Mornings have never tasted so good thanks to the world’s best chocolate coffee! Cocoa powder, chocolate chips, non-dairy milk, a pinch of vanilla and your choice of sweetener – all you need for the most amazing drink! Perfect for a quiet morning or a brunch where everyone creates their own delicacies! {Vegan and Gluten Free} Spirited, is there anything better than a hot cup of coffee? Yes, I think so. One with a little chocolate in it. Maybe a little vanilla and a pinch of sweetener. This is how coffee should be, and now it is for us. The best chocolate coffee in the world is behind us.

I’m a coffee addict and shouldn’t make any major life decisions until I’ve had a cup or two. I can also be addicted to dairy cream, so it was a natural progression to switch from dairy cream to some chocolate in my morning routine.

It’s really quite simple to make the greatest chocolate coffee in the world, which is ideal for the winter, holidays, and any time of year.

Because chocolate knows no bounds. Prepare a cup of it and luxury is within reach in your own kitchen.

And when you share it, you turn the world’s best chocolate coffee into a coffee bar where your friends and family can make their own treats!

Grab your coffee maker and let’s go! The best chocolate coffee in the world is waiting for you to discover it!

The world’s best chocolate coffee ingredients

• Coffee. Sure, yes, but be sure to start with a coffee flavor you already like. It affects how much of each of the remaining ingredients you want to use in your cup of coffee.

• Cocoa. Unsweetened. Cocoa powder works too. One-half teaspoon at a time, I add.

• Chocolate pieces. This is where the magic happens! Add pieces of dark chocolate or carob. Or add allergen-friendly chocolate chips. I used the allergen-friendly chocolate chips from Enjoy Life, Nestle and Chatfield.

• Vanilla. Add a dash, but not too much, of this optional mixture. Small things have big effects.

• Sweeteners. Just like coffee, choose a sweetener you like. 100% pure maple syrup or agave syrup. Monk fruit sweetener and stevia are also tasty options. If your coffee doesn’t need to be vegan, 100% pure honey works too.

• Dairy-free milk. I like almond milk, but you can also use rice milk, cashew milk, or coconut milk.

Side note: If you want to add some spice to your coffee, consider heating spices like cinnamon, nutmeg, allspice, or cloves. You can also top your chocolate coffee with hypoallergenic whipped cream, such as almond or coconut-based, and some cocoa powder.

Side note: To keep your coffee hypoallergenic, use a coconut milk or almond milk based topping. They can usually be found in the allergen-friendly refrigerated section of supermarkets.

How to make the best chocolate coffee in the world?

This is definitely a recipe to taste.

1. First prepare 250 ml of coffee as usual. Then add the cocoa powder and stir vigorously until it dissolves. While the coffee is still hot, add the chocolate chips and stir until they melt. If they start to clump, microwave the coffee for about 30-60 seconds. Stir the chocolate pieces thoroughly again.

2. Next, add a smidgeon of almond or vanilla essence, and then your preferred sweetener.If you want to add non-dairy milk to your coffee, add it now.

3. Garnish with herbs, allergen-friendly whipped cream or cocoa powder.

Side note: Look for granules, either coffee, cocoa or chocolate chips. Working with hot coffee promotes the dissolution of the grains. However, be careful with your drink and, if necessary, let it cool before drinking to avoid burns. If you find that your coffee is still grainy and gritty, pour it through a strainer back into your coffee cup and ENJOY!

Practical tips for recipes making Chocolate coffee

• To make the best chocolate coffee in the world, you have to work in small steps. For example, we don’t go crazy pouring every ingredient into 8 ounces of coffee. I tried this, and surprisingly (or maybe not surprisingly) it just doesn’t follow. The taste is watered down. So add each ingredient in small amounts, taste and add more if needed. That way, you get a balance of bitter goodness and chocolate indulgence in an 8-ounce cup of heavenly indulgence.

• Finally add the milk. Although I sometimes add coffee to my creamer, when it comes to the world’s best chocolate coffee, the LAST thing I want is lots of milk. Add the milk slowly if the same applies to you.

• Experiment and have fun! This is not a difficult recipe, but there are many ways to enjoy it. So play around with different coffee flavors, non-dairy milk and sweeteners. Where I previously added a lot of cinnamon, I now choose a more intense coffee-chocolate combination without everything extra.

• Choose a dairy-free whipping cream that matches the milk you use. I usually say: do what works best. And I still say that about this recipe…sort of. In my experience, coffee tastes best when the milk base and whipped topping are the same. For example, if you use almond milk, look for a topping based on whipped almond milk.

INGREDIENTS

1. 8 ounces of brewed coffee, steamed

2. 1/2 tsp unsweetened cocoa powder

3. 2 tbsp chocolate chips

4. 1-2 tbsp coconut or almond milk, optional

5. 1 tsp optional almond or vanilla extract

6. 2 tablespoons 100% pure maple syrup, 100% pure honey or agave nectar

7. A pinch of ground cinnamon or a cinnamon stick, optional

INSTRUCTIONS

1. First prepare 250 ml of coffee as usual. Then add the cocoa powder and stir vigorously until it dissolves. While the coffee is still hot, add the chocolate chips and stir until they melt. If they start to clump, microwave the coffee for about 30-60 seconds. Stir the chocolate pieces thoroughly again.

2. Next, add a smidgeon of almond or vanilla essence, and then your preferred sweetener. If you want to add non-dairy milk to your coffee, add it now.

3. Garnish with herbs, allergen-friendly whipped cream or cocoa powder.

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