Spiced Cocoa Tea (Vegan, Gluten-Free, Soy-Free))


Coffee drinkers have lattes, and now thanks to The Cat-Tea Corner, tea drinkers can have their own chocolate indulgence.  The author recommends using rice milk (plain or vanilla), as soymilk may curdle when boiled.

Yield: About 4 servings


  • 1 cup strong black tea, freshly made
  • 6 Tablespoons Sucanat® or other sweetener
  • 4 Tablespoons unsweetened cocoa, preferably Dutch processed
  • 4 cups plain, unflavoured soy, rice, or almond milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg


Place the tea into a saucepan over medium heat. Stir in the sugar and cocoa powder and cook, stirring until dissolved, just until the mixture comes to a boil. Remove from heat and stir in the milk, vanilla, and spices. Allow to remain in the pot just until the milk is heated through. Pour into cups and serve.


About Author

Alisa is the founder of GoDairyFree.org, 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.

Leave A Reply