There is nothing complicated about this one. A splash of almond milk, a spoonful of cocoa, a swirl of honey, and a few minutes at the stove is really all it takes. I started making hot cocoa this way years ago when I was avoiding dairy for a stretch, and it stuck around long after that phase ended, because it is just genuinely good: warm, a little rich, and easy to make your own.
How to Make Dairy-Free Hot Cocoa
- Whisk the cocoa powder, honey, and salt with about two tablespoons of almond milk in a small saucepan over medium-low heat until smooth and well blended.
- Whisk in the rest of the almond milk. Heat over medium heat, whisking occasionally, until hot. Don’t let it boil.
- Remove from heat and stir in the vanilla.
- Pour into mugs and garnish with a cinnamon stick or a Lavender Honey Marshmallow.
Make This Cocoa Recipe Your Own
We encourage you to play with our recipes and make them your own. I created this one, and you have my full permission to do whatever you want with it. Experiment with a different nut milk, adjust the honey to your taste, or try one of these:
- Add a sprinkle of lemon or orange zest as a garnish.
- Make your own almond milk for the freshest flavor.
- Swap half the almond milk for full-fat coconut milk for a richer, creamier cup.
I garnish my dairy-free hot cocoa with a sprinkle of cocoa powder and cinnamon. A couple tablespoons of honey sweeten the almond milk and cocoa for a perfect early-morning or after-dinner mug. Orange Blossom Honey is my favorite starting point here, its light citrus note plays nicely with the cocoa, but any of our Eastern Shore Honey varietals will work. Wildflower is a solid all-purpose swap, and Sourwood brings a deeper, caramel-like edge if you want something richer.
Whip up this recipe the next time you want a cozy pick-me-up. If you are looking for more dairy-free treats, our Dairy-Free Panna Cotta is a perfect make-ahead dessert to pair with a mug of this cocoa. Craving something different instead? Try our Irish Hot Chocolate for a boozy grown-up mug, our warmly spiced Mexican Hot Chocolate, or our caffeine-free Chai Hot Cocoa with Honey for something warmly spiced without the jitters.
FAQs About Dairy-Free Hot Cocoa
Is this dairy-free hot cocoa also vegan?
Not as written, since it’s sweetened with honey, which comes from bees. It is dairy-free and egg-free. For a fully plant-based version, swap the honey for an equal amount of maple syrup.
What’s the best dairy-free milk for hot cocoa?
Almond milk is our go-to for this recipe because it’s light and lets the cocoa and honey come through clearly. Oat milk and cashew milk both work well too and add a creamier body. Choose an unsweetened variety so the honey stays in control of the sweetness.
Which honey should I use in hot chocolate?
We reach for Orange Blossom Honey here because its light citrus note plays well with cocoa without competing with it. Wildflower Honey is a good all-purpose substitute, and Sourwood Honey adds a deeper, caramel-like edge if you want something richer.
Can I make this dairy-free hot cocoa ahead of time?
This recipe comes together fastest served right away, since cocoa can settle as it sits. If you want to prep ahead, whisk the cocoa powder, honey, and salt together and keep that paste in the refrigerator, then whisk it into hot almond milk whenever you’re ready for a cup.
How do I make this hot cocoa richer and creamier?
Swap up to half the almond milk for full-fat coconut milk. The added fat gives the cocoa more body without changing the dairy-free profile.
Is this recipe gluten-free?
Yes. Almond milk, cocoa powder, honey, salt, and vanilla extract are all naturally gluten-free. Just double check the label on your cocoa powder and vanilla extract if cross-contamination is a concern for you.
