Spiced Hot Cocoa With Almond Milk - simplyhealthyeats.com

There’s something almost magical about a steaming mug of hot cocoa on a chilly day, but I’ve always felt the classic version could use a little… adventure. That’s where this Spiced Hot Cocoa with Almond Milk comes in. It’s not just a drink; it’s a cozy ritual. We’re taking rich, dark cocoa and whisking it with creamy, subtly nutty almond milk, then warming it all up with a blend of spices that feel like a hug from the inside out. Forget the powdery, overly sweet stuff—this is a grown-up, deeply satisfying treat that’s surprisingly simple to make from scratch. Honestly, the aroma that fills your kitchen while this simmers is half the reward. It’s the perfect way to slow down, whether you’re curled up with a book, wrapping up a winter walk, or just need a five-minute moment of pure comfort. You’ll notice it’s dairy-free, but I promise, the texture is so luxuriously smooth and velvety that you won’t miss the cream one bit.

Recipe Overview

Why You’ll Love This Spiced Hot Cocoa with Almond Milk

It’s a hug in a mug. The combination of warm spices like cinnamon and a hint of cayenne creates a complex, comforting flavor profile that’s far more interesting than your average hot chocolate.
It’s luxuriously creamy without the dairy. Using almond milk as the base gives it a wonderfully light and silky texture that feels indulgent but is naturally lactose-free.
It’s incredibly easy to customize. You are the master of your spices here! Love cardamom? Add a pinch. Prefer it less sweet? Adjust the maple syrup. It’s your perfect cocoa, made to order.
It feels fancy but is secretly simple. With just a saucepan and a whisk, you can create a café-quality beverage that feels special and decadent in under 10 minutes.

Ingredients & Tools

4 cups unsweetened almond milk
3 tablespoons unsweetened cocoa powder (Dutch-processed preferred)
2–3 tablespoons pure maple syrup, or to taste
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
A tiny pinch of ground nutmeg
A tiny pinch of cayenne pepper (optional, for a kick)
1 small strip of orange zest (about 2 inches long)
For serving: dairy-free whipped cream, extra cinnamon, or dark chocolate shavings

Tools: A medium saucepan and a whisk.

The quality of your cocoa powder really makes a difference here—it’s the star of the show, so using a good one ensures a deep, chocolatey flavor. And that little strip of orange zest? It might seem odd, but it adds a beautiful, bright aroma that lifts all the other spices. A little goes a long way.

Serves: 2 | Prep Time: 2 minutes | Cook Time: 8 minutes | Total Time: 10 minutes

Before You Start: Tips & Ingredient Notes

Which almond milk is best? For the creamiest results, choose an unsweetened almond milk that isn’t too watery. Some “barista blend” versions are specifically formulated to heat and froth well, making them an excellent choice.
Dutch-processed vs. natural cocoa powder. Dutch-processed cocoa is treated with an alkali, which neutralizes its acidity. It has a smoother, richer flavor that dissolves more easily into liquids. Natural cocoa powder will work, but it can have a slightly more bitter, sharp taste.
Sweetener flexibility. Maple syrup adds a lovely, warm sweetness that pairs perfectly with the spices. You can easily substitute it with coconut sugar, date syrup, or even a sugar-free alternative like monk fruit. Just add it to taste at the end.
Don’t skip the pre-mixing. The trick to avoiding lumpy cocoa is creating a smooth paste with the cocoa powder and a small amount of almond milk first. This ensures it incorporates seamlessly into the rest of the liquid.

How to Make Spiced Hot Cocoa with Almond Milk

Step 1: Create the cocoa paste. Pour about 1/2 cup of the almond milk into your saucepan. Before turning on the heat, add the cocoa powder and maple syrup directly to the cold milk. Now, take your whisk and vigorously whisk until you have a completely smooth, thick, and lump-free paste. This initial step is the secret to a perfectly silky texture later on—you’ll notice it looks like a very dark, glossy chocolate sauce.

Step 2: Whisk in the remaining ingredients. Once your paste is smooth, gradually whisk in the rest of the almond milk. Add all your spices—the cinnamon, ginger, nutmeg, and that optional cayenne if you’re feeling brave. Drop in the strip of orange zest. The mixture will be quite thin at this point, which is exactly what you want.

Step 3: Gently heat to a simmer. Place the saucepan over medium-low heat. The goal here is to warm it through and let the flavors meld, not to boil it aggressively. Stir occasionally with the whisk, making sure to scrape the bottom and corners of the pan. You’ll start to smell the beautiful aroma of chocolate and spice as it heats.

Step 4: Infuse and thicken slightly. Let the cocoa simmer gently for about 4-5 minutes. As it heats, it will thicken ever so slightly. Do not let it come to a rolling boil, as this can sometimes cause the almond milk to separate or develop a slightly “off” taste. You’re looking for steam and small bubbles around the edges.

Step 5: Finish and serve. Turn off the heat. Remove the strip of orange zest—it has done its job! Stir in the vanilla extract. Now, do a taste test. Is it sweet enough? Spicy enough? Adjust with more maple syrup or a pinch of cayenne if needed. Pour immediately into your favorite mugs and top with your chosen garnishes.

Serving Suggestions

Complementary Dishes

Shortbread cookies — Their buttery, crumbly texture is a dream for dipping and provides a lovely contrast to the spicy, smooth cocoa.
A warm, spiced muffin — Think apple cinnamon or pumpkin. Having a little baked good on the side makes this feel like a complete and utterly cozy snack.

Drinks

A small glass of amaretto or bourbon — For an adults-only version, a shot stirred into the mug adds a wonderful depth of flavor that complements the almond and spice notes beautifully.
Strong black coffee — If you’re serving this as a mid-afternoon treat, a cup of coffee alongside it creates a fantastic mocha-like experience.

Something Sweet

Dark chocolate-covered almonds — This is a match made in heaven, echoing the almond milk base and the rich chocolate flavor in a bite-sized form.
Orange zest dusted dark chocolate bark — It continues the citrus theme from the zest in the cocoa and adds an elegant, crunchy finish to your cozy moment.

Top Mistakes to Avoid

Mistake: Adding cocoa powder directly to the hot liquid. This is the number one cause of lumpy hot cocoa. The powder will instantly clump up and no amount of whisking will fully smooth it out. Always make a paste with cold liquid first.
Mistake: Boiling the cocoa vigorously. Bringing it to a hard boil can scorch the delicate cocoa and spices on the bottom of the pan, giving it a bitter taste. It can also cause the almond milk to separate. A gentle simmer is all you need.
Mistake: Skipping the taste test at the end. Spice levels and sweetness are deeply personal. You must taste it after adding the vanilla and adjust accordingly. You might find you want another pinch of cinnamon or a dash more maple syrup to make it perfect for you.
Mistake: Using a sweetened almond milk without adjusting. If the only almond milk you have is sweetened, that’s okay! Just be sure to add the maple syrup very gradually at the end, tasting as you go, so your cocoa doesn’t become cloyingly sweet.

Expert Tips

Tip: Bloom your spices. For an even deeper flavor, try adding the cinnamon, ginger, and nutmeg to the initial cocoa paste and whisking them in. The gentle heat from the saucepan as you later add the milk helps to “bloom” the spices, releasing more of their essential oils and aroma.
Tip: Make it frothy. For a café-style finish, carefully transfer the finished hot cocoa to a heatproof blender and blend on high for 15-20 seconds until frothy. Alternatively, a handheld milk frother works wonders right in the pan. Just be careful with the hot liquid!
Tip: Make a big batch for a crowd. This recipe doubles or even triples easily. Simply use a larger pot and keep it warm over the lowest possible heat setting, giving it an occasional stir. It’s a wonderful offering for holiday gatherings.
Tip: Create a custom spice blend. Love this concept? Mix up a larger batch of the dry spices (cocoa, cinnamon, ginger, nutmeg) and keep it in a jar. Then, for a single serving, just use 1 heaping tablespoon of your mix per cup of almond milk for instant spiced cocoa anytime.

FAQs

Can I make this ahead of time?
Absolutely! You can prepare the cocoa a day in advance. Let it cool completely after cooking, then store it covered in the refrigerator. When you’re ready, gently reheat it on the stove over low heat, stirring frequently. You may need to add a tiny splash of fresh almond milk as it can thicken upon standing. I don’t recommend freezing it, as the texture can become grainy.

My cocoa seems a bit thin. How can I thicken it?
The thickness can vary based on your specific almond milk. If you’d like a thicker, more decadent texture, there are two easy fixes. First, you can let it simmer for a few extra minutes to reduce slightly. Second, you can create a slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold almond milk, then whisking it into the simmering cocoa. Let it cook for another minute until it thickens.

Can I use a different non-dairy milk?
Of course! Oat milk is a fantastic substitute—it’s naturally creamy and sweet. Coconut milk (from a carton, not a can) would also work well, though it will impart a subtle coconut flavor. Soy milk is another good option. I’d avoid rice milk as it tends to be very thin.

What if I don’t have an orange for the zest?
No problem! The orange zest adds a lovely aromatic note, but it’s not a deal-breaker. You can simply omit it. Alternatively, a drop of orange extract added at the end with the vanilla can mimic the flavor, but use it sparingly—it’s potent! A tiny pinch of cardamom could also be a nice, floral substitute.

Is the cayenne pepper really necessary?
Not at all! The cayenne provides a very subtle, warming heat in the background that enhances the chocolate flavor—it shouldn’t be overtly spicy. But if you’re sensitive to spice or just prefer a classic flavor, feel free to leave it out entirely. The cocoa will still be wonderfully spiced and delicious without it.