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–+ servings

Paleo Hot Chocolate

This dairy-free paleo hot chocolate is rich, comforting, and wonderfully chocolatey! Perfect for sipping by the fireplace or around the campfire during the cold winter days.
Recipes included in this card:
1) Rich and creamy paleo hot chocolate (makes two 6-oz servings)
2) Powdered paleo hot chocolate mix that makes a great holiday gift (makes two 6-oz servings)
3) And a quick and easy way to make paleo whipped cream for a sweet topping.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Drinks
Servings 2

Equipment

  • Medium saucepan
  • Whisk
  • Measuring Cup / Spoons
  • Mixing bowl (for whipped cream)

Ingredients
  

For the Paleo Hot Chocolate:

For the Powdered Paleo Hot Chocolate Mix:

  • 12 oz Almond Milk (or other non-dairy milk)
  • 2 TBSP Cocoa Powder
  • 3 TBSP Coconut Sugar

For the Paleo Whipped Cream Topping:

  • 1 Can Coconut Cream (or cream from a can of full-fat coconut milk)
  • 1 TBSP Maple Syrup (or a couple of drops of liquid stevia)
  • 1/4 to 1/2 tsp Vanilla Extract

Instructions
 

For the Paleo Hot Chocolate:

  • Pour the can of light coconut milk into a saucepan and warm over medium heat to melt any solid bits of coconut cream. Stir frequently and do not boil.
  • Add the cocoa powder, maple syrup, and vanilla extract to the pan of coconut milk and whisk to combine.
  • Continue heating over medium-high heat while whisking the mixture to dissolve the cocoa powder. Heat just until simmering, but do not boil.
  • Remove pan from the heat and carefully divide the hot chocolate between two mugs. Top with whipped coconut cream if desired (see recipe below). Makes two 6-oz servings.
  • Note: Mix it up and make peppermint hot chocolate by adding a few drops of pure peppermint extract to the ingredients while simmering.

For the Paleo Powdered Hot Chocolate Mix:

  • Combine the cocoa powder and coconut sugar in a jar with a lid. Shake well to mix.
  • To serve, whisk hot chocolate mix into 12 oz. of almond milk (or other non-dairy milk) and heat to desired temperature, stirring frequently to dissolve cocoa powder.
  • Divide between two mugs and serve.
  • Note: If giving this mix as a gift or making extra to keep on hand, combine 6 TBSP cocoa powder and 9 TBSP coconut sugar in an 8-oz Mason jar. For an individual serving, mix 1½ TBSP with 6 oz non-dairy milk and heat. Makes 10 6-oz servings.

For the Paleo Whipped Cream Topping:

  • This works best if the can of coconut cream or full-fat coconut milk has been refrigerated for 1-2 hours first.
  • Open the can of coconut cream and scoop out the cream into a bowl. Do not use the liquid in the can underneath the cream or the whipped cream will be too runny.
  • Add the maple syrup (or liquid stevia) and vanilla extract to the bowl.
  • Whisk vigorously by hand or use an electric mixer with whisk attachments for 2-3 minutes or until the coconut cream is the consistency of whipped cream, then spoon onto a mug of paleo hot chocolate and enjoy!
Keyword almond milk, cocoa, coconut cream, coconut milk, coconut sugar, dairy free, hot chocolate, non-dairy, paleo, paleo whipped cream
Tried this recipe?Let us know how it was!