Martha Stewart’s Hot Cocoa with Almond Milk is a refined, dairy-free take on classic hot chocolate. Made with unsweetened almond milk, real dark chocolate, cocoa powder, and warming cinnamon sticks, this version is rich, silky, and deeply chocolatey without feeling heavy. It’s the perfect cozy drink for winter evenings, holiday gatherings, or anytime you want an elevated mug of cocoa.
Why Everyone Will Love This Recipe
- Naturally dairy-free and lactose-friendly
- Made with real dark chocolate for deep flavor
- Lightly spiced with cinnamon for warmth
- Not overly sweet—perfectly balanced
- Elegant enough for guests, easy enough for everyday
What Makes This Hot Cocoa Special?
Instead of relying solely on cocoa powder, Martha Stewart’s version uses both cocoa powder and chopped dark chocolate, creating a layered, luxurious chocolate flavor. Simmering the almond milk with cinnamon sticks infuses warmth without overpowering the cocoa, while vigorous whisking creates a lightly foamy, café-style finish.
Tips for the Best Hot Cocoa
- Use unsweetened almond milk so you can control sweetness.
- Choose 70% cacao or higher dark chocolate for richness.
- Whisk vigorously to create a smooth, foamy texture.
- Don’t boil once the chocolate is added—gentle heat keeps it silky.
- Taste and adjust sugar depending on your chocolate’s bitterness.
Frequently Asked Questions
Can I use another plant-based milk?
Yes—oat milk and soy milk work beautifully and add extra creaminess.
Is this hot cocoa very sweet?
No, it’s intentionally balanced. You can add more sugar if desired.
Can I make this ahead of time?
Yes. Reheat gently on the stovetop, whisking before serving.
Can I add spices?
Absolutely. A pinch of chili powder, nutmeg, or cardamom works well.
Is this suitable for kids?
Yes—just use a slightly sweeter chocolate if serving to children.
How to Store
Store leftover hot cocoa in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, whisking before serving.
How to Freeze
Freezing isn’t recommended, as the texture may separate when thawed.
Ingredients
- 4 cups unsweetened almond milk
- 2 cinnamon sticks, split lengthwise
- ¼ cup unsweetened natural cocoa powder
- 2 oz dark chocolate (70% cacao or higher), finely chopped
- ¼ cup granulated sugar
- ¼ tsp coarse salt
How to Make Martha Stewart’s Hot Cocoa with Almond Milk
- In a medium saucepan, combine the almond milk and cinnamon sticks. Bring to a boil over medium heat, then reduce heat and simmer gently for 10 minutes.
- Remove the cinnamon sticks, rinse them, and reserve for garnish.
- Whisk in the cocoa powder, chopped dark chocolate, sugar, and salt. Whisk vigorously for 1–2 minutes until the mixture is smooth, glossy, and lightly foamy.
- Divide the hot cocoa among mugs and garnish each with a reserved cinnamon stick. Serve immediately.
Optional Variations
- Extra indulgent: Add a splash of coconut cream
- Spiced cocoa: Add a pinch of cayenne or chili powder
- Mocha-style: Stir in a shot of espresso
- Holiday version: Add vanilla extract or orange zest
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