Easiest Dairy-Free Hot Chocolate


This easiest dairy-free hot chocolate recipe comes from Sarah Hatfield of the humerous and non-dairy blog, No Whey, Mama.

Sarah got the idea for using marshmallow creme from a Diane Mott Davidson novel. It’s a nice whipped cream-type replacement for dairy-free cocoa.

Special Diet Notes: Easiest Dairy-Free Hot Chocolate

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, and peanut-free. Optionally soy-free, nut-free, vegan, plant-based, and vegetarian.

Easiest Dairy-Free Hot Chocolate
Recipe adapted from Hershey.
Serves: 1
  • 2 tablespoons sugar
  • 3 teaspoons to 2 tablespoons cocoa powder, depending on how chocolatey you would like it to be
  • dash salt
  • 1 cup vanilla dairy-free milk beverage
  • marshmallows or marshmallow creme, optional* (regular or vegan)
  1. Mix sugar, cocoa and salt in a large mug.
  2. Heat the milk in the microwave on high for 90 seconds or until hot.
  3. Gradually add hot milk to cocoa mixture in mug, stirring until well blended.
  4. Top with marshmallows or marshmallow creme, if desired. Makes one serving.

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.


  1. misskitty914 on

    Holy Grail of Cocoa:  i adore cocoa so much that i drink it year round, cold in the summer.  so when i became vegan i was distraught that every alternative milk i tried tasted terrible with cocoa.  think of it like painting walls with red paint – it seems like a dark color but in fact, it’s the sheerest and if you don’t use dark primer, it will never look right.  likewise, chocolate seems like an intense flavor but it is easily overwhelmed by anything other than cow’s milk, often leaving behind an aftertaste of rope (despite so many recommendations of adding cinnamon/cayenne) or too watery.

    finally, in desperation, i tried the very last alternative milk on the market, Pacific Brand’s non-dairy OAT milk.  cocoa nirvana at last:  it’s creamy enough, doesn’t compete with the taste of cocoa and leaves no aftertaste.  i sweeten mine with a PINCH of organic stevia (man, that stuff is potent!).  NOW try all those vegan cocoa recipes!

    if you just adore soy milk or some other variety, add all the cocoa to it that you want.  but if what you want is the pure, unadulterated cocoa, Oat Milk is your ticket to enjoying a true cup of cocoa sans dairy.

    • Megan, you can, but palm sugar doesn’t dissolve quite as easily. I would place it in a spice grinder to make a powder before stirring in and make sure your liquid is nice and hot. Coconut sugar is also less sweet than plain sugar, and has more of a coffee/caramel-y flavor, so you may need to adjust to taste.

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