Almond milk hot chocolate is the perfect cozy drink for chilly nights when you just want to curl up on the couch. Picture it: fire crackling, comfy sofa, warm mug of almond mug hot cocoa curled up in your hands. Bliss.
My recipe for almond milk hot chocolate is extra delicious because it uses two different kinds of chocolate – chopped chocolate and cocoa powder – making for an ultra rich, decadent, chocolatey drink.
The drink has a smooth, velvety texture and is loaded with layers upon layers of chocolate flavor that makes for the perfect base for all your favorite toppings.
And, if that doesn’t step up this hot chocolate game enough, we’re also using coconut sugar as the sweetener. Coconut sugar adds a beautiful caramel undertone to the whole beverage.
I’m a huge fan of hot chocolate everything! Whether it’s my seasonal 5-Minute Gingerbread Hot Chocolate or adding a caffeine boost with this Intensely Rich Hot Chocolate Coffee in 5 minutes, I’m looking for any and all excuses to make a cozy drink.
Why You’ll Love this Almond Milk Hot Chocolate
Creamy and Velvety Texture. Almond milk, when heated and combined with chocolate, creates a wonderfully creamy and velvety texture. Unlike some other non-dairy milk alternatives, almond milk tends to froth nicely and blends smoothly with the melted chocolate.
Rich Chocolate Flavor. Almond milk hot chocolate offers a deep and rich chocolate flavor that’s both intense and well-balanced. The combination of high-quality chopped chocolate and cocoa powder infuses the drink with a robust chocolate taste.
Dairy-Free Indulgence. Whether you’re lactose intolerant, vegan, or simply prefer dairy free options, almond milk hot chocolate provides a satisfying treat. The combination of almond milk, high-quality chocolate, and other flavor-enhancing ingredients ensures that the dairy-free version is just as creamy and rich as its traditional counterpart.
Ingredients for Almond Milk Hot Chocolate
Almond Milk. Almond milk serves as the base of your hot chocolate, providing a creamy, slightly nutty flavor.
Chopped Chocolate. The chopped chocolate adds richness and a velvety texture to the hot chocolate. When it melts into the almond milk, it becomes smooth and creamy. It doesn’t matter if you use milk, semi-sweet or dark chocolate (pick your favorite!) just make sure it’s a high-quality chocolate to enhance the overall flavor.
Cocoa Powder. Cocoa powder intensifies the chocolate flavor without adding extra fat or sweetness. While the chopped chocolate gives the hot cocoa a smooth base, the cocoa powder will add a robust chocolate taste to the hot cocoa.
Coconut Sugar. Coconut sugar is a natural sweetener and has a lower glycemic index than traditional sugar. You’ll get a subtle caramel undertone that adds sweetness to the hot chocolate without overpowering the other flavors.
Vanilla. Vanilla extract enhances the overall aroma and flavor of the hot chocolate. It balances out the sweetness and chocolatey notes, providing a warm, comforting drink.
Pinch of Salt. Just a pinch of salt helps to balance the sweetness and enhance the chocolate flavor. It rounds out the taste, making it more satisfying.
How to Make Almond Milk Hot Chocolate
Step 1: Combine the Ingredients
In a medium-sized pot, pour in the almond milk, add the cocoa powder, coconut sugar, vanilla extract, and a pinch of salt. If you’re using cinnamon sticks or star anise for extra flavor, add them at this stage.
Step 2: Heat the Mixture
Place the pot over medium heat and gently heat the mixture until it reaches a simmer. It’s important not to let it boil, as boiling could cause the almond milk to curdle or the mixture to scorch. Stir occasionally to ensure the ingredients are well combined and the flavors meld together.
Step 3: Simmer and Infuse Flavors
Allow the mixture to simmer gently for 1-2 minutes, continuing to stir occasionally. This simmering process allows the flavors to meld and intensify. After simmering, remove the cinnamon sticks or star anise to prevent the flavors from becoming too overpowering.
Step 4: Add Chopped Chocolate
Once the mixture has simmered and the flavors have melded, add the chopped chocolate into the pot. Stir the mixture gently until the chocolate is completely melted and well incorporated.
