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:Print
- 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
- 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.
- Add remaining half of milk and bring the mixture back to a simmer, whisking occasionally. Fish out cinnamon sticks and discard.
- 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.
- 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.
- Divide hot chocolate into two small glasses and add a shot of espresso into each glass. Topped with whipped cream and crushed espresso beans.