Paleo Hot Cocoa
Paleo Hot Cocoa

Hot cocoa made from cocoa powder and maple syrup. Mix it with coconut milk, almond milk or any other milk of your choice. Paleo, dairy free and vegan.

Hot cocoa might just be the most calming drink ever. And while I have fond childhood memories of hot cocoa packets topped with tiny hard marshmallows, as an adult my taste for hot chocolate has become a little more refined.

Make a double batch of the cocoa syrup base and store in the fridge so you can have some really great hot chocolate in the time it takes milk to heat up!

Use any variety for the milk component of this hot chocolate. For a rich vegan version, try full-fat coconut milk. It also tastes great with hazelnut, cashew or almond milk. It also works beautifully with whole milk or skim milk.

Add as much or as little chocolate syrup as you like. I generally add about two tablespoons (one ounce) of syrup for every cup (8 ounces) of milk. With this ratio, you end up with a cup of hot cocoa that isn’t cloyingly sweet.

While there are no tiny marshmallows, you can treat yourself to a dollop of whipped cream and some finely chopped chocolate on top. Drink it up on the couch with a cozy blanket and a good book!

Paleo hot cocoa

preparation time
10 mins

cooking time
5 minutes

total time
15 minutes

1 serving

1 cup


For the chocolate syrup:

  • 1/3 Cup water

  • 1/3 Cup unsweetened cocoa powder

  • prize Salt

  • 1/2 Cup maple syrup

  • 1 tablespoon vanilla

  • 1/2 tablespoon espresso powderOptional


  • 1 Cup milk per person (such as coconut milk, almond milk, dairy milk or other favorite milk)

  • Sweetener of your choice, such as maple syrup or similar honeyOptional

  • coconut whipped creamOptional

  • Dark chocolate shavingsOptional


  1. Boil the water:

    Bring the water to a boil in the microwave or on the stove.

  2. Make the cocoa syrup:

    Place the cocoa powder and salt in a heatproof bowl and pour over the boiling water. Whisk until combined. Leave on for five minutes. Add maple syrup, vanilla and espresso powder. Stir to combine.

    The syrup is ready to use immediately, or allow to cool completely, then transfer to an airtight container and refrigerate. This chocolate syrup will keep in the fridge for several weeks.

  3. Make the cocoa:

    Warm the milk (about 1 cup per person) in the microwave or on the stove. Pour into a mug and stir in 2 tablespoons of syrup per cup. Taste and add additional syrup or sweetener if needed.

nutritional information (per serving)
206 calories
5g Fat
30g carbohydrates
9g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!