6 Reviews of Dairy-Free and Delicious Hot Cocoa

From: love4culinary

On Jul 16, 2003

Its so nice to find recipes using soy milk instead of cows milk. I recently switched to soy milk, and havent really figured out ways to play around with it. You cant make drinks with the same measurements as you do with regular milk...sometimes it takes less sweetner when using vanilla, sometimes more with plain... and I find that soy milk takes on flavors a lot faster (with less ingredients) than cows milk. For this drink I had to use less sugar than suggested because I found that the vanilla soy milk was already quite sweet. If I added two Tablespoons of sugar I would have found it to be way too sweet The cocoa was wonderful...!! Thanks cant wait to try your other soymilk drinks!

From: Pepper Monkey

On Nov 24, 2004

I have been using this recipe for years and just now realized its on zaar. This is great, but i don't find the addition of sugar necessary either. I do find it quite yummy to add some chili powder for a mexican hot chocolate from time to time. Thanks for posting.

From: blancpage

On Nov 9, 2007

I remember seeing this on the Recipe Exchange on the website helpforibs.com a long time ago and never got around to trying this, at least not that I remember. Anyhow, I needed a bit longer in the microwave (1 min 35 secs, but I am not sure of the wattage, but it's probably not a high wattage). I normally buy unsweetened soy milk because imo it's the most versatile that way to cook with or drink cold or have with cereal. This time I had plain. I used 1/4 capful of vanilla extract, 2 tsp of cocoa powder and 1 scant T of sugar, which seemed to be about right. Tasty midnight 'snack' and I think I will have this again in the morning for breakfast with toast for dipping. Thanks for sharing, Kree. You always have such good recipes!

From: Chef #572695

On Dec 3, 2008

yum!!!

From: Chef #1087252

On Dec 20, 2008

Thank you! My 6-year-old is on a lactose-free diet and there are certain things she feels very upset about not having. One is cocoa! We have heated up chocolate-flavored rice milk & it is okay, but this recipe is great and she was so excited to have cocoa from "powder" like everyone else! I was glad NOT to see a bunch of hard-to-find ingredients. I did double the recipe and cut the sugar as some reviewers suggested - for 2 cups of rice milk I used 6 tsps cocoa powder and 3 tbsps sugar. I also shook in a little vanilla-flavored nondairy creamer. It was great!

From: animal lover

On Mar 16, 2008

very good