This dairy-free hot chocolate recipe is a delicious and healthy way to warm up this winter. Made with cacao powder, almond milk and sweetened with maple syrup, this hot beverage is perfectly rich and decadent, but nutrient-rich and lower in calories and sugar than the classic version. This healthy hot chocolate will definitely warm your body and soul! {Vegan, dairy-free, & gluten-free}
Who doesn’t love indulging in a cup of homemade hot chocolate in those cooler winter months? It provides such a warm and cozy feeling and amazing taste that’s tough to beat. And this healthy hot chocolate recipe is no exception!
Made from scratch with plant-based ingredients, this warming drink doesn’t skimp on flavour. It’s made with cacao powder and dark chocolate chips, so it’s ultra rich and chocolatey, and packed with antioxidants too!
Perfect for all of those chocolate lovers in your life.
If you have a sweet craving but want a healthier option, this vegan hot chocolate recipe ticks all the right boxes!
For more warm and cozy drinks, be sure to try my Turmeric Latte and Apple Spiced Tea too!
Table of Contents
Why we love this Cacao Powder Hot Chocolate
- Healthy: Lower in calories and sugar, this vegan beverage is a great alternative to your typical hot chocolate! It’s also a good source of calcium, magnesium, fibre and antioxidants!
- Quick and easy: Just whisk together the ingredients, heat and you’re good to go! You can enjoy this warm and cozy drink in a matter of minutes. And it tastes even better than the packaged variety!
- Simple ingredients: You only need a few basic ingredients to make this recipe, and you’ll likely have a lot of the items on hand already!
Ingredient notes
- Milk: This recipe is made with unsweetened almond milk, which provides a slightly nutty and creamy taste, while making this recipe naturally dairy-free. You can use other plant-based milk alternatives such a coconut milk or dairy milk if you prefer.
- Raw cacao powder: Cacao powder is a nutritious way to get that rich chocolatey flavour. It’s less processed and full vitamins, minerals and antioxidants (AKA lots of goodness)! Be sure to look for one with no added flavours or sweeteners. It can be easily confused with cocoa powder.
- Maple syrup: To sweeten the drink. Adjust amount according to personal taste preferences. You can also use honey if you don’t require a vegan option.
- Salt: A little salt really helps to bring out the flavours of the chocolate, and is highly recommended for a richer taste!
- Chocolate chips: Dark chocolate chips help to thicken and flavour the drink to make it even more rich and creamy! Check the label to ensure that the chocolate chips are dairy-free if you prefer to keep this beverage a dairy-free option.
- Vanilla extract: For sweetness and flavour. Where possible, use pure rather than imitation.
Step by step instructions
- Add almond milk, cacao powder, maple syrup and salt to a medium saucepan and whisk until smooth.
- Place the saucepan over medium heat, whisking frequently until warm, but not boiling.
- Add the chocolate chips (you may wish to roughly chop them up) and whisk constantly until the chocolate chips melt and become evenly distributed in the milk.
- Remove from heat and whisk in vanilla extract. Divide into cups and serve immediately. Drink it as is, or top with desired toppings.
Recipe Notes:
- It may take a few minutes for the cacao powder to dissolve into the milk. Keep whisking the mixture until the clumps of cacao powder break down and the milk becomes smooth.
- It’s important that you whisk the cacao powder into the milk before heating. If you skip this step, the hot cacao powder may clump when heated.
- I recommend roughly chopping up the chocolate chips before adding it in with the hot chocolate mixture to help prevent the chunks of chocolate from clumping on the bottom of the pan (or in your cup)!
- Adjust the sweetness to taste. If you prefer a sweeter hot chocolate, add an extra tablespoon or so of maple syrup. If you prefer it less sweet, add a tablespoon or so less less.
- If you don’t have any chocolate chips, you can also use a bar of semi-sweet or dark chocolate chopped finely.
- For an even thicker and creamier hot chocolate, you can use half canned coconut milk and half almond milk. Nut milks tend to be naturally thinner so the coconut milk will help to thicken it up a bit more.
Raw cacao hot chocolate benefits
Raw cacao powder is loaded with flavonoids, nutrients that have been shown to help improve blood flow, lower blood pressure and enhance overall heart health.
It also contains fibre that helps regulate your digestive system and can assist with IBS management and other digestive concerns.
Furthermore, cacao powder is a nutritional powerhouse when it comes to vitamins and minerals and is packed with iron, magnesium, potassium and phosphorus. It has also been found to have anti-inflammatory properties in the body as well. Read more about the benefits here.
