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Orange Vanilla Drinking Chocolate (Dairy Free)
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Orange Vanilla Drinking Chocolate (Dairy Free)

This recipe requires a little pre-planning – the coconut cream, mixing bowl, and beaters need to be very cold – but it's well worth the wait. Leftover whipped cream will keep for about 1 week in the fridge.
Prep Time 8 hours
Cook Time 10 minutes
Total Time 8 hours 10 minutes
Servings 4


For the whipped cream

  • 8 ounces coconut cream
  • 1 teaspoon orange zest
  • 1 tablespoon coconut sugar or brown sugar
  • 1 tablespoon vanilla extract
  • 1 pinch sea salt

For the drinking chocolate

  • 3 ½ ounces dark chocolate chopped
  • 1 cup canned coconut milk
  • ½ cup coconut water
  • 1 tablespoon coconut sugar or brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper


  • Refrigerate the coconut cream, a metal mixing bowl, and the beaters from a hand mixer (or whisk attachment from a stand mixer) for several hours until thoroughly chilled.
  • Transfer the coconut cream to the chilled mixing bowl. Using a mixer, beat the cream on high speed until stiff peaks form, about 3 minutes. Add the orange zest, sugar, vanilla, and salt; beat again. Refrigerate until ready to use.
  • Gently melt the chocolate in a double boiler. Set aside.
  • Combine the coconut milk, coconut water and sugar in a medium saucepan. Bring to a low simmer, whisking continuously. Whisk in the melted chocolate, cinnamon, and cayenne. Serve immediately, topped with 1 heaping tablespoon of the whipped cream.


I buy small cans of coconut cream from Trader Joe's – they're perfect for recipes like this one. If you can't find coconut cream, you can make it by refrigerating a can of full fat coconut milk overnight. Open the can very carefully – the cream will be in a solid mass at the top. Scoop is out and save the coconut water underneath for smoothies or to use in this drinking chocolate recipe.