This healthy hot chocolate is a dairy-free cocoa made on the stove with 2 cups of unsweetened almond milk, 2 tablespoons of unsweetened cocoa powder and 1 to 1½ tablespoons of maple syrup. It makes 2 mugs and needs about 5 minutes on the heat.
The one trick: whisk the cocoa into a little of the warm milk first, so it melts into a smooth paste instead of floating on top in clumps. Vanilla and a pinch of salt go in at the end. The salt matters more than you would think.
Following a special diet?
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- Makes: 2 mugs, about 1 cup each
- Milk: 2 cups unsweetened almond milk, or oat, cashew or another non-dairy milk
- Cocoa: 2 tablespoons unsweetened cocoa powder
- Sweetener: 1 to 1½ tablespoons pure maple syrup, or raw honey if you are not vegan
- Flavor: ¼ teaspoon vanilla extract and a pinch of sea salt
- Time on the stove: about 5 minutes over medium heat, never boiling
How Much Sugar Is in a Mug?
All of the sweetness comes from the maple syrup. One tablespoon of maple syrup has roughly 12 grams of sugar, so 1 to 1½ tablespoons split between two mugs works out to about 6 to 9 grams per mug. Unsweetened almond milk and unsweetened cocoa add almost none.
Start with 1 tablespoon, taste, and add the last half only if you want it. If your milk is already sweetened, begin with half a tablespoon. To make it sugar-free, leave out the maple and sweeten to taste with a monk fruit or stevia sweetener, added a little at a time because they are much sweeter than syrup.
Almond, Oat, Cashew or Coconut Milk?
Any unsweetened non-dairy milk works, but each one changes the cup.
- Almond milk: the lightest body and the cleanest cocoa flavor. It is what the recipe is written for. Keep it below a boil or it can separate.
- Oat milk: the creamiest of the everyday options. It thickens as it heats, and a hard boil turns it thick and slick, so watch it closely.
- Cashew milk: rich and velvety, close to whole milk in feel, with a mild nutty note.
- Coconut milk: carton coconut milk is light; canned coconut milk is very rich. For a thick holiday mug, swap ½ cup of the almond milk for canned coconut milk.
- Soy milk: the one to pick if you want more protein in the cup. It has a stronger flavor of its own.
Check the label for added sugar. “Original” plant milks are often sweetened, and that sugar adds up fast in a drink this simple.
Natural or Dutch-Process Cocoa for a Smooth Cup
Cocoa powder is most of the flavor here, so the type you buy shows. Dutch-process cocoa has been treated to lower its acidity. It tastes rounder and darker, and it is less bitter on its own. Natural cocoa is lighter in color with a sharper, slightly fruity edge. Both work in this recipe. If you find homemade cocoa bitter, try Dutch-process before you add more syrup.
Out of cocoa? Melt a square or two of dark chocolate, at least 70% cocoa and dairy-free, into the warm milk instead. The cup will be thicker and a little sweeter, so taste before adding any maple.
Warming the Milk Without Scorching It
Use a small saucepan over medium heat. Warm the almond milk, stirring now and then, until steam rises and tiny bubbles appear around the edge. That is hot enough. A rolling boil changes the flavor of plant milk and can make it separate.
Spoon 2 to 3 tablespoons of the hot milk into a cup with the cocoa and whisk it into a smooth, glossy paste. Pour the paste back into the pan and whisk. This step is why the drink ends up silky with no dry specks. Whisk in the maple syrup, then the vanilla and salt.
Let it heat for another 2 to 3 minutes, stirring now and then. It is ready when the surface looks glossy and it pours like light cream, not like water.
When the Cocoa Tastes Bitter, Gritty or Thin
- Bitter or flat: add another small pinch of salt first, then a little more maple. Salt takes the edge off cocoa better than extra sweetener does.
- Gritty: the cocoa did not dissolve. Whisk hard for 30 seconds, or pour it through a fine mesh strainer into the mugs.
- Thin and watery: give it another minute on the heat, or use cashew milk or part canned coconut milk next time.
- Separated or grainy: the milk got too hot. Whisk well off the heat, and keep the burner at medium-low next time.
Peppermint, Mocha and Spiced Mugs
- Cinnamon: whisk in ¼ teaspoon ground cinnamon with the cocoa.
- Mocha: add 1 teaspoon instant espresso powder.
- Spicy: a pinch of cayenne with the cinnamon, in the style of a Mexican hot chocolate.
- Peppermint: use ⅛ teaspoon peppermint extract instead of the vanilla, and add a candy cane to stir.
When you want the full whole-milk version for a holiday crowd, my Christmas hot chocolate and homemade hot chocolate are the richer cousins of this one.
