Have Your Cocoa and Drink it Too
Yum doesn’t mean bad fat and sugar. It means flavor. In a meal or a drink.
Two rules for this healthy hot cocoa recipe:
- You must be a chocolate lover
- You must use high-quality, dark, unsweetened cocoa
I get mine from King Arthur Flour, Double Dutch Dark Cocoa. YUM!
Guilt-Free, Richest Hot Cocoa Recipe Ever
Author: Angela Marinelli
I insist that you use quality cocoa in this recipe. If you use Hershey’s or something less than awesome like that, don’t email me and ask me why your cocoa wasn’t amazing.
- 4 cups unsweetened non dairy milk (you can substitute non fat milk)
- ⅓ cup high quality unsweetened rich, dark cocoa, sifted
- ¼ – ⅓ cup light agave nectar (see notes*)
- 2 tsp espresso powder
- 2 tsp vanilla powder
- 1 tsp vanilla extract
- pinch salt
- Sift your cocoa, espresso powder, vanilla powder, and salt.
- In a medium sauce pan whisk together your dry ingredients with soymilk, agave nectar, and vanilla extract until blended.
- Heat ingredients together over medium to medium high heat until hot.
- Top with favorite marshmallows or meringue. Serves 4.
*I prefer my cocoa less sweet because I love chocolate and most people I make it for like it topped with something sweet, like marshmallows or sweet meringue. But if you aren’t topping your cocoa with anything sweet, you may want to increase the agave nectar in the recipe to ⅓ cup. I’d start with the smaller amount, taste it as it’s heating, increase agave if you