World’s Best Chocolate Coffee

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5 from 1 review

Thanks to the World’s Best Chocolate Coffee, mornings never tasted so good! Cocoa powder, chocolate pieces, dairy-free milk, a splash of vanilla, and your choice of sweetener is all it takes for the most amazing drink! Perfect for a quiet morning or a brunchy get-together, where each person gets to assemble their own deliciousness! {Vegan and Gluten-Free}


  • 8 ounces brewed coffee, steaming
  • 1/2 teaspoon unsweetened cacao powder
  • 2 tablespoons chocolate pieces
  • 12 tablespoons coconut or almond milk, optional
  • 1 teaspoon vanilla or almond extract, optional
  • 2 tablespoons 100% pure maple syrup, 100% pure honey, or agave nectar  
  • Pinch of ground cinnamon or a cinnamon stick, optional


  1. First, brew 8 ounces of coffee as you normally would. Then add the cocoa powder and stir vigorously to dissolve. While the coffee is still warm, add the chocolate pieces and stir until they melt. If they begin to clump, then reheat your coffee in the microwave for about 30-60 seconds. Briskly stir the chocolate pieces again.
  2. Next add a splash of vanilla or almond extract, followed by your choice of sweetener. If you’d like to add dairy-free milk to your coffee, then add it now.
  3. Garnish with spices, allergen-friendly whipped cream, or cocoa powder.


  • When you make The World’s Best Chocolate Coffee, you gotta work in small increments. Like, we’re not going to go crazy, dumping copious amounts of each ingredient into 8 ounces of coffee. I tried that, and surprisingly (or maybe not surprisingly), it just doesn’t track. The flavor waters down. So, add each ingredient in small quantities, sneak a taste, and then add a little more, if desired. That way you’ll end up with a balance of bitter goodness and chocolatey delight in one 8 ounce cup of heaven.
  • Add the milk last. Even though I sometimes add coffee to my creamer, when it comes to the World’s Best Chocolate Coffee, lots of milk is the LAST thing I want. Add your milk slowly in case the same can be said for you, too.
  • Experiment and have fun! This isn’t a tricky recipe, but there are many ways to enjoy it. So play around with different coffee flavors, dairy-free milks, and sweeteners. Whereas I used to add lots of cinnamon, I now go for a deeper coffee and chocolate combo without all the extras.
  • Choose a dairy-free whipped topping that matches the milk you use. Normally I say do whatever works best. And I still say that for this recipe…sort of. In my experience, the coffee tastes best if the milk base and the whipped topping base are the same. So, for example, if you use almond milk, then look for an almond milk-based whipped topping. To keep your coffee allergen-friendly, use a coconut milk- or almond milk-based whipped cream topping. They are usually found in the allergen-friendly refrigerated goods section of grocery stores.
  • Keep an eye out for granules, either from the coffee, cocoa, or chocolate pieces. Working with hot coffee will encourage the granules to dissolve. But handle your beverage carefully, and, if necessary, let it cool before sipping to prevent burns. If you find you still have grainy, gritty coffee, then pour it through a mesh strainer back into your coffee cup and ENJOY!
  • If you want to add spice to your coffee, then think warming spices such as cinnamon, nutmeg, allspice, or cloves.