheat in a saucepan or on LOW in the microwave so as not to “cook” the chocolate. Consume within 1-2 days.
Let’s talk flavors and textures
One of the joys of this recipe is just how many different ways you can customize it! So let’s take a look at a few of those options!
- If you want thicker, creamier consistency then choose full-fat coconut milk or coconut cream. Please note, however, those flavors will come through the beverage more. If you love the coconut flavor, then you’re set to go. But, if you find it’s too strong, then increase the liquid sweeter and/or vanilla to rebalance the flavor.
- Add a few squares of baker’s chocolate to create a darker chocolate flavor.
- Control sweetness by just how much liquid sweetener you add. And before adding copious amounts of agave nectar, honey, or other sweetener, consider upping the vanilla amount. Sometimes that’s the secret to a pleasantly sweet sip that doesn’t go overboard.
Other warm, cozy drinks!
If you’re in the market for more cozy drinks, then you’ll love these! Sip sip away!
Merry sippin’ to you and yours, Spiriteds! Stay well and stay wild, jump into the fun when you can, and always know I’m glad you’re here. 🩷
Dairy-Free Hot Chocolate
Dairy-Free Hot Chocolate is a delicious blend of chocolates, almond milk, sweetener, and your choice of toppings! This is one recipe to play around with and try several different flavors and textures! Notes are included in the post! {Vegan or paleo-friendly}
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Beverages (Non-Alcoholic)
- Method: Stovetop
- Diet: Gluten Free
Ingredients
- 2 tablespoons dairy-free mini chocolate chips (I like Enjoy Life brand)
- 1 tablespoon 100% cocoa powder
- 1 cup almond milk
- 2 tablespoons agave nectar (vegan) or 100% pure honey
- 1 teaspoon vanilla extract
- Garnish with chocolate pieces, dairy-free whipped topping, allergen-friendly marshmallows, or a dusting of cocoa/cacao powder
Instructions
- Combine all ingredients in a small saucepan and bring to a low boil. Stirring frequently, simmer until chocolate chips are melted and have combined with the other ingredients, including the cocoa/cacao powder. If any ingredients sink to the bottom of the saucepan then scoop them up and stir them back into the hot chocolate to recombine.
- Remove from heat and let cool slightly. Poor the hot chocolate into heat-proof mugs and then top with marshmallows, coconut milk, whipped cream, additional chocolate chips, or a dusting of cocoa powder.
- Refrigerate leftovers. For best results, reheat in a saucepan or on LOW in the microwave so as not to “cook” the chocolate. Consume within 1-2 days.
Notes
- If you want thicker, creamier consistency then choose full-fat coconut milk or coconut cream. Please note, however, those flavors will come through the beverage more. If you love the coconut flavor, then you’re set to go. But, if you find it’s too strong, then increase the liquid sweeter and/or vanilla to rebalance the flavor.
- Add a few squares of baker’s chocolate to create a darker chocolate flavor.
- Control sweetness by just how much liquid sweetener you add. And before adding copious amounts of agave nectar, honey, or other sweetener, consider upping the vanilla amount. Sometimes that’s the secret to a pleasantly sweet sip that doesn’t go overboard.
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