Dairy-Free Hot Chocolate (with Low Sugar Option)

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If you’re looking for the perfect dairy-free hot chocolate recipe that’s creamy, easy to make, and packed with chocolatey goodness, you’ve come to the right place! This hot chocolate is a game-changer for anyone avoiding dairy or refined sugar. With simple ingredients and a foolproof method, it’s the ultimate comfort drink for chilly evenings, Christmas morning, family gatherings, or a solo indulgence by the fire.

dairy-free hot chocolate in a mug topped with whipped cream, marshmallows, and chocolate shavings.
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Why You’ll Love This Easy Dairy-Free Hot Chocolate Recipe

My sweet family and I absolutely love hot cocoa – it’s such a fun and comforting drink. And because we love it so much I’m always trying to come up with new recipes that incorporate that nostalgic goodness – like this easy hot chocolate dip recipe, talk about a crowd-pleaser!

I also love setting up a DIY hot cocoa bar on Christmas Eve to make the holiday extra special. This dairy-free hot chocolate is smooth and creamy thanks to full-fat coconut milk; it truly rivals classic hot chocolate. The sweetness is fully customizable – whether you prefer monk fruit, coconut sugar, or another sweetener, you can adjust it to suit your taste and dietary needs. Make your Christmas morning extra special by making this recipe and pairing it with an easy breakfast casserole.

With simple, pantry-staple ingredients that are easy to find, this recipe comes together effortlessly. The best part? The crockpot does all the work, giving you time to relax or prepare for a cozy night in.

Ingredients You’ll Need

recipe ingredients in small bowls and labeled.
  • Plant-based milk: Acts as the base for your hot chocolate. Unsweetened almond milk, coconut milk, cashew milk, soy milk, or oat milk works beautifully. When deciding what to use, pick your favorite dairy-free milk!
  • Unsweetened cocoa powder: Provides a rich, deep chocolate flavor. You can substitute with cacao powder for a more intense, slightly bitter taste.
  • Full-fat coconut milk: Makes the hot chocolate creamy. You can swap this for heavy cream if dairy isn’t a concern.
  • Lily’s dairy and sugar-free semi-sweet chocolate chips: Melts into velvety chocolate goodness. Dark chocolate chips, chocolate baking bars, or the addition of peanut butter baking chips also work! 
  • Granulated monk fruit: Sweetens naturally without the sugar crash. Coconut sugar, stevia, honey, pure maple syrup, or traditional sugar can also be used if you aren’t sugar-free.
  • Vanilla Extract: Enhances the overall flavor with a hint of warmth. Feel free to add a splash of almond or peppermint extract for a twist.
  • Sea salt (optional)

How to Make this Dairy-Free Hot Chocolate Recipe

pouring non-dairy milk into a crockpot

Step 1: Combine Ingredients: In a crockpot, whisk together your non-dairy milk of choice, coconut milk, cocoa powder, and a pinch of salt until the cocoa powder is mostly dissolved.

adding chocolate chips to the hot cocoa

Step 2: Add Chocolate Chips & Sweetener: Stir in the chocolate chips and honey (or your preferred sweetener).

a whisk stirring in vanilla into a crockpot

Step 3: Cook: Cover and cook on low for 2 hours, stirring occasionally to ensure the chocolate melts evenly and doesn’t stick to the bottom.

a ladle scooping out a serving of hot chocolate.

Step 4: Add Vanilla: After 2 hours, stir in the vanilla extract and taste for sweetness, adjusting if and adding more sweetener if necessary.

a cup of dairy-free hot chocolate topped with marshmallows and whipped cream.

Step 5: Serve: Ladle into mugs, and top with dairy-free whipped cream or marshmallows if desired.

Mac’s Pro Tip

Tips & Variations for the Best Hot Chocolate

  • Top with vegan marshmallows, a dried orange, coconut flakes, regular marshmallows, whipped cream, or a drizzle of caramel to add to the deliciousness.
  • If you are not sugar-free but are dairy-free, you can sub Hu Kitchen or Enjoy Life chocolate chips.
  • If you do not want to use monk fruit as your sweetener, you can use honey (start with 1/3 cup and adjust to taste), pure maple syrup (start with 1/3 cup and adjust to taste) or coconut sugar.
  • Stirring occasionally as your hot chocolate cooks ensures the chocolate doesn’t clump or stick to the bottom of the crockpot.

