This hot cocoa is everything it should be: rich, thick, decadent, and warming, but without refined sugar, preservatives, and fillers. In comparison with a Starbucks hot chocolate of the same size, this recipe has half the sugar and none of the type of sugar found in commercial hot chocolates. It also touts 23g of gut-loving collagen peptides and tons of fat your body needs for optimal health. You'll feel great about this hot cocoa and won't miss the sugar-laden chemical storm of the old stuff!
Diary-Free Hot Cocoa
1/4 c. coconut cream
1/2 c. unsweetened almond milk
2 T of pure cocoa
2 scoops of collagen peptides, optional
2 tsp pure, organic Grade B maple syrup
pinch of himalayan pink salt
1/4 tsp of vanilla bean extract
In small saucepan over medium heat, whisk all ingredients together until simmering. Continue to whisk until cocoa is fully incorporated. Remove from heat. Froth using a frother or immersion blender on low-speed, or transfer to blender. Serve warm and toasty!
- use peppermint extract in place of vanilla extract
- add a sprinkle of cinnamon for a touch of spice
- add in 1 T of Enjoy Life chocolate chips for extra thick chocolate-y goodness
- use raw, whole fat milk in place of the coconut cream and almond milk
I hope you enjoy this recipe as we head into a wonderful winter!