Step 5: Ladle and Serve
Ladle the hot chocolate into 4 mugs, dividing the hot cocoa in equal amounts of the creamy, chocolatey goodness in each mug.
Step 6: Add Toppings and Serve Warm
To enhance the experience, top each mug of hot chocolate with your desired toppings, such as a dollop of whipped cream or a handful of marshmallows.
How to Make this Almond Milk Hot Chocolate in the Microwave
In a microwave-safe bowl, whisk together the cocoa powder, coconut sugar, and a pinch of salt.
Gradually add the almond milk, stirring continuously to dissolve the cocoa powder and sugar. Then, add the vanilla extract.
Microwave the mixture in 30-second intervals, stirring well after each interval to ensure that the cocoa powder and sweetener are fully dissolved. This should take about 1-2 minutes, depending on the microwave’s power.
Be cautious not to let the hot chocolate boil over. If it starts to rise too high in the mug, pause the microwave, stir, and continue heating in shorter intervals.
Once the hot chocolate is hot and well mixed, remove it from the microwave and stir in chopped chocolate.
Let it cool for a minute or two before dividing it into mugs and enjoying. You can also top it with whipped cream, marshmallows, or a sprinkle of cocoa powder, if desired.
Variations to Try
Spiced Almond Milk Hot Chocolate. Add warming spices like cinnamon or nutmeg to add depth to the flavor profile and create a cozy, winter-inspired drink.
Salted Caramel Almond Milk Hot Chocolate. Stir in a spoonful of caramel sauce for a sweet and salty treat. Sprinkle a pinch of flakey salt on top before serving to enhance the caramel flavor and add a satisfying crunch.
Peanut Butter Almond Milk Hot Chocolate. Blend in a spoonful of smooth peanut butter for a creamy, nutty twist. The peanut butter adds a rich, creamy texture to the hot cocoa base.
How to Store Leftover Hot Chocolate
Storing Hot Chocolate
Refrigeration. If you have leftover hot chocolate, let it cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 2-3 days. Be sure to cover the surface of the hot chocolate with plastic wrap or parchment paper to prevent a skin from forming.
Freezing. If you want to store hot chocolate for a longer period, consider freezing it. Pour the cooled hot chocolate into ice cube trays and freeze it. Once the hot chocolate is frozen, transfer the cubes to a freezer-safe bag or container. Frozen hot chocolate can be stored for up to 2-3 months.
How to Reheat it Later
Stovetop. To reheat hot chocolate on the stovetop, pour it into a saucepan and heat it over low to medium heat. Stir continuously to prevent scorching and ensure even heating. Once the hot chocolate is heated through, remove it from the heat and serve.
Microwave. Reheating hot chocolate in the microwave is convenient and quick. Use a microwave-safe container and heat the hot chocolate in 30-second intervals, stirring after each interval. Continue until the hot chocolate reaches your desired temperature.
- 4 cups unsweetened almond milk
- 2 ounces chopped chocolate: milk, semi-sweet or dark chocolate all work
- 1/4 cup cocoa powder
- 1/4 – 1/3 cup coconut sugar (depending on your sweetness preference)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: cinnamon Sticks, star anise, peppermint extract, etc.
- Add all of the ingredients, except the chopped chocolate, to a medium sized pot. Heat until it reaches a simmer (don’t boil!) Allow to simmer, stirring occasionally, for 1-2 minutes. Remove the cinnamon sticks or star anise, if using, before moving onto step 2
- Add the chopped chocolate into the simmering milk mixture and stir in until melted.
- Ladle the hot chocolate into 4 mugs.
- Top with desired topping such as whipped cream or marshmallows and a sprinkle of cinnamon or cocoa powder. Serve warm!
Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats.
- Serving Size: 1 cup
- Calories: 161
- Sugar: 19.2g
- Sodium: 220mg
- Fat: 7.7g
- Saturated Fat: 2.9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25.8g
- Fiber: 3.5g
- Protein: 2.9g
- Cholesterol: 0mg