Who’s ready for ultra-cozy vibes? (Hand raised!)
This easy hot chocolate recipe requires just 7 ingredients and 15 minutes to make.
While I have a more basic Vegan Hot Cocoa, I wanted to elevate it to include maca powder (where the feel-good vibes come in) and ensure it was naturally sweetened.
It starts with making our own chocolate base with cocoa butter, cacao powder, and a little carob powder, which intensifies the chocolate flavor and adds a little natural sweetness.
Next comes coconut milk, maple syrup for a little added sweetness, cinnamon for warmth, sea salt to bring out the sweetness, and vanilla to enhance the chocolate flavor.
Then comes maca powder, which is an adaptogen rich in minerals like calcium, potassium, iron, and zinc. It also helps boost mood, balance hormones, and support the thyroid. It tastes like something between caramel and honeycomb. In other words, I’m obsessed.
Once everything is mixed and hot, it’s time to serve! Enjoy as is or elevate it even more with homemade coconut whipped cream and more cacao powder.
I hope you all LOVE this hot chocolate! It’s:
Rich
Creamy
Chocolaty
Warming
Naturally sweetened
Surprisingly healthy
& So tasty
This is the perfect hot cocoa for chilly evenings spent inside. You can even make it in advance and heat it up on the stovetop as needed.
If you’re into warming, cozy drinks, also be sure to check out our 5-Minute Vegan Golden Milk, Easy Vegan Chai Latte, Best Vegan Matcha Latte, Healing 3-Ingredient Turmeric Tonic, and Apple Cider Rooibos Hot Toddy.
If you give this recipe a try, let us know what you think! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers!
Feel Good Hot Chocolate
Ingredients
HOT CHOCOLATE
- 3 Tbsp cocoa butter* (chopped // food-grade)
- 1/4 cup unsweetened cacao (or cocoa) powder (sifted)
- 1 Tbsp carob powder (optional // sifted // adds richer chocolate flavor)
- 2 1/2 cups canned light or homemade coconut milk (divided // or sub other milk // subbing full-fat coconut milk will yield creamier hot cocoa)
- 1 dash ground cinnamon
- 1 tsp maca powder (adds honeycomb flavor, promotes hormone balance + energy)
- 1 pinch sea salt
- 2 Tbsp maple syrup (or sub stevia or coconut sugar or blend the mixture with dates then strain)
FOR SERVING optional
- Coconut Whipped Cream
- Chopped dark chocolate (or store-bought // or cacao powder)
Instructions
-
Add 1 inch of water to a medium saucepan and bring to a simmer over medium heat. Place a glass or ceramic bowl on top that rests inside the saucepan but doesn’t touch the water, and add cocoa butter, sifted cacao powder, sifted carob powder (optional), and 1/2 cup (120 ml as recipe is written // if adjusting batch size, use 1/5 of the total coconut milk) coconut milk. Whisk occasionally to melt until well combined.
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Carefully remove bowl from heat with a towel, and discard any remaining water in the saucepan.
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Transfer melted chocolate mixture to the saucepan, add cinnamon, maca powder, sea salt, maple syrup, and remaining coconut milk (2 cups or 480 ml as recipe is written), and whisk to combine. Cook over medium heat until just beginning to bubble.
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Taste and adjust flavor as needed, adding more maple syrup for sweetness, cinnamon for warmth/spice, maca for caramel flavor, or cacao powder (sifted) for more intense chocolate flavor. Additional cocoa butter will add more creaminess.
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Serve between two mugs and enjoy as is or top with coconut whipped cream and chocolate or cacao powder.
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Best when fresh, though hot chocolate keeps covered in the refrigerator up to 5 days. Reheat on the stovetop over medium heat until hot.
Notes
*In place of cocoa butter you could also sub naturally-sweetened vegan dark chocolate, such as Eating Evolved brand. Just scale back on sweetener elsewhere in the recipe to compensate. I used cocoa butter to keep this recipe naturally sweetened.
*Nutrition information is a rough estimate calculated without optional ingredients or toppings.
Nutrition Per Serving (1 of 2 mugs)
- Calories: 315
- Fat: 26.1g
- Saturated fat: 15.9g
- Sodium: 150mg
- Carbohydrates: 26.1g
- Fiber: 4.1g
- Sugar: 15.1g
- Protein: 2.9g
Is there a substitute for cocoa butter?
See the notes!
How did you think to use cocoa butter? Also, is this your favourite brand or would you recommend any other?
is there a printer version of this recipe
Amazing! You are so inspiring. This video made the hot chocolate look like you were crafting a beverage for good night in. I am hooked and will be making this to fight the rainy weather in Portland. Thanks for having such a wonderful website. I truly love making all of your recipes. Nicole L.
Amazing! You are so inspiring. This video made the hot chocolate look like you were crafting a beverage for good night in. I am hooked and will be making this to fight the rainy weather in Portland. Thanks for having such a wonderful website. I truly love making all of your recipes. Nicole L.
This is fate?. I just bought carob powder and maca powder for the first time to try your carob bar recipe. I looked for a hot chocolate with carob powder because I’m trying to cut out sugar. I found one that was okay. And now here is Minimalist baker to the rescue! I always go to your site first when looking for meal ideas. Thank you so much for freely sharing. I can’t wait to try this recipe!
Where can l buy cocoa butter? What brand so you recommend and what does it look like?
See the link in the recipe!
Where can l buy cocoa butter? What brand? What does it look like? Does maca powder have caffeine??
I link to it in the recipe!
I’ve been wanting a cocoa recipe using cacao powder and knew you would come to the rescue! Looking forward to trying this!
What is the song in this exquisitely delicious video? Love what you do!
Thanks! It’s called “The Cloud” by Ian Post (we got it on artlist.io).
Do you have a link to the stevia you use? I’m never sure if I should use powder or liquid and what the measurement equivalents are.
I buy the boxed one from Trader Joe’s and it’s packets! Hope that helps.
Boy, that cacao powder dusting shot is sexy!
Wow, thanks for looking out for my mind and spirit in addition to my body! This is exactly the centering sweet treat I’ve been looking for!
Delicious! After waiting outside in the cold for my bus, this was the perfect afternoon pick-me-up! I’m not vegan, so I actually used a mix of coconut milk and cow milk (and honey to sweeten).
Lovely! Thanks for sharing, Rachel!
Creamy, rich and satisfying! I love that I can still have thick hot chocolate without heavy cream! I made this in the evening so I avoided the maca (it perks me up). I used regular coconut milk since I didn’t have light.
Smart! Thanks for sharing, Jeanan. xo!
Dana, do you have a recipe for making a dry vegan cocoa mix?
I have been looking forever it seems.
Your recipes are awesome, especially your cheeses!
Thanks, Patti
I’ll add that to my list!
I second this!
Do you use the gelatinized or raw maca powder from the amazon link? I have some raw maca powder from another brand and its aftertaste is QUITE gross so I never use it!
Thanks!
This looks so good! What brand do you use to make the coconut whipped cream? I’ve tried Trader Joe’s new coconut cream formula and its thick out of the can at room temperature but separates badly when I chill it over night… Tired beating it and all the water came out leaving a curdled mess…
Looks great for V-Day! I really want to try using a vegan dark chocolate to substitute for the cocoa butter. Enjoy!
I’ve never seen a hot chocolate that looked this good *drool*
Okay, I think you sold me on maca powder! I just might have to break down and buy some; it sounds delish!
-Claire
This looks AMAZING!!!
Hello Dana,
I didn’t get how much coconut milk I need 2 1/2 cups or 960 ml? 960 ml is about 4 1/2 cups. Or I need 2 1/2 cans? Thanks. Olga
Sorry for the error! It’s 2.5 cups, or 600 ml. Fixed!
I did it yesterday. Amazing result. Much better than regular hot chocolate. Thank you Dana.
Hi there,
I tried to make this heavenly-looking hot chocolate but mine was just too oily. Could you please help with this? It actually got to be oily when the cocoa butter melted. However, if I look at your video, there is no oil in the pan. Many thanks!
Kind regards,
Lucia
Delicious. Lots of cafein though. I made it after dinner and it kept me up to 2am fully awake. I am not used to having matcha though. Yummy though.
I have been wanting to make this since the recipe was posted. Finally gathered all the ingredients and in honor of my 7 month anniversary of a fully plant based diet I made this warm and cozy drink for my daughter and I. Absolutely divine!!
This is so delicious! And I felt good after drinking it – maybe the maca and cacao? FYI for all the readers asking, I found cocoa butter in the baking section at Whole Foods.
This is the best hot chocolate! Loved every bit.
This was great, even though I didn’t have maca or corab! I added a teaspoon of instant coffee and a bit more salt which really enhanced the chocolate flavour.
Yay! Thanks for sharing :D
I made this without the carob, and swapped half the coconut milk for oat milk. I sweetened it with a few drops of liquid stevia and it tasted amazing! Super chocolatey and rich. Love it – definitely making this one again. :)
Smart! Thanks for sharing your recipe changes, Claire!
OH MY GOSH THIS WAS SOOOO GOOD!!! I didn’t have carob or maca powder and it was still AMAZING!!!
Super rich and really good. I didn’t have carob powder so I just left it out.