Homemade Hot Chocolate with Whipped Cream

Homemade Hot Chocolate with Whipped Cream by

Angela Ramsey


Shopping List

  • 2 cups sweetened vanilla almond milk (or dairy-free milk of your choice)
  • 2 Tbsp. organic cocoa powder (or raw cacao powder)
  • Dash of cinnamon
  • 1 can full-fat coconut milk
  • 1 teaspoon vanilla flavoring
  • * If using a dairy-free milk without vanilla, add 1⁄4 tsp pure vanilla or peppermint extract.
  • * If using unsweetened dairy-free milk, you may want to add 1 Tbsp. raw honey or maple syrup.


  • Warm milk until hot, but not boiling. Simmer about 5 minutes.
  • Add cocoa powder and cinnamon then whisk to combine for about 2 minutes.
  • Simmer another 5 minutes or so, then serve immediately (with garnish if desired).
  • Garnish with whipped cream, chocolate syrup, grated chocolate, crumbled cookies, mint leaves, or anything you like!
  • To make the whipped cream, place a can of full-fat coconut milk in the refrigerator (upside down) and store overnight. This method will separate the liquids from the solids.
  • Place a medium bowl in the freezer and chill overnight as well.
  • The next day, open the can from the bottom and scoop out all the solid parts into the chilled bowl. Add vanilla. Using an electric or hand-held mixer, whip the solids on medium-high until combined and smooth. Use immediately.