Coconut Almond Hot Chocolate

Coconut Almond Hot ChocolateCoconut Almond Hot ChocolateCoconut Almond Hot Chocolate
  • Yield : 3-4 servings
  • Servings : 3-4 servings
  • Prep Time : 20m
  • Cook Time : 5m
  • Ready In : 20m

After being outside for a day of skiing, going for a walk, or sometimes just coming home from work in the winter, it is nice to have a warm drink to take the chill off.  Sometimes tea doesn’t cut it and your craving something a little sweet.  Before you reach for the hot chocolate mixture, why not treat yourself to something really special and make yourself some homemade hot chocolate! I am sharing with you a vegan recipe that I created to be just as tasty as the typical dairy laden hot chocolate.  I use whipped coconut cream to top it off, and as an alternative lite coconut milk in the drink itself.


  • 4 cups lite coconut milk (Thai Kitchen) or unsweetened almond milk (Almond Breeze)
  • 1 vanilla bean, slit lengthwise and seeds scraped out (some seeds reserved for topping)
  • 4 oz good quality vegan dark chocolate (such as Enjoy Life), chopped if in bar form
  • 2 tsp pure almond extract
  • Topping:
  • 1/3 cup full fat Thai Kitchen coconut milk, chilled (from the top of the can, the thick part)
  • 1 tsp agave nectar
  • 1/2 tsp pure vanilla extract
  • Garnish:
  • 1/4 cup toasted Bob's Red Mill large flake coconut
  • 1/4 cup toasted, sliced almonds (available in bulk)
  • shaved dark chocolate


Step 1

Before you begin, chill a medium bowl and beaters in the freezer (for topping). To make hot chocolate, in a medium saucepan, bring coconut milk to a simmer with the vanilla bean and 3/4 of its seeds (reserving the rest for the topping). Add chopped chocolate and whisk to melt until a uniform color. Add almond extract, remove from heat and keep warm while you prepare topping. To make coconut whipped cream topping, remove bowl and beaters from freezer. Add coconut milk to the bowl, and whip to soft peaks, then add agave nectar vanilla beans and vanilla and continue to beat to stiff peaks. To serve, pour chocolate into mugs, and top with a bit of vanilla whipped coconut cream, some toasted almonds, and some toasted coconut as well as a little chocolate shavings. Enjoy!

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts.  She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.

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Recipe Comments

  1. posted by hippie4ever on December 26, 2012

    ummm… i don’t see the recipe. (?)

    • posted by Danielle Caylor on December 27, 2012

      Recipe would help wouldn’t it? Sorry some coding got missed. Thanks for pointing out the mistake.


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