Warm your spirits with the creamiest water-based hot chocolate recipe. With a deep chocolate flavor and thick texture, all you need is my simple (secret) ingredient and a handful of other pantry staples plus about 10 minutes to make this scrumptious treat. Once you taste it, you won't believe this hot chocolate is made without any milk!
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Growing up in a climate where there is snow on the ground more days in the year than not, I have had my fair share of mugs of hot chocolate.
The way only something warm and deeply chocolate-y can, a cup of hot cocoa warms both the body and the soul.
I genuinely love winter and all of it's activities- you can catch me skating, skiing or snow-shoeing most days! But when it's -25 out, I'm really just thinking about the warm drink I'm going to make when I get home.
Occasionally, I go all out and make a cup of classic hot chocolate. But other times, I don't have any milk in the fridge, yet still desire something rich and delicious.
Fortunately, I have this no-milk hot chocolate recipe in my back pocket- and now you do to! Here's why you'll love it:
- Rich and Creamy- Despite not containing any milk or cream, this hot chocolate is thick and creamy thanks to my key secret ingredient- nut butter.
- Deep Chocolate Flavor- By using both cocoa powder and baking chocolate, it has a strong flavor approved by chocolate lovers (as does Chocolate Pecan Bark).
- Simple- Made from just 5 common ingredients and ready in under 10 minutes, you can whip up a mug any time you want. While it is easy to make, the process is slightly different than typical hot chocolate so be sure to read carefully (and I've included lots of photos of the steps!).
- No Milk (Or Milk Alternatives) Needed- Whether you need a dairy free recipe or simply don't have any milk or alternatives on hand, you can whip up this recipe with just simple pantry ingredients.
So let's make a cup of hot cocoa!
The Ingredients
- Baking Chocolate- I'm a fan of dark chocolate, so I use unsweetened baking chocolate for this recipe. For a sweeter cup, you can use semi-sweet baking chocolate. In a pinch, you can use two tablespoons of chocolate chips but they contain stabilizers to prevent melting so baking chocolate is better.
- Cocoa- Adds most of the chocolate flavor. Both natural and Dutch-process cocoa work well for this recipe.
- Maple Syrup- Another sweetener of choice such as honey or regular sugar can be used. For even more substitutes, check out this post.
- Add more, to taste, if you prefer a sweeter hot chocolate.
- Nut Butter- The secret ingredient! Drippy, creamy nut butter adds thickness and creaminess to this hot cocoa in place of milk or cream. For best results, use a well stirred natural nut butter. Almond, peanut, cashew and macadamia are all great options.
- Fine Sea Salt- A touch of salt brings out the chocolate flavor and really brings all of these ingredients together- don't skip it.
- Water
The Method
1. Melt. Add the baking chocolate and nut butter to a small saucepan.
Heat over medium low, stirring constantly, until melted and combined.
2. Add remaining ingredients. Stir in the cocoa, maple syrup and salt.
The mixture will get quite thick. Don't worry- it will melt again.
Whisk in ½ cup of water and continue to cook over medium low heat for 2-3 minutes until smooth and incorporated, stirring constantly. Once smooth, add the remaining water.
3. Simmer. Continue to cook and whisk over medium low heat for 3-4 minutes until steaming.
4. Serve. Pour into a mug, garnish if desired and enjoy!
Leftovers and Storage
To Store: This no-milk hot chocolate is best served immediately. The ingredients tend to separate a bit when stored.
However, if needed, you can allow the hot chocolate to cool for 30 minutes at room temperature and then store in a jar or airtight container in the refrigerator for up to 1 day.
To Reheat: Rewarm in a small saucepan over medium heat, whisking constantly, for 4-5 minutes until heated through.
Make it Your Own
- Peppermint Hot Chocolate- Add a ¼ teaspoon of peppermint extract and garnish with crushed peppermint candy for a festive twist on classic hot chocolate.
- Peanut Butter Hot Chocolate- Use peanut butter as your nut butter and garnish with chopped peanuts.
- Protein Hot Chocolate- Stir in 1-2 tablespoons of your favorite protein powder for an extra filling drink (or make this high protein hot chocolate recipe).
- Mocha- Use prepared coffee in place of the water in the recipe.
Hot Chocolate Garnishes
Make your mug of hot cocoa extra decadent by finishing it off with some toppings:
- Whipped Cream (or Coconut Cream)
- Chocolate Sauce
- Caramel Sauce
- Chocolate Chips
- Marshmallows
- Fresh Chocolate Shavings
- Chopped Candy Cane
- Chocolate Chip Cookies (for dipping)
Yes, you can make this recipe nut-free by substituting nut butter with a drippy and smooth seed butter, such as sunflower seed butter or pumpkin seed butter. Alternatively, if needed, you can experiment with replacing the nut butter with half the amount of regular butter or coconut oil (use 1 tablespoon instead of 2).
Tips for Making the Best Hot Chocolate without Milk
- Keep Stirring- Continuously stir your hot chocolate while heating to ensure that all the ingredients are well combined, no clumps and even heating.
- Don't Add All of the Water at Once- Add the water in two additions, stirring constantly, to prevent lumps and ensure a smooth consistency. It will clump when you add it but it will all come together.
- Use a Drippy and Well-Stirred Nut Butter- Use a smooth and well-stirred nut butter for easy incorporation and a creamy texture.
- Adjust to Taste- Taste the hot chocolate before serving and adjust the sweetness or cocoa according to your preference.
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Recipe Card
How to Make Hot Chocolate without Milk
Ingredients
- 2 tablespoon nut butter
- ½ oz unsweetened chocolate
- 1 tablespoon maple syrup plus additional to taste
- 1 tablespoon cocoa powder
- ⅛ teaspoon salt
- 1 and ¼ cups water
Instructions
- Add the baking chocolate and nut butter to a small saucepan and heat over medium low, stirring constantly, until melted and combined.
- Stir in the cocoa, maple syrup and salt. It will get thick but it will thin back out as you continue cooking it. Stir in ½ cup of water and continue to cook and whisk until smooth, about 2-3 minutes.
- Add the remaining water and cook, whisking for 3-4 more minutes until steaming and smooth.
- Pour into a mug, garnish if desired and enjoy!
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