Healthy Hot Chocolate

A white mug with hot chocolate with chocolate shavings and a touch of whipped cream.

4.64 from 22 votes

This homemade hot cocoa combines cocoa powder and melted dark chocolate for a rich, smooth drink. Made with oat milk and maple syrup, it’s ready in 10 minutes.

Prep Time3

Cook Time7

Total Time10

Course: Drink

Cuisine: American

Diet: Vegan

Servings:

Author: Brittany Mullins

Ingredients

1 cup oat milk or milk of choice
3 teaspoons unsweetened cocoa powder or cacao powder
1 Tablespoon chopped dark chocolate or chocolate chips I used Lily's dark chocolate chips
1-2 teaspoons pure maple syrup plus more to taste
¼ teaspoon vanilla
Pinch of sea salt
Toppings: Coconut whipped cream vegan marshmallows, chocolate shavings, chocolate chips or a dusting of cocoa powder.

Instructions

In a small saucepan, combine milk, cocoa powder, chocolate chips, maple syrup, vanilla and salt.
1 cup oat milk, 3 teaspoons unsweetened cocoa powder or cacao powder, 1 Tablespoon chopped dark chocolate or chocolate chips, 1-2 teaspoons pure maple syrup, ¼ teaspoon vanilla, Pinch of sea salt
Heat on medium-low heat until just simmering and chocolate is melted and the clumps of cocoa are gone, about 5-7 minutes. Don’t let your hot chocolate boil or you could burn the chocolate.
Pour into a mug, top with your favorite toppings and enjoy!
Toppings: Coconut whipped cream

Notes

Milk: I like oat milk for a creamy base, but use your milk of choice. Almond milk gives a lighter consistency, while whole milk works if you don’t need a dairy-free option.
Dairy-free and vegan: Use dairy-free milk and chocolate, plus coconut whipped cream or vegan marshmallows if adding toppings.
Sweetness: Start with 1 teaspoon of maple syrup, then taste after the chocolate melts and add more as needed. Sweetened milk or sweeter chocolate may need less syrup.
Larger batches: Multiply all ingredients by the number of servings needed. Use a larger saucepan, allow extra heating time and whisk frequently.
Storage: Refrigerate without toppings in an airtight container for up to 2 days. Reheat over low heat on the stovetop or microwave in short intervals, stirring between each.

Nutrition