Name: Bone Broth Hot Chocolate
Cook time: 6 min
Total time: 8 min
Yield: 1
Cuisine: American
Ingredients: 1 cup (about 240 ml) of bone broth (chicken, beef, or whatever you’ve got—homemade is best, but store-bought works too); 1/2 cup (about 120 ml) of milk (whole, almond, oat—your call); 2 tablespoons of unsweetened cocoa powder (go for the good stuff if you can); 1–2 teaspoons of honey or maple syrup (adjust to how sweet you like it); 1/4 teaspoon of vanilla extract (optional, but it rounds things out nicely); A pinch of salt; 

craving something warm and rich but tired of the same old hot chocolate? Bone broth hot chocolate might just hit the spot.

I stumbled across this combo a while back, and trust me, it’s a game-changer for those days when you want comfort with a little extra oomph.

Let’s chat about how to make it, why it works, and what you can tweak to suit your taste.

How to Make Bone Broth Hot Chocolate

I love how this recipe takes two things, bone broth and chocolate, that don’t seem like they’d get along and turns them into something downright tasty.

Bone broth brings a rich, meaty depth, while chocolate adds that sweet, velvety finish we all crave. Ready to give it a go?

Ingredients

Here’s what you need to pull this off:

1 cup (about 240 ml) of bone broth (chicken, beef, or whatever you’ve got—homemade is best, but store-bought works too)
1/2 cup (about 120 ml) of milk (whole, almond, oat—your call)
2 tablespoons of unsweetened cocoa powder (go for the good stuff if you can)
1–2 teaspoons of honey or maple syrup (adjust to how sweet you like it)
1/4 teaspoon of vanilla extract (optional, but it rounds things out nicely)
A pinch of salt (trust me, it makes the flavors pop)

Instructions

Let’s get this going—super simple, I promise:

Heat the Base: Pour your bone broth and milk into a small saucepan. Turn the heat to medium and warm it up, stirring now and then. You want it hot but not boiling—think gentle steam, not bubbles.
Add the Cocoa: Toss in the cocoa powder and whisk it like you mean it. No one wants clumps, right? Keep stirring until it’s smooth.
Sweeten It Up: Stir in the honey or maple syrup. Start with 1 teaspoon, taste, and add more if you’re feeling it.
Finishing touch: Add the vanilla extract and that pinch of salt. Give it one last stir, then take it off the heat.
Serve It Hot: Pour it into your favorite mug. Sip it as is, or top it with a dollop of whipped cream if you’re feeling fancy.

Tips for the Best Bone Broth Hot Chocolate

Want to nail this every time? Here’s what I’ve learned:

Strain Your Broth: If your bone broth has bits floating around, run it through a fine mesh strainer first. Smooth is the goal here.
Low and Slow: Don’t crank the heat too high. Cocoa can get bitter if it scorches, and no one’s here for that.
Quality Counts: Use a bone broth you’d drink on its own. If it’s too funky, the chocolate won’t hide it.
Taste as You Go: Sweetness is personal—adjust the honey until it’s just right for you.
Experiment a Little: A dash of cinnamon or a tiny sprinkle of cayenne can take this to another level.

What to Serve With

This drink’s awesome solo, but I’ve found pairing it with the right bites turns it into a full-on experience. Bone broth hot chocolate has this unique richness that plays well with all kinds of snacks and treats. Let me walk you through some of my favorites—trust me, these combos are worth trying.

Quick Snacks

Buttery Crackers: Spread a little almond butter or even a smear of soft cheese on top. The creamy nutiness or tang cuts through the broth’s depth and makes every sip feel balanced. I love how the cracker’s crispness holds up against the warm liquid too.
Dark Chocolate Squares: Grab a piece of 70% dark chocolate and take a small bite between sips. The bitterness of the dark stuff contrasts with the drink’s sweetness, and it’s like they’re having a little party in your mouth. Plus, it feels fancy without much effort.

Baked Goodies

Shortbread Cookies: These are my go-to for dunking. The buttery, crumbly texture soaks up just enough of the hot chocolate without falling apart. I swear, one bite with a sip is pure bliss—perfect for a lazy afternoon.
Almond Biscotti: If you like a little crunch, this is your match. The nutty flavor pairs up with the broth’s heartiness, and the biscotti stays sturdy even after a quick dip. I’ve served this with coffee too, but it’s even better here.

Extra Treats

Cheese Bites: Cube up some sharp cheddar or gouda and pop one in after a sip. The saltiness dances with the chocolate, and it’s a combo you didn’t know you needed until you try it. I stumbled on this by accident one night, and now it’s a regular move.
Roasted Nuts: Toss some almonds or pecans in the oven for a few minutes, then sprinkle them with sea salt. Nibble on those alongside your mug—the toasty warmth matches the drink step for step.

Ever tried pairing a drink like this with something unexpected? It’s fun to mix and match until you find your sweet spot.

Ingredient Substitutes

Sometimes you don’t have bone broth on hand, or maybe milk’s not your thing. No stress—I’ve messed around with plenty of swaps, and they still turn out great. Whether you’re dodging dairy, cutting sugar, or just using what’s in the pantry, here’s how to keep this recipe rolling.

Bone Broth Substitute

Bone broth is the star here, giving that deep, hearty base. But if you’re out or want to switch it up, try these:

Vegetable Stock: This keeps things lighter and works if you’re skipping meat altogether. I like adding a teaspoon of collagen powder to mimic that broth-y feel—totally optional, but it helps. Fresh veggie stock from scratch is gold if you’ve got the time.
Mushroom Broth: This one’s a gem—earthy and full-bodied, it steps up without needing bones. I’ve used it with dried porcini for an extra kick, and it holds its own against the cocoa. Simmer some mushrooms in water if you’re making it yourself.

Milk Substitute

Milk smooths out the edges, but you’ve got plenty of ways to swap it:

Coconut Milk: Go for the full-fat kind from a can—it’s thick and creamy with a hint of tropical goodness. I’ve found it makes the drink feel richer, almost dessert-like. Shake the can well before measuring.
Cashew Milk: This one’s nutty and blends in like it was born for this recipe. I make my own sometimes by blending cashews with water—super easy, and it’s silkier than store-bought. Oat milk’s fine too, but cashew wins for me.

Sweetener Substitute

Honey keeps it simple, but if you’re out or want a twist, here’s what I’ve tested:

Agave Nectar: Mild and sweet, it melts right in without overpowering anything. I use it when I want a clean finish—great if you’re keeping things light. Start with less, though; it’s a touch sweeter than honey.
Stevia: A couple drops of liquid stevia do the job if you’re watching sugar. I like how it doesn’t mess with the texture, but go easy—it can turn sharp if you overdo it. Taste after each drop to nail it.
Maple Syrup: This one’s my backup to honey. It brings a warm, woodsy note that pairs with the broth like they’re old friends. Grade B’s my pick for a stronger flavor, but any works.

These swaps let you tweak the recipe to fit your kitchen or your mood. Ever played around with a substitute and surprised yourself? That’s half the fun.

Wrapping It Up

So, there you have it, bone broth hot chocolate, a warm mug of goodness that’s equal parts quirky and comforting. I love how it mixes the nourishment of broth with the indulgence of chocolate.

Give it a shot next time you’re in the mood for something different, and let me know how it turns out. What’s your favorite way to tweak it?