Leftover Cocoa and a Make-Ahead Mix
This is best fresh, but leftovers keep in a covered jar in the fridge for up to 2 days. Plant milk drinks settle as they sit, so reheat slowly on the stove and whisk before pouring. For longer, freeze it in an ice cube tray, then melt a few cubes in a saucepan for a quick mug.
A jar of dry mix is handy too: sift 1 cup of unsweetened cocoa with ½ teaspoon of fine sea salt. That is enough for 8 batches of 2 mugs at 2 tablespoons each. Add the milk, maple syrup and vanilla fresh each time, since the syrup cannot go into a dry mix.
Toppings and Something to Dunk
A spoon of coconut whipped cream keeps the whole mug dairy-free. Add a cinnamon stick, a dusting of cocoa or a few dark chocolate shavings.
On the side, almond flour cookies or dark chocolate oatmeal cups keep things light. With more protein in mind, pair it with a protein mug cake or protein cottage cheese brownies. In December, a few Christmas butter cookies next to the mugs never last long.
Healthy Hot Cocoa Questions
Is homemade hot chocolate healthier than a packet mix?
Usually, yes. This version has no powdered dairy, gums or refined sugar, and about 6 to 9 grams of sugar per mug from maple syrup, all of which you control.
Can I make it in the microwave?
Yes. Heat the milk in a large mug in 30 second bursts until steaming, whisk in the cocoa paste, maple, vanilla and salt, then heat 20 seconds more. The stove gives a smoother result.
Can I use honey instead of maple syrup?
Yes, use the same amount of raw honey. It makes the drink not vegan and adds a light floral taste.
Pin this healthy hot chocolate to your winter drinks board for the next cold evening. If you try a different milk or topping, tell me in the comments which one you liked.
Healthy Hot Chocolate Recipe
This healthy hot chocolate is a dairy-free hot cocoa made with unsweetened almond milk, unsweetened cocoa powder, pure maple syrup, vanilla and a pinch of sea salt. It makes 2 mugs in about 5 minutes on the stove and is sweetened only with 1 to 1½ tablespoons of maple syrup, about 6 to 9 grams of sugar per mug. Whisk the cocoa into a little warm milk first so it turns smooth and glossy, and keep the pan below a boil so the plant milk does not separate. Make it with oat, cashew or coconut milk, add cinnamon, espresso or peppermint, and serve it with coconut whipped cream or almond flour cookies. Leftovers keep 2 days in the fridge; reheat gently and whisk.
Ingredients
- 2 cups unsweetened almond milk (or oat, cashew, or other non-dairy milk)
- 2 tablespoons unsweetened organic cocoa powder
- 1 to 1½ tablespoons pure maple syrup (or raw honey for non-vegan)
- ¼ teaspoon pure vanilla extract
- Pinch of sea salt
- Optional topping: coconut whipped cream, cinnamon, or dark chocolate curls (minimum 70% cocoa, dairy-free)
Instructions
- WARM THE MILK: In a small saucepan over medium heat, warm the almond milk until steaming but not boiling, stirring occasionally to prevent it from sticking to the bottom.
- ADD COCOA POWDER: Whisk in the cocoa powder thoroughly until it fully dissolves and the mixture becomes smooth and dark in color.
- SWEETEN NATURALLY: Pour in the maple syrup and whisk again until the sweetness is evenly distributed and the texture remains smooth.
- FLAVOR: Add the vanilla extract and a small pinch of sea salt, then stir to combine and round out the flavor.
- SIMMER: Allow the hot chocolate to continue heating for another 2 to 3 minutes, stirring occasionally, until velvety and well-blended.
- SERVE: Pour into mugs and top with your choice of coconut whipped cream, a sprinkle of cinnamon, or dark chocolate curls if desired.
Notes
Start with 1 tablespoon of maple syrup and add more to taste; use half a tablespoon if your milk is sweetened. To avoid lumps, whisk the cocoa with 2 to 3 tablespoons of the warm milk into a smooth paste before adding it to the pan. Do not let it boil: almond milk can separate and oat milk turns thick and slick. If it tastes bitter, add a pinch more salt before more syrup. For a thicker cup, use cashew milk or swap ½ cup of the almond milk for canned coconut milk. For a sugar-free version, sweeten with monk fruit or stevia to taste. Store leftovers in the fridge for up to 2 days and reheat slowly on the stove, whisking well.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 298Total Fat 6gSaturated Fat 3gUnsaturated Fat 3gCholesterol 20mgSodium 157mgCarbohydrates 50gFiber 3gSugar 18gProtein 12g
