This dark chocolate hot chocolate recipe is a delicious and healthier way to warm up throughout the winter months! Made with cacao powder, dark chocolate chips, almond milk and sweetened with maple syrup, this hot beverage is perfectly decadent, but nutrient-rich and lower in calories and sugar than most hot chocolate recipes. It will definitely warm your body and soul! {Vegan, dairy-free, & gluten-free}
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Homemade Hot Chocolate with Chocolate Chips
Who doesn’t love indulging in a cup of hot chocolate on a cold day? It tastes like a hug in a mug and makes the holiday season even more magical.
This dark hot chocolate is made from scratch with plant-based ingredients, making it an easy way to avoid preservatives and incorporate nourishing fats and antioxidants into your diet. You can serve it as is, or add a little whipped cream or some marshmallows on top and serve!
For more warm and cozy drinks, be sure to try my Almond Milk Turmeric Latte and Almond Milk Pumpkin Spice Latte too!
Why We Love This Dark Chocolate Hot Chocolate Recipe
- Formulated by a Registered Dietitian to be a more nutrient-rich option
- Lower in calories and added sugar
- Good source of calcium, magnesium, fiber, and antioxidants
- Only takes a few minutes to make
- Way better than the prepackaged mixes
- Made with simple ingredients you probably already have in your pantry
- Less processed than store-bought hot cocoa mixes
- Made with both chopped chocolate and cacao powder for a deep, rich chocolate flavor
Ingredient Notes
- Milk: This recipe is made with unsweetened almond milk, which provides a slightly nutty and creamy taste. If allergic to tree nuts, use soy milk or coconut milk. Regular dairy milk works well, too!
- Raw cacao powder: Cacao powder is a nutritious way to get that rich chocolaty flavor. It’s less processed and full of vitamins, minerals and antioxidants (AKA lots of goodness)! Be sure to look for one with no added flavors or sweeteners. It can be easily confused with cocoa powder.
- Pure maple syrup: To sweeten the hot cacao drink. Adjust amount according to personal taste preferences. Honey works, too!
- Salt: A pinch of salt really helps to bring out the flavors of the chocolate, and is highly recommended for a richer taste!
- Chocolate chips: Dark chocolate chips help to thicken and flavor the drink to make it even more rich and creamy! Check the label to ensure that the chocolate chips are dairy-free if needed.
- Vanilla extract: A splash of vanilla extract adds extra sweetness and flavor. Where possible, use pure rather than imitation.
Instructions
- Add almond milk, cacao powder, maple syrup and salt to a medium saucepan and whisk until smooth.
- Place the saucepan over medium-low 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.
Keep scrolling to the recipe card below for the full printable recipe!
Tips for the Best Hot Chocolate
- 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 them 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.
- 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.
Storage and Reheating Guidelines
To store: Allow the hot chocolate to cool to room temperature, then transfer to an airtight container or mason jar and store in the fridge for up to a week.
To freeze: You can freeze the extras 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.
To reheat: Pour it into a small saucepan 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 regular 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 airtight 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.
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 flavor! This is one hot chocolate recipe loaded with goodness!
Serving Suggestions
Add a swirl of whipped cream or shaved and chopped dark chocolate on top of your hot chocolate, if you’d like! You can also top it with a sprinkle of cinnamon or some crushed candy canes for a holiday twist!
Serve it along with any of the following recipes for the ultimate snack or treat:
- Easy Christmas Fudge
- White Chocolate Coconut Truffles
- 3-Ingredient Almond Flour Cookies
- 3-Ingredient Peanut Butter Blossoms
- Healthy Shortbread Cookies
- Peppermint Cheesecake Bites
- Pretzel Reindeer Bites
Recipe variations
- For hot chocolate with dairy: Use regular cow’s 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. You can even add a splash of cream (or coconut cream) for an extra luxurious mug of hot chocolate.
- 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.
- Use different types of chocolate: I love using dark or bittersweet chocolate, which balances the sweetness. Young kids may prefer to use milk chocolate for a milder flavor. Look for one low in sugar, if possible.
More Recipes with Chocolate
- Chocolate Banana Nice Cream
- Banana Zucchini Cookies
- Healthy Chocolate Avocado Pudding
- Chocolate Peanut Butter Banana Overnight Oats
- Chocolate Coconut Balls
Did you make this recipe? Scroll down to leave a star rating and review!
Dark Chocolate Hot Chocolate {with Chocolate Chips}
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.
Nutrition
This recipe was originally posted in December 2021 and was updated in December 2024 to include more helpful tips.
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