Variations:

  • Hot Chocolate Float: Rim a glass with dairy-free chocolate sauce and shaved chocolate. Add 1 cup of hot chocolate along with 1 scoop of dairy-free ice cream or a scoop of Halo Top Ice Cream for lower sugar (if not dairy-free).
  • Peppermint Hot Chocolate: Add 1/2-1 tsp peppermint extract. Garnish with crushed sugar-free peppermint candies. (1/2 tsp for mild peppermint flavor or 1 tsp for strong flavor). 
  • Mexican Hot Chocolate: Add 1 tsp ground cinnamon and a pinch of cayenne pepper.
  • Peanut Butter Hot Chocolate: Add 2-3 tbsp peanut butter.
  • Mocha Hot Chocolate: Add 1 tbsp instant espresso powder.
  • Pumpkin Spice Hot Chocolate: Add 1-2 tsp pumpkin pie spice.
  • High-Protein: Add 1-2 scoops of your favorite vanilla protein. You may need to adjust the sweetner.

Mac’s Pro Tip

Alcoholic Variations

  • Classic Spiked Hot Chocolate: Add 1-2 oz of bourbon, dark rum, or whiskey for warmth and depth.
  • Baileys Hot Chocolate (Dairy-Free): Use a dairy-free Irish cream alternative like Baileys Almande for a creamy, boozy twist.
  • Spiked Peppermint Hot Chocolate: Add 1 oz peppermint schnapps and 1 oz vodka for a festive kick.
  • Mexican Hot Chocolate with Tequila: Add 1 oz tequila and 1/2 oz Kahlúa. Sprinkle with cinnamon and cayenne for extra spice.
  • Chocolate Orange Delight: Add 1 oz Grand Marnier or Cointreau for a citrusy chocolate combo.
  • Espresso Martini Hot Chocolate: Mix 1 oz vodka, 1 oz coffee liqueur (like Kahlúa), and 1 shot of espresso for a bold, mocha-like drink.
  • Almond Joy Hot Chocolate: Add 1 oz amaretto and 1 oz coconut rum for a nutty, tropical twist.
the top of a mug of hot chocolate with whipped cream and mini marshmallows.

What to Serve With This Delicious Mug of Hot Chocolate

Storage Tips

Store any remaining hot chocolate in an airtight container in the refrigerator for up to 3 days. Warm on the stovetop over low heat or in the microwave, stirring frequently to avoid separation.

Recipe FAQs

Are all of Lily’s chocolate chips dairy-free

Most of Lily’s Chocolate Chips are generally dairy-free! However, you should check the specific variety, as some may contain dairy or be processed in facilities that handle dairy.
Dairy-Free Options from Lily’s: Semi-Sweet Style Baking Chips, Dark Chocolate Baking Chips, Extra Dark Chocolate Baking Chips (70% Cocoa). Their Milk Chocolate Chips are sugar-free but DO contain dairy.

Can I make this recipe without a crock pot?

Of course! Simply whisk the ingredients in a saucepan over low heat until the chocolate is melted and smooth.

What are some low-carb sweeteners I could use?

Monk Fruit Sweetener – Use 1:1 for granulated monk fruit blends or adjust for pure monk fruit extract (much sweeter).
Allulose – Use 1:1 for sweetness. Dissolves well and mimics sugar’s texture.
Erythritol – Use 1:1 for sweetness, though it may have a slight cooling aftertaste.

Can I make this recipe high in protein?

For sure! Add a scoop or two of vanilla protein powder with the other ingredients.

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Easy Dairy-Free Hot Chocolate Recipe

If you’re looking for the perfect dairy-free hot chocolate recipe that’s creamy, easy to make, and packed with chocolatey goodness, you’ve come to the right place! This hot chocolate is a game-changer for anyone avoiding dairy or refined sugar. With simple ingredients and a foolproof method, it’s the ultimate comfort drink for chilly evenings, Christmas morning, family gatherings, or a solo indulgence by the fire.
Prep Time: 5 minutes
Cook Time: 2 hours
Servings: 6 cups

Ingredients  

Crockpot Hot Chocolate

  • 5 cups plant-based milk of choice almond, coconut, oat (can sub regular milk)
  • 1/4 cup unsweetened cocoa powder
  • 1 cup full-fat canned coconut milk or heavy cream (if not dairy-free)
  • 1 1/3 cup Lily's dairy and sugar free semi-sweet chocolate chips see notes for more subs
  • 1/4-1/3 cup granulated monk fruit adjust to taste See notes for more substitutes
  • 3 tsp vanilla extract
  • 1/4 teaspoon salt optional, to enhance flavor

