Vegan Hot Chocolate Delight

Vegan Hot Chocolate Delight
Prep time
Total time
Dr. Rebecca Coleman of the O C E A N Embodiment Center has a virtuous and dairy-free version that she has shared with us from her personal blog.  Of course it contains the all important ingredients, such as cocoa powder, milk alternative, and a touch of sweetener, but her "secret ingredient" adds that extra touch of luxury.
Serves: 2 servings
  • 2 cups Soy and/or Almond Milk. (I use Unsweetened Vanilla Blue Diamond Almond Milk, Unsweetened Vanilla WestSoy Milk, or a combination of half of each)
  • 1 tsp Organic Vanilla Extract
  • 3 tbsp Organic Cocoa (Nature’s First Law Organic Raw Powdered Cocoa)
  • 1-2 tsp Organic Coconut Oil (Jungle Organic Coconut Oil, Extra Virgin Cold Pressed)
  • Stevia powder or Agave Nectar – sweeten to taste
  1. Combine all ingredients in a 2 quart saucepan (adjusting to taste).
  2. Heat over medium heat until the coconut oil melts.
  3. Blend with a wand style hand mixer (if available for more frothy results) or with a wire whisk.
  4. Pour into mugs.
  5. Enjoy!
Mocha Option: Add ¼ cup Coffee (Fresh Brewed or Espresso) or 2 tsp Powdered Instant Espresso (Medaglia D’Oro Instant Powdered Espresso) or 2 tsp Mount Hagen Organic Cafe (decaf or regular).

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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