Pecan-Rimmed Hot Cocoa

Here's a rich, creamy hot cocoa recipe that's dairy free and full of antioxidant-rich cacao. You'll love the scent coming from your stovetop! Servings: 6. Skill Level: Beginner. 


  • 20 oz. unsweetened almond milk
  • 3/4 cup chocolate chips, 85% cacao or higher (you can also chop up a chocolate bar)
  • 1 tsp. pure vanilla extract
  • 1/8 tsp. ground cinnamon
  • 1 Tbsp. honey
  • 1/4 cup pecans, toasted or candied (optional)
  • 4 tsp. shredded unsweetened coconut, toasted (optional)


(Optional) Toast Coconut & Pecans

  • In a dry saute pan, toast coconut over medium heat until it just turns light brown (this should only take a few minutes). Remove from heat and set aside. Chop finely before rimming the glass. 
  • Follow a similar process to toast the pecans (or use your preferred method to toast or candy them). Add pecans to a dry skillet over medium heat and toast until just barely fragrant and the color deepens slightly, about 2-5 minutes, stirring constantly to avoid burning. Remove from heat and set aside.

Hot Cocoa

  • Place a medium saucepan over medium heat. Add almond milk and chocolate. Whisk.
  • Once the chocolate is thoroughly melted and whisked together, add the cinnamon, vanilla, and honey. Whisk until well combined.
  • Continue to heat and whisk until everything is fully melted and heated to your desired temperature. Turn heat off. 

Rim the Glasses (Before Pouring)

  • To rim the glasses, wet the rim of the glass you're using. Place the minced toasted or candied pecans in a small plate. Place the wet rim of the glass onto the pecans so each glass is covered.
  • Pour or ladle beverage into glass. Top with toasted coconut if desired. Enjoy!


Nutrition Information: A festive beverage with antioxidant-rich cacao and low amounts of added sugar.
Calories: 190
Fat: 12 g
Protein: 2 g
Carbohydrates: 16 g
Fiber: 0 g
Added Sugar: 3 g
Sodium: 75 mg