As the temperature settles and cools, it’s time to whip out your pantry ingredients to create a creamy coconut hot chocolate with coffee. This recipe is dairy-free, easy, using affordable ingredients.
When I was younger, my mother used to whisk together a warm mug of hot chocolate.
Of course, it was created with a pre-packaged hot chocolate mix like Swiss Miss or Nestle – depending on what we had on hand. Either way, it was always made with ease in mind.
These days, I like to create a creamy, plant-based hot chocolate without the dairy and with some common ingredients including cocoa, canned coconut milk, brown sugar, brewed coffee, and ground cinnamon.
This coconut milk hot chocolate is perfectly creamy with a touch of spice from the ground cinnamon.
Also, the addition of brown sugar adds a deep caramel flavor from the molasses, bringing your taste buds to life. It’s best served warm. But you can cool it off to make a frosty treat instead.
More Cozy Chocolate Recipes :
- It’s important to use full-fat coconut milk from the can. Coconut milk from the carton is watered down and may impact the texture in this homemade hot chocolate recipe. Coconut milk can be found in most grocery stores. I find that Asian stores or grocery outlets have great deals for coconut milk.
- Some canned coconut milk may separate – with the cream on top. If this is the case with the coconut milk you have purchased, either shake the can beforehand or whisk until uniform and creamy.
- I recommend using Dutch-process cocoa powder. This process neutralizes the cocoa to be less bitter and it has a more intense chocolate flavor, which works great in baked goods and sweet recipes like this one.
- Prepare the coffee beforehand – leaving it black and unsweetened. You can also use pre-made cold brew.
What To Add to Homemade Hot Cocoa
- Whipped cream
- Chocolate chunks
- Cinnamon sticks
- Chocolate chips
- Peanut butter
- Coconut Shavings
- Chocolate shavings
Coconut Milk vs. Water
I have previously tried making homemade hot chocolate with water, however, just as you might expect, it’s flat and thin.
I prefer to use coconut milk because it creates a much thicker and tastier hot chocolate.
If you’re worried about a distinct coconut flavor from the coconut milk – don’t. The flavor is subtle and it’s there to add body and creaminess.
Creamy Coconut Hot Chocolate With Coffee
- 13.5 ounces full-fat unsweetneed coconut milk
- 70 grams brown sugar
- 1.5 cup brewed black coffee
- 1/2 teaspoon ground cinnamon
- 3 tablespoons Dutch-process cocoa powder
- Heat coconut milk in a saucepan over medium heat. If there are some solids, whisk the coconut milk until uniform and creamy.
- Once at a simmer, add the brown sugar, coffee, cinnamon, and cocoa powder. Stir well and simmer altogether until warm.
- To thicken, simmer to reduce and stir occasionally until thick to your liking.
Did you try out this Creamy Coconut Milk Hot Chocolate recipe?