Now is the season of holiday parties, nights curled up by the fire (or at least under a warm blanket), and hot chocolate. For the upcoming holiday season with all the cookie parties, dinners, and events for the kids I really wanted to develop a creamy dairy free hot chocolate that everyone could enjoy, myself included. I wanted a recipe that was creamy and rich because that is what people expect with hot chocolate.
Many milk alternatives tend to be the opposite of creamy, or in the case of coconut milk, extremely creamy with a hint of coconut flavor. I decided to try a blend of my two favorite milks and see what I could come up with. What I came up with was a rich and creamy hot chocolate all at Thanksgiving dinner enjoyed.
I made this version in a crockpot but you could easily do it stovetop as well. I combined two 14.5 oz cans of full fat coconut milk with 8 cups silk brand unsweetened almond milk with 1 cup cocoa powder, 1 cup sugar, 3 teaspoons of vanilla extract and 1 1/2 teaspoons of real sea salt. When it comes to chocolate, salt really enhances the flavor and I definitely do not recommend skipping it. Salt is good for you and with 16 servings, you will not consume a whole lot of it, so enjoy your hot chocolate!
As with any recipe, your taste buds might be different than mine. Some people prefer a more savory chocolate so less sugar would be better and a bit more salt. Some people prefer something sweeter, and you should feel free to add 1/4 cup more at a time to taste.
Once all the ingredients are in your pot of choice, use a whisk to mix all the ingredients thoroughly. A spoon won’t get the job done since the cocoa powder sits on top. If you are using a crockpot, heat on high for two hours, stirring occasionally. Once warm, keep on the warm setting otherwise it’ll become too hot and might burn. Taste the chocolate once warmed to make sure you still like the flavor, adjust if necessary and enjoy!
This recipe is gluten free, dairy free, vegan and vegetarian friendly.
Creamy Dairy Free Hot Chocolate
- 2 14.5 ounce cans of full fat coconut milk
- 8 cups unsweetened almond milk
- 1 cup cocoa powder
- 1 cup cane sugar
- 3 tsp gluten free vanilla extract
- 1 1/2 tsp sea salt
- In a large crockpot or soup pot, add in all ingredients.
- Mix together with a whisk until cocoa powder has mixed in completely.
- In a crockpot, heat on high for 2 hours stirring occasionally. Once hot, reduce to the keep warm setting. Keep covered until ready to serve.
- Stovetop, heat on medium until hot with the lid on, stirring occasionally. You do not want it to boil. Reduce to the lowest setting your stovetop will go and keep covered until ready to serve.