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One Creamy and Coconutty Cocoa

With cocoa powder, chocolate chips, AND espresso, this cocoa recipe is one you’ll keep coming back to. If you’re feeling experimental, try a glug or two of red wine in your mug for a surprisingly delicious combo.

Get the recipe for Espresso Hot Chocolate:

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One Creamy and Coconutty Cocoa

  • Author: Misfits Market


  • 1 cup non-dairy milk, divided
  • 1½ tablespoons Dutch-processed cocoa powder
  • 2 cinnamon sticks, cracked
  • 4 ounces semi-sweet chocolate chips
  • 1½ tablespoons demerara sugar
  • Pinch of sea salt
  • 2 ounces espresso or cold brew concentrate
  • 8 ounces coconut cream
  • 1 teaspoon maple syrup
  • Splash of vanilla extract


  1. Add half of the milk, cocoa powder, and cinnamon sticks into a medium saucepan. Bring to a simmer, whisking until smooth and no clumps remain.
  2. Add remaining half of milk and bring the mixture back to a simmer, whisking occasionally. Fish out cinnamon sticks and discard.
  3. Add chocolate, sugar, and a pinch of salt. Whisk frequently until the chocolate has melted and mixture is smooth. Simmer for 4-5 minutes until hot chocolate becomes really thick.
  4. For the coconut whipped cream, add coconut cream, maple syrup, and a splash of vanilla extract into a small bowl and whisk until medium peaks form.
  5. Divide hot chocolate into two small glasses and add a shot of espresso into each glass.  Topped with whipped cream and crushed espresso beans.

Like this? Try these other chocolate-forward recipes:

Choose-Your-Own-Adventure Chocolate Coins

Breakfast for the Week: Decadent Chocolate-Tahini Overnight Oats

Chocolate Beetroot Pudding Pots