Hot Chocolate (dairy-free, low-sugar!)
Beverages
Ingredients:
- 2 cups dairy-free milk (almond, coconut, oat, or your preferred option)
- 3 tbsp cocoa powder (unsweetened)
- 2 tbsp maple syrup or another sweetener (adjust to taste)
- 1/2 tsp vanilla extract
- pinch of salt
- optional: 1/4 tsp cinnamon or 1/4 tsp peppermint extract for extra flavor
- dairy-free whipped cream or marshmallows (optional for topping)
Equipments:
- Small saucepan
- Whisk or milk frother
- Mug
- Measuring spoons
Features:
20 minutes or less
Grain-Free
Gluten-Free
Nut-Free
Leftover Friendly
Soy-Free
Nutrition:
Servings 1 Calories 185 Carbohydrates 26g Fat 7g Fiber 3g Protein 5g Cholesterol 0mg Sodium 305mg Sugar 4g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Heat the Milk: In a medium saucepan, pour in your dairy-free milk and heat over medium heat until warm, but not boiling. Stir occasionally to prevent scorching.
- Mix the Cocoa Powder: In a small bowl, whisk the cocoa powder with a little bit of the warm milk (about 1/4 cup) to create a smooth paste. This helps prevent clumps.
- Combine and Sweeten: Add the cocoa paste to the warm milk in the saucepan. Stir in the maple syrup, vanilla extract, and a pinch of salt. If desired, add cinnamon or peppermint extract.
- Simmer and Stir: Continue to cook over medium-low heat for another 2-3 minutes, stirring frequently until the hot chocolate is smooth and heated through. Adjust sweetness if needed.
- Serve & Enjoy: Pour into a mug and top with dairy-free whipped cream or marshmallows if desired.
Notes:
Cocoa powder is bitter on its own — taste and adjust sweetness after whisking everything together.
Oat milk froths better than most other plant milks and gives the creamiest hot chocolate base.
Tips:
A pinch of cinnamon or cayenne added to the mug transforms a simple hot chocolate into a Mexican-style hot chocolate.
Blend the hot chocolate briefly with an immersion blender for a frothy, café-style result.
Storage:
Best consumed immediately. Leftover hot chocolate can be stored in the refrigerator for 1 day and reheated gently on the stovetop or microwave, whisking again before drinking.
Swaps:
Cocoa powder can be swapped for cacao powder for a more antioxidant-rich version. Maple syrup can be replaced with date syrup or a small amount of stevia.
Hot Chocolate (dairy-free, low-sugar!)
Ingredients:
- 2 cups dairy-free milk (almond, coconut, oat, or your preferred option)
- 3 tbsp cocoa powder (unsweetened)
- 2 tbsp maple syrup or another sweetener (adjust to taste)
- 1/2 tsp vanilla extract
- pinch of salt
- optional: 1/4 tsp cinnamon or 1/4 tsp peppermint extract for extra flavor
- dairy-free whipped cream or marshmallows (optional for topping)
Features:
Instructions:
- Heat the Milk: In a medium saucepan, pour in your dairy-free milk and heat over medium heat until warm, but not boiling. Stir occasionally to prevent scorching.
- Mix the Cocoa Powder: In a small bowl, whisk the cocoa powder with a little bit of the warm milk (about 1/4 cup) to create a smooth paste. This helps prevent clumps.
- Combine and Sweeten: Add the cocoa paste to the warm milk in the saucepan. Stir in the maple syrup, vanilla extract, and a pinch of salt. If desired, add cinnamon or peppermint extract.
- Simmer and Stir: Continue to cook over medium-low heat for another 2-3 minutes, stirring frequently until the hot chocolate is smooth and heated through. Adjust sweetness if needed.
- Serve & Enjoy: Pour into a mug and top with dairy-free whipped cream or marshmallows if desired.