Storage and reheating guidelines
To store: You can store this hot chocolate covered in the fridge for up to a week.
To reheat: Pour it into a sauce pan and heat on the stove over medium low heat until warmed through. Be sure to whisk frequently since some of the chocolate will have settled to the bottom. You can also warm it up in the microwave for 1-2 minutes or until desired temperature is achieved.
Recipe FAQs
Cacao powder is a healthier alternative to cocoa powder because it’s processed at a lower temperature which keeps the nutrients in tact, unlike cocoa powder which has been roasted and heavily processed. The taste is very similar and the two can be used interchangeably, although cacao powder will offer more nutritional benefits.
Yes! Once you’ve made this drink, let it cool and then store in an air-tight container and keep refrigerated. It will keep well for up to a week and can be reheated over low to medium heat on the stovetop.
Yes, you can freeze it if you don’t get through the entire batch in a week. Thaw it in the fridge overnight and whisk well during reheating to ensure the texture becomes smooth and creamy.
Not all hot chocolate is the same, so it depends on the variety of hot chocolate that you choose. Typical hot chocolate contains upwards of 24 grams of sugar and is also higher in saturated fat when whole milk is used.
This recipe, however, is a great healthier alternative. It’s lower in calories, sugar and saturated fat and higher in vitamins, minerals and antioxidants — but contains all the flavour! This is one hot chocolate recipe loaded with goodness!
Serving suggestions
Top with coconut or regular whipped cream and shaved or roughly chopped dark chocolate, if desired. You can also top it with some crushed candy cane for a peppermint-y twist!
Serve it along with any of the following recipes for the ultimate snack or treat:
- Christmas Fudge
- 3-Ingredient Almond Flour Cookies
- 3-Ingredient Peanut Butter Blossoms
- Gluten-free Thumbprint Cookies
- Healthy Shortbread Cookies
- Peppermint Cheesecake Bites {Vegan}
- Banana Protein Muffins
- Pretzel Reindeer Bites
Recipe variations
- For hot chocolate with dairy: Use regular milk instead of almond milk. Skim, 1%, 2% or whole milk will all work well. The higher the fat percentage, the thicker the hot chocolate will be.
- For a Mexican hot chocolate: Add a pinch of cayenne and cinnamon before heating.
- For peppermint hot chocolate: Add a drop or two of peppermint extract.
- To make lower sugar: Add less maple syrup or add stevia instead of maple syrup.
- To make nut free: Sub in coconut milk for the almond milk or use regular milk if you don’t require the recipe to be dairy-free.
More similar recipes
- Chocolate Nice Cream
- Zucchini Chocolate Chip Cookies {Vegan}
- Chocolate Avocado Pudding
- Chocolate Peanut Butter Overnight Oats
- Chocolate Coconut Balls
Did you make this recipe? Scroll down to leave a rating and review!
Healthy Hot Chocolate with Cacao
Ingredients
- 4 cups unsweetened almond milk
- 2 tablespoons raw cacao powder
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips dairy-free
- 2 teaspoons pure vanilla extract
Instructions
- Add almond milk, cacao powder, maple syrup and salt to a small saucepan and whisk until smooth.
- Place the saucepan over medium heat, whisking frequently until warm, but not boiling.
- Add the chocolate chips and whisk constantly until the chocolate chips melt and become evenly distributed in the milk.
- Remove from heat and whisk in vanilla extract. Divide into cups, garnish with desired toppings and serve immediately.
Notes
- It may take a few minutes for the cacao powder to dissolve into the milk. Keep whisking the mixture until the clumps of cacao powder break down and combine with the milk.
- It’s important that you whisk the cacao powder into the milk before heating. If you skip this step, the hot cacao powder may clump when heated.
- I recommend roughly chopping up the chocolate chips before adding it in with the hot chocolate mixture to help prevent the chunks of chocolate from clumping on the bottom of the pan.
- Adjust the sweetness to taste. If you prefer a sweeter hot chocolate, add an extra tablespoon or so of maple syrup. If you prefer it less sweet, add a tablespoon less.
- If you don’t have any chocolate chips, you can also use a bar of semi-sweet or dark chocolate chopped finely.
- For an even thicker and creamier hot chocolate, you can use half canned coconut milk and half almond milk. Nut milks tend to be naturally thinner so the coconut milk will help to thicken it up a bit more.
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