Dairy Free Hot Chocolate

This guilt-free hot chocolate is a little different than the traditional classic.  Adding either chaga root powder OR Maca powder OR Ashwagandha powder gives it an immune boosting punch.  You can also top it with a delicious coconut whipped cream since it ‘tis the season!


1 cup almond or cashew or oat milk
1 cup water
2 Tbsp. cocoa powder
1 tsp. Chaga OR Maca OR Ashwagandha powder (optional)
1/4 tsp. ground cinnamon
Maple syrup to taste (I used 1 1/2 Tbsp.)

Whipped Cream Ingredients

1 can full fat milk (chilled)
¼ cup icing or coconut sugar

Directions for Hot Chocolate

  1. In a saucepan add almond/cashew/oat milk and water. Bring to a simmer.
  2. Add cocoa powder, chaga/Maca/Ashwaghanda powder (optional), ground cinnamon and maple syrup to taste.
  3. Stir to combine and heat until ready to serve. Strain through a fine mesh sieve, pour into cups and serve.
  4. Option to top with vegan coconut whipped cream (see below).

Directions for Whipped Cream

  1. Chill a large mixing bowl in the freezer for 10 minutes.
  2. Remove chilled coconut milk from the fridge and scoop out the solid coconut cream, avoiding the coconut water at the bottom.
  3. Beat with mixer for 30 seconds, or until creamy.
  4. Add powdered sugar in batches, while mixing, until creamy and smooth
  5. Top the hot chocolate and enjoy!