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Guilt-Free, Richest Hot Cocoa Recipe Ever

I insist that you use quality cocoa in this recipe. If you use Hershey's or something less than awesome like that, don't email me and ask me why your cocoa wasn't amazing.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 4
Author: Angela Marinelli


  • 4 cups unsweetened non dairy milk you can substitute non fat milk
  • 1/3 cup high quality unsweetened rich dark cocoa, sifted
  • 1/4 - 1/3 cup light agave nectar or maple syrup see notes*
  • 2 tsp espresso powder
  • 2 tsp vanilla extract
  • pinch salt



  • Sift your cocoa, espresso powder, vanilla powder, and salt.


  • In a medium sauce pan whisk together your dry ingredients with soymilk, agave nectar, and vanilla extract until blended.


  • Heat ingredients together over medium to medium high heat until hot.


  • Top with favorite marshmallows or meringue. Serves 4.


*I prefer my cocoa less sweet because I love chocolate, but some people like it topped with something sweet, like marshmallows. If you aren't topping your cocoa with anything sweet, you may want to increase the agave nectar or maple syrup in the recipe to 1/3 cup. I'd start with the smaller amount, taste it as it's heating, increase agave if you want it sweeter.
Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2011