Ultimate Hot Cocoa Recipe
Treat yourself to this magic delight! It's perfect for warming you up on a cold day, and it's surprisingly healthy. The kids will love it too.
Treat yourself to this magic delight! It's perfect for warming you up on a cold day, and it's surprisingly healthy. The kids will love it too.
- 2 cups soy and/or almond milk (i use unsweetened vanilla unsweetened vanilla westsoy milk, or a combination of half of ea
- 1 tsp organic vanilla extract
- 3 tbsp organic cocoa (nature’s first law organic raw powd
- 1 tsp organic coconut oil (jungle organic coconut oil extra virgin cold pressed)
- 1 stevia powder or agave nectar - sweeten to taste
- 1 mocha option
- 1/4 cup coffee (fresh brewed or espresso)
- 2 tsp powdered instant espresso (medaglia d’oro instant
- 2 tsp mount hagen organic cafe (decaf or reg)
- Carbohydrate 121.89345 g
- Cholesterol 0 mg
- Fat 8.685985 g
- Fiber 6.45400008678436 g
- Protein 12.13701 g
- Saturated Fat 4.9420725 g
- Serving Size 1 1 Serving (384g)
- Sodium 718.7015 mg
- Sugar 115.439449913216 g
- Trans Fat 0.370418500000002 g
- Calories 619 calories
Step-by-step
- Combine all ingredients in a 2 quart saucepan.
- Heat over medium heat until the coconut oil melts.
- Blend with a wand style hand mixer (if available for more frothy results) or with a wire whisk.
- Pour into mugs.
- Enjoy!
- Adjust ingredients to taste.
Boiling plant-based milks ruins cocoa by breaking protein bonds and creating a scorched flavor, yet home cooks frequently overheat the base. Maintaining medium heat prevents separation while melting fats evenly. Scaling this beverage requires careful math because evaporation rates change across vessel sizes. Doubling liquids demands a 4-quart saucepan rather than crowding a 2-quart pot, ensuring proper agitation space for an immersion blender. Whisking vigorously introduces air pockets that yield a lighter mouthfeel without requiring dairy.
Adjusting Ratios and Substitutions
Almond milk lacks the natural fat content of soy or dairy, resulting in a thin body unless supplemented. Adding an extra half teaspoon of coconut oil restores viscosity when substituting lighter plant milks. Stevia concentrates sweetness rapidly, so measure drops incrementally rather than matching sugar volumes. Fresh espresso adds acidity that balances bitterness from raw cocoa powders.
- Monitor liquid temperature closely, removing the saucepan before bubbles form along the rim.
- Store leftover bases in airtight glass jars for up to forty-eight hours in the refrigerator.
- Reheat gently on the stovetop over low heat, whisking constantly to reincorporate separated cocoa solids.
