5 Tips To Amp Up Your Hot Cocoa Game And 3 Chocolate-Free Recipes

Take your hot cocoa from ho-hum to yum-yum with additions like whipped cream, maple syrup, or caramel sauce. Switch it up, and get creative when it comes to mix-ins!

I’m not knocking those little freeze dried marshmallows in the commercial brand packets, BUT if you haven’t tried making marshmallows from scratch, I implore you to give it a go! Not only do they add amazing flavor to any cocoa concoction, but they’re delicious on their own. They also make delightful, unexpected gifts.

Most commercial cocoa powder is already dairy-free. While most baristas agree oat milk is your best bet for a creamier cocoa, any non-dairy milk of choice will deliver a delicious drink. Use a whisk to whip your non-dairy milk first, or use a milk frother for a creamier texture.

Have you considered the literal taste explosion that is the hot chocolate bomb? Float this chocolate sphere in a mug of hot milk, and the shell melts away to reveal its tasty cocoa-ey interior. Give it a stir, and watch it all melt away into chocolatey goodness.

So chocolate’s not your thing — that doesn’t mean you should miss out on the decadent deliciousness! Here are three recipes that are basically hot cocoa’s cousins:

A Hot Vanilla is a sweeter version of cozying up with a glass of warm milk. Simple, but satisfying, milk and honey is a never-miss combination. This recipe calls for 2% milk, but any non-dairy milk will do.

Cinnamon fans will love the sweet and spicy flavors of this Snickerdoodle Hot Cocoa. This recipe walks you through cooking up the cinnamon dolce syrup used in this drink, but it can also be used on pancakes, or as a sweet, carmel-ey dipping sauce.

Purists will argue white chocolate isn't really chocolate because it contains no cocoa solids, but it is made with cocoa butter, and it makes a totally fabulous White Hot Chocolate.