This almond coconut hot chocolate is so cozy and rich, with that perfect mix of creamy, chocolatey, and a hint of tropical flavor from the coconut.
It’s dairy-free, quick to make, and honestly feels like a little mug of luxury.
I make this whenever I want something warm but not too heavy.
It’s one of those simple recipes that feels special with zero stress.
What You’ll Need
- 2 cups unsweetened almond milk
- 1/2 cup canned coconut milk (full-fat, well-shaken)
- 1/4 cup semi-sweet chocolate chips (dairy-free if needed)
- 2 tbsp unsweetened cocoa powder
- 2 tbsp maple syrup
- 1/4 tsp vanilla extract
- Pinch of sea salt
- Optional: toasted shredded coconut for topping
Why I Love This Recipe
I made this one chilly evening when I didn’t have any regular milk and grabbed almond and coconut milk from the fridge instead. That little swap turned into a total favorite.
- It’s rich without being too heavy
- You get deep chocolate flavor with a subtle coconut vibe
- It’s dairy-free, but still super creamy
- Comes together in less than 10 minutes
- It feels like a treat but uses simple pantry staples
Servings and Cook Time
Servings: 2
Cook Time: 10 minutes
Macros (per serving, approx.)
- Calories: 220
- Protein: 3g
- Carbs: 20g
- Fat: 15g
- Fiber: 3g
- Sugar: 13g
Why This Recipe Works (Quick Science)
Using both almond milk and full-fat coconut milk gives the best texture. Almond milk keeps it light, while coconut milk adds creaminess and richness. The cocoa powder gives depth, and the melted chocolate chips make it feel extra luxurious. A tiny pinch of salt balances the sweetness and brings out the chocolate flavor even more.
Common Mistakes
- Using only almond milk – it’ll be too thin. You need the coconut milk for creaminess.
- Skipping the salt – sounds optional, but it really balances the flavors.
- Boiling the mixture – too much heat can make the chocolate seize or separate. Warm gently!
- Not whisking the cocoa powder in properly – it can clump. Whisk or use a small strainer.
What to Serve With
- Toasted banana bread
- Almond biscotti
- Warm cinnamon rolls
- A slice of chocolate chip zucchini bread
- Salted popcorn for a sweet/salty combo
FAQ
Can I use all coconut milk?
It’ll be very rich—good for dessert, but maybe a bit heavy for a regular drink.
Can I make this sugar-free?
Yes! Use a sugar-free maple syrup or sweetener of choice, and use no-sugar chocolate chips.
Can I use oat or soy milk instead?
Totally. Oat milk will make it even creamier; soy works fine too.
Does this keep well?
Yes. Store in a sealed jar in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Pro Tips
- Warm the milks first before adding chocolate—this helps everything melt smoothly.
- Stir constantly once chocolate is added so it doesn’t stick or burn.
- A milk frother or immersion blender at the end makes it super silky.
- Toast a bit of shredded coconut to sprinkle on top for texture.
- Taste before serving—you can always add more maple syrup if you like it sweeter.
Tools You’ll Need
- Small saucepan
- Whisk
- Measuring cups and spoons
- Ladle
- Mugs
Substitutions and Variations
- Swap maple syrup with honey or agave
- Use dark chocolate chips for a richer flavor
- Add a pinch of cinnamon or cayenne for a twist
- Use oat milk or soy milk if avoiding nuts
- Top with whipped coconut cream for a dessert-style version
Make-Ahead Tips
- Make the whole batch, cool it, and refrigerate for up to 3 days.
- Reheat on low heat and whisk to bring back the texture.
How to Make Almond Coconut Hot Chocolate
Step 1: Heat the almond and coconut milk
Pour 2 cups almond milk and 1/2 cup canned coconut milk into a small saucepan. Warm over medium heat until it starts to steam, but don’t let it boil.
Step 2: Whisk in cocoa powder
Whisk in 2 tbsp unsweetened cocoa powder, making sure there are no lumps.
Step 3: Add chocolate chips
Add 1/4 cup semi-sweet chocolate chips and stir until completely melted and smooth.
Step 4: Sweeten and flavor
Add 2 tbsp maple syrup, 1/4 tsp vanilla extract, and a pinch of sea salt. Stir to combine and taste. Adjust sweetness if needed.
Step 5: Serve and top
Ladle into mugs and sprinkle with toasted shredded coconut if using. Serve warm.
Leftovers & Storage
- Store in a sealed jar or container in the fridge for up to 3 days
- Reheat on the stove over low heat or in the microwave
- Shake or stir before serving—it may separate a little in the fridge
Conclusion
This almond coconut hot chocolate is a cozy, feel-good drink that tastes like something you’d order at a café—but it’s so easy to make at home. Once you try it, it’ll be in your regular winter rotation for sure. Make a mug, sip slowly, and don’t forget to leave a comment and let me know how it turned out or if you made your own twist on it!
