There’s nothing quite like coming home on a cold day and curling up with a cup of hot cocoa. It hits all the right creamy, warm, and chocolatey notes to satisfy and savor all winter long. I’ve tried making non-dairy cocoa mixes before, and stirred them into warm almond or coconut milk — but they always turned out a little powdery and underwhelming. When I saw coconut milk powder in the baking section of Whole Foods, I knew it was the secret ingredient needed to make a perfect dairy free cocoa mix.
Luckily, I was right. The resulting cup of hot cocoa, is creamy, rich, decadent and just sweet enough. If you make a big batch ahead of time, it eliminates the need for processed store-bought cocoa mixes that are full of refined sugar, chemicals, and stabilizers.
Feel free to customize the mix to your liking. Add a little more coconut sugar if you prefer a sweet cup of cocoa. I love using coconut sugar in this mix as it’s mineral rich, low-glycemic, and subtly sweet. You can also spice things up a bit by adding in ground cinnamon, cardamom, ginger – or even a pinch of cayenne pepper for a twist on a Mexican hot chocolate.
Make a cup for yourself, or better yet, whip up a big batch to share with your nearest and dearest. Tis the season!
Coconut Hot Cocoa Mix – Single Serving
1 tablespoon unsweetened cocoa powder
1 tablespoon coconut milk powder
1 tablespoon coconut sugar
Add all ingredients to a mug and add 1 cup boiling water. Stir to dissolve.
+ To make in large quantities, whisk together equal parts cocoa powder, coconut milk powder, and coconut sugar. Store in an airtight container.
+ Customize your cocoa by adding cinnamon, cardamom and/or a pinch of cayenne pepper for a kick.