Coconut Hot Cocoa Recipe -
Coconut Hot Cocoa Recipe
  • READY IN 10 mins

Coconut Hot Cocoa

Recipe by  

"A warm, made-from-scratch treat! Cocoa leads to a bittersweet chocolate taste and the coconut milk adds a hint of richness."

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Ingredients Edit and Save

Original recipe makes 1 serving Change Servings
  • PREP

    5 mins
  • COOK

    5 mins

    10 mins


  1. Stir coconut milk beverage, cocoa powder, sugar, vanilla extract, and cinnamon together in a saucepan over medium heat until cocoa and sugar are completely dissolved and mixture is heated through, 5 to 10 minutes. Pour hot cocoa into a mug.
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  • Cook's Notes:
  • You can use any variety of milk (soy, rice, coconut, dairy).
  • If you are using an unsweetened milk base, add additional sugar to taste.

Reviews More Reviews

Feb 05, 2015

I used almond milk and did not use the sugar. Per another reviewer i cut the cocoa back also, glad i did as it was to me enough of a chocolate taste.A very pleasant drink on a cold day. Thank you for the recipe.

Jan 25, 2015

This is one of those forehead slapping recipes that you go "why haven't I been doing this forever?". I never thought I could get a rich and creamy hot chocolate using alternatives to dairy milk. I have tried this three times now and thought it was nice but indeed, the recipe calls for too much cocoa. I don't have the vanilla flavoured coconut drink asked for in the recipe so I used coconut milk and extra vanilla with only one Tbsp of cocoa and this seemed to be the tastiest solution. With two tablespoons of cocoa it was thick and rich but overpowered by the cocoa. In one trial I used vanilla flavoured almond milk (which it states in the notes about using alternatives, which turns it into almond hot cocoa, but who cares) and put 1.5 Tbsp of cocoa and this was still too much in my opinion. It is nice to have an alternative to dairy milk for hot cocoa so thank you, spice and everything nice, for the idea and recipe.


3 Ratings

Jan 17, 2015

The coconut milk I had on hand was plain and not vanilla flavored but worked well. If expecting a coconut flavor to your cocoa research your coconut milks first. The brand I had on hand has no coconut taste at all(So Delicious Dairy Free brand), which is great for coconut haters. For me, I was disappointed - but no fault of the recipe. As is, I thought two tablespoons was too much cocoa. I usually use one tablespoon cocoa per cup of milk. If you like the deeper flavor then two tablespoons may work well for you. Sometimes too much cocoa can take on a bitter taste. Adding more milk helped tone down the overpowered cocoa taste and I ended up with a tasty warm drink on a chilly winter day. Great alternative for the dairy intolerant.


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  • Calories
  • 258 kcal
  • 13%
  • Carbohydrates
  • 49 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 12 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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