Jump to:
It’s beginning to taste a lot like Christmas - and I am here for it!
A healthy pour of Creamy Coconut Hot Chocolate with Coffee is the perfect, pick-me-up that’s perfect for the holiday season.
Why You’ll Love This
- This recipe is made with only 6 simple, easy-to-find ingredients. It’s also dairy-free vegan, gluten-free, and delicious!
- If you’re looking for a THICK & CREAMY hot chocolate recipe, this is it! With the help of cornstarch and some simmering, you have the perfect cup of hot chocolate.
- This is for coffee lovers! If you’re into a mix between black coffee and bitter-sweet chocolate, you’re going to LOVE this recipe.
- The recipe is ready in MINUTES! It’s also customizable with different toppings and mix-ins.
Want more Christmas recipes to serve with your hot cocoa? Check out our chewy vegan chocolate chip cookies, cinnamon brown sugar snowball cookies, and coconut dulce de leche.
Ingredients & Substitutions
- Coconut Milk - You’ll want to go with full-fat canned coconut milk! Nothing else will live up to the hype in this hot chocolate! No worries if the coconut milk has solidified a bit. Scrap the bit out from the can and it will turn smooth once heated in the saucepan.
- Semi-Sweet Chocolate Chips - Go for semi-sweet chocolate chips. For vegan chocolate chips, Enjoy Life semi-sweet chocolate chips are my favorite to use. They can be found at Target or online at Amazon.
- Brown Sugar - Light or dark brown sugar will work. If you prefer to use white sugar, that’s fine too. Maple syrup can also be used in place of sugar. Feel free to measure out what your taste buds like.
- Black Coffee - Be sure to use fresh black coffee. Cold or hot is fine. It will warm up with the rest of the ingredients.
- Cocoa Powder - Dutch-process or natural cocoa powder both work fine. Use what you have or prefer. However, I recommend Dutch-process cocoa for more of an intense chocolate flavor. Also, its acidity has been neutralized.
- Cornstarch - For a thick and creamy hot chocolate, you’re going to need a thickener and that’s where cornstarch comes in. Cornstarch is naturally gluten-free.
If you’re a coffee-lover, check out our sugar-free iced coffee popsicles and coffee banana smoothie bowl!
Recipe FAQs
How to Make Hot Chocolate Creamy
First, you’ll want to make sure your dry ingredients are clump-free. This includes your sugar, cocoa powder, and cornstarch.
To make these ingredients clump-free, use a sifter. Either while prepping your ingredients, or while being poured into the saucepan. This step is very important. If skipped, you’ll be left with a coffee hot chocolate that's lumpy.
Additionally, when adding the chocolate chips, be sure to stir continuously, to fully incorporate them into the coconut milk.
How to Thicken Hot Chocolate
Cornstarch and a soft simmer are all you need for a thick hot chocolate. When simmering the hot chocolate, be sure to simmer without a lid to help evaporate some of the liquid.
What To Add To Hot Chocolate
Feel free to add whatever topping or mix-ins you love. I opted for vegan marshmallows along with a sprinkle of cinnamon.
Here are other mix-in ideas:
- Whipped cream
- Chocolate chunks
- Cinnamon sticks
- Chocolate chips
- Caramel
- Dulce de leche
- Ground nutmeg
- Candy cane
How To Store
Once cooled down to room temperature, transfer the hot chocolate into a mason jar or air-tight food storage container. Refrigerate for up to 4 days.
To reheat, transfer the coconut hot chocolate with coffee into a saucepan. Reheat over medium-low, until heated through.
Recipe Tips
- Feel free to add more or less sugar, depending on your preferences.
- To thicken up the hot chocolate, simmer for a few minutes longer without a lid, or add more cornstarch.
- Prepare the coffee beforehand - leaving it black and unsweetened. You can also use pre-made cold brew.
- Some canned coconut milk may separate. Either shake the can beforehand or whisk until uniform and cream.
Need some ideas for Christmas morning? Check out our 31 Vegan Christmas Breakfast Recipes.
Tried out this Creamy Coconut Hot Chocolate With Coffee recipe?
Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.
Creamy Coconut Hot Chocolate With Coffee
Ingredients
- 13.5 ounces full-fat unsweetneed coconut milk canned coconut milk
- ¼ cup semi-sweetened chocolate chips 28 grams
- 5 tablespoons brown sugar
- 1 cup black coffee
- 3 tablespoons cocoa powder sift with a sifter
- 2 teaspoons cornstarch sift with a sifter
- Add topping of choice optional
Instructions
- In a saucepan over medium heat, add the canned coconut milk. Simmer for 3 minutes.
- Add the semi-sweet chocolate chips into the saucepan and stir continuously until chocolate has melted into the coconut milk.
- Add the brown sugar, black coffee, sifted cocoa powder, and sifted cornstarch. Stir until well-combined and dissolved.
- Simmer without a lid, for an additional 5 minutes
Notes
- Feel free to add more or less sugar, depending on your preferences.
- To thicken up the hot chocolate, simmer for a few minutes longer without a lid, or add more cornstarch.
- Prepare the coffee beforehand - leaving it black and unsweetened. You can also use pre-made cold brew.
- Some canned coconut milk may separate. Either shake the can beforehand, or whisk until uniform and cream.
Nutrition
Did you try out this Creamy Coconut Milk Hot Chocolate recipe?
Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.
Chewy Vegan Chocolate Chip Cookies
»
Leave a Reply