Hot chocolate / cocoa, made with non-dairy milk

USDA data , USDA FoodData Central (U.S. public domain). See data sources.First published Oct 2024 Last updated 18 Dec 2025 Compare with…

Per 100 g, Hot chocolate / cocoa, made with non-dairy milk provides 76 calories, 15 g carbohydrate, 0.9 g protein and 0.1 g fibre.

100 gper serving
= 76 kcal
× 100 g = 100 g
76kcal 4% RI Reference IntakeEU/UK adult daily energy reference of 2,000 kcal used on packaged-food nutrition labels (Reg. 1169/2011). Switch to the US toggle for FDA Daily Values.
46%Nutrient scoreNutrient ScoreThe share of this food's 24 rated nutrients that score well for its calories, a good source of beneficial nutrients while staying low in saturated fat, sodium and added sugars.24 available of 33 total nutrients with a Daily Value24of33
Protein0.9g5% kcal
Carbs15g80% kcal
Fat1.3g15% kcal
Fiber 0.1g
Water82.2g

Full nutrient breakdown

Reference

Proximates

Carbohydrates

Fats and Fatty Acids

Sterols

Protein and Amino Acids

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Hot chocolate / cocoa, made with non-dairy milk: calories by amount

  • 100 g76 kcal
  • 150 g114 kcal
  • 200 g152 kcal
  • 250 g190 kcal

Hot chocolate / cocoa, made with non-dairy milk: key facts

How many calories are in Hot chocolate / cocoa, made with non-dairy milk?
Hot chocolate / cocoa, made with non-dairy milk has 76 calories per 100 g.
How much protein is in Hot chocolate / cocoa, made with non-dairy milk?
Hot chocolate / cocoa, made with non-dairy milk provides 0.9 g of protein per 100 g.
How many carbs are in Hot chocolate / cocoa, made with non-dairy milk?
Hot chocolate / cocoa, made with non-dairy milk contains 15 g of carbohydrate per 100 g, including 0.1 g of fibre.
How much fat is in Hot chocolate / cocoa, made with non-dairy milk?
Hot chocolate / cocoa, made with non-dairy milk has 1.3 g of fat per 100 g.

Values shown for the selected serving and per 100 g. % RI follows the UK / EU Reference Intakes (Reg. 1169/2011) for adults and children 4 + years. Reference only, not medical or dietary advice (Terms & Conditions §3).