Healthier Hot Chocolate

5 from 7 votes

Enjoy an easy, rich and creamy hot Chocolate, without the guilt! it's refined sugar free and Vegan!

Prep Time15

Total Time15

Servings: 3 Cups

Author: Maria Corcuera

3 Cups milk of choice
2 Tablespoons Cacao powder unsweetened
1/2 Cup Organic coconut sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon salt
2 Cans (13.5 ounces each) unsweetened coconut milk refrigerated overnight (optional, for coconut whipped cream)

Over a medium-sized saucepan, heat all of your ingredients (excluding coconut milk cans) mixing until completely incorporated
3 Cups (709.8 ml) milk of choice, 2 Tablespoons Cacao powder, 1/2 Cup (80 g) Organic coconut sugar, 1 teaspoon vanilla extract, 1/2 teaspoon (0.5 teaspoon) cinnamon, 1/8 teaspoon (0.1 teaspoon) salt
For the coconut whipped cream, whip the cold hardened coconut milk without the coconut water, until light and fluffy. Pipe on top of hot chocolate and sprinkle with cacao powder if desired
2 Cans (13.5 ounces each) unsweetened coconut milk

Expert Tips

Stir continuously while heating to avoid clumps from the cocoa powder.
Don’t let the mixture boil, as it can affect the texture and flavor.
Use a clean, chilled bowl when whipping the coconut milk so it thickens properly.
Taste and adjust the sweetness before serving so it fits your preference.
Serve immediately for the best texture and flavor on a cozy night.

Let it cool, then store it in the fridge in a sealed container for up to 3 days. Reheat gently before serving.

Yes, you can prepare it in advance and reheat when needed. Stir well before serving.

You can freeze it in small portions, but the texture may change slightly after thawing. Stir well when reheating.

Any milk works well, including oat milk, soy milk, coconut milk, or unsweetened almond milk. Choose what you like most.

Yes, you can use another sweetener you already have at home. Adjust to taste.