This is the perfect time of year for a cup of hot cocoa. But it’s also the time of year many people choose to dial back their sugar or dairy consumption.
This recipe makes enough Paleo-friendly hot cocoa for four to six people. It tastes just as indulgent as hot cocoa should, but it’s packed with nutrition instead of sugar.
Ingredients (for the cocoa):
- 2 cans LIGHT canned coconut milk
- ½ cup chopped 70% or higher dark chocolate
- 2 tsp. vanilla extract
- pinch of fine sea salt
- optional: 1 tsp. espresso powder
Ingredients (for the whipped cream):
- 1 can FULL FAT coconut milk
- 8-10 drops liquid stevia
- 1 tbsp. vanilla extract
- optional: ½ tsp. ground cinnamon
- To make the whipped cream, chill the coconut milk in the fridge for 6-12 hours (this allows the coconut to separate from the water).
- Spoon the coconut out of the can into a small bowl and discard the liquid. With a hand mixer, whip on high for one minute.
- Add the stevia, vanilla and cinnamon (if using) and whip on high for 2-3 minutes more.
- For the cocoa, combine the two remaining cans of coconut milk in a small saucepan.
- Stir the ingredients at medium heat for about 3-5 minutes or until melted.
- Let sit for about five minutes, then serve with whipped cream.
- This recipe keeps in the fridge for about three days.
- If you use any higher than 70% chocolate, I suggest adding 1-2 tbsp. coconut sugar or 2-3 drops liquid stevia to sweeten…
- For the whipped cream, I use a French Vanilla flavored stevia that is AWESOME!!! …if you can find it, that is what I suggest using!
- I suggest reserving the liquid in the coconut milk can for smoothies! It is also okay if a little bit of the liquid gets into the bowl!