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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
Servings: 2
Course: Drinks
Ingredients Equipment Method

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

Equipment

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

Method
 

For the Paleo Hot Chocolate:
  1. 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.
  2. Add the cocoa powder, maple syrup, and vanilla extract to the pan of coconut milk and whisk to combine.
  3. Continue heating over medium-high heat while whisking the mixture to dissolve the cocoa powder. Heat just until simmering, but do not boil.
  4. 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.
  5. 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:
  1. Combine the cocoa powder and coconut sugar in a jar with a lid. Shake well to mix.
  2. 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.
  3. Divide between two mugs and serve.
  4. 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:
  1. This works best if the can of coconut cream or full-fat coconut milk has been refrigerated for 1-2 hours first.
  2. 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.
  3. Add the maple syrup (or liquid stevia) and vanilla extract to the bowl.
  4. 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!

Tried this recipe?

Let us know how it was!