Classic Hot Chocolate

It’s fall! For us, that means warmer jackets, an extra blanket on the bed, collecting leaves for our compost, and hot chocolate.

Classic Hot Chocolate

We used to head to our local coffee house to get our hot chocolate fix, but those places are expensive, and (like so many other people these days) we’re trying to save were we can. That doesn’t mean I’m willing to sacrifice quality though! So I started working on my own recipe, and came up with this insanely decadent concoction of liquid joy. And bonus, I don’t have to utter those words, “No whip”!

Important: When making this recipe, please choose your chocolate wisely. It’s flavour is heavily dependent on the flavour of the chocolate. So, if you wouldn’t want to eat the chocolate in bar form, you’re not going to want to drink it either. A good quality, plain chocolate that is 70% – 85% cacao is best.

Classic Hot Chocolate

I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.


Classic Hot Chocolate

Recipe Type: dessert / drink
Makes: 3 cups (2 – 3 servings)

Classic Hot Chocolate

Rich and decadent, dark hot chocolate, without the dairy.


  • 2 1/4 Non-Dairy Milk (I used plain, unsweetened almond)
  • 1/3 cup Canned Coconut Milk (full fat), well shaken
  • 3 tbsp Brown Sugar (can use light or dark)*
  • 1/8 tsp Ground Cinnamon (optional)
  • 113g (4 oz) Dairy-Free Dark Chocolate, finely chopped**
  • 1/2 tsp Vanilla Extract

optional garnishes:

  • Coconut Whipped Cream
  • Vegan Marshmallows
  • Long Cinnamon Sticks
  • Ground Cinnamon (for sprinkling)



Whisk together the milk, coconut milk, sugar, and cinnamon in a medium sized saucepan. Bring to a simmer, whisking frequently. Reduce heat to low, add the chocolate and gently heat until the chocolate is melted. Add the vanilla and whisk until thoroughly combined. Taste and add more sugar, if desired.

Pour into cups and add your favourite garnishes.

Serve hot.



*This hot chocolate is not as sweet as what most of the powdered mixes make. Add additional sugar, to taste, if a sweeter drink is preferred.
**Since the flavour is so dependent on the chocolate, use a good quality chocolate that you like the taste of (I love Theo 70% Dark Chocolate). Generally, chocolate chips are not a good choice, as they are made to hold their shape and do not melt as fluidly as bars.
-Make it boozy! Whisk in 2 tablespoons of dark rum or bourbon along with the vanilla extract.


Classic Hot Chocolate





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