High Protein Option

  • 1-2 scoops chocolate or vanilla protein powder You may need to adjust the sweetner if using protein powder

Instructions 

Crockpot

  • Combine Ingredients: In a crockpot, whisk together almond milk, coconut milk, cocoa powder, and salt until the cocoa powder is mostly dissolved.
  • Add Chocolate Chips & Sweetener: Stir in the chocolate chips and honey (or your preferred sweetener).
  • Cook: Cover and cook on low for 2 hours, stirring occasionally to ensure the chocolate melts evenly and doesn’t stick to the bottom.
  • Add Vanilla: After 2 hours, stir in the vanilla extract, taste for sweetness and adjust sweetness or cocoa flavor as desired.
  • Serve: Ladle into mugs, and top with dairy-free whipped cream or marshmallows if desired.

Stove-top

  • In a medium-sized saucepan, combine the plant-based milk and unsweetened cocoa powder. Whisk together over medium heat until the cocoa is fully dissolved.
  • Stir in the full-fat coconut milk (or heavy cream) and continue heating until the mixture is warm but not boiling.
  • Add the chocolate chips, stirring constantly to melt them evenly. Lower the heat if necessary to prevent scorching.
  • Gradually add the granulated monk fruit sweetener, adjusting to taste. Stir until fully dissolved. Stir in the vanilla extract and a pinch of salt (if using). Taste and adjust sweetness or cocoa flavor as desired.
  • Ladle into mugs, and top with dairy-free whipped cream or marshmallows if desired.

Notes

Substitutes: If you are not dairy free, sub heavy cream for the canned coconut milk and regular whole or 2% milk for the plant-based milk
If you are not sugar-free but dairy-free, below are great chocolate chips to sub
  • Hu Kitchen
  • Enjoy Life
Natural Sweeteners (if not sugar-free, swap out monk fruit for these sweeteners)
  • Honey –  It adds a subtle floral note. Start with 1/3 cup and adjust to taste
  • Maple Syrup – For a warm, earthy flavor. Start with 1/3 cup and adjust to taste
  • Coconut Sugar –  It has a mild caramel taste. 
Low-Carb Sweeteners
  • Monk Fruit Sweetener – Use 1:1 for granulated monk fruit blends or adjust for pure monk fruit extract (much sweeter).
  • Allulose – Use 1:1 for sweetness. Dissolves well and mimics sugar’s texture.
  • Erythritol – Use 1:1 for sweetness, though it may have a slight cooling aftertaste.
Variations
  • Hot Chocolate Float: Rim a glass with dairy-free chocolate sauce and shaved chocolate. Add 1 cup of hot chocolate along with 1 scoop of dairy-free ice cream or a scoop of Halo Top Ice Cream for lower sugar (if not dairy-free).
  • Peppermint Hot Chocolate: Add 1/2-1 tsp peppermint extract. Garnish with crushed sugar-free peppermint candies. 1/2 tsp for mild peppermint flavor or 1 tsp for strong flavor. 
  • Mexican Hot Chocolate: Add 1 tsp ground cinnamon and a pinch of cayenne pepper.
  • Peanut Butter Hot Chocolate: Add 2-3 tbsp peanut butter.
  • Mocha Hot Chocolate: Add 1 tbsp instant espresso powder.
  • Pumpkin Spice Hot Chocolate: Add 1-2 tsp pumpkin pie spice.
  • High-Protein: Add 1-2 scoops of your favorite vanilla protein. You may need to adjust the sweetner.
  • Alcoholic: See the variations section in the blog post.
Toppings: Top with vegan marshmallows, a dried orange, coconut flakes, regular marshmallows, whipped cream, or a drizzle of caramel to add to the deliciousness.
Are all of Lily’s chocolate chips dairy-free?
Most of Lily’s Chocolate Chips are generally dairy-free! However, you should check the specific variety, as some may contain dairy or be processed in facilities that handle dairy. Dairy-Free Options from Lily’s: Semi-Sweet Style Baking Chips, Dark Chocolate Baking Chips, Extra Dark Chocolate Baking Chips (70% Cocoa). Their Milk Chocolate Chips are sugar-free but DO contain dairy.

Nutrition

Serving: 1cup | Calories: 285kcal | Carbohydrates: 36g | Protein: 4g | Fat: 26g | Fiber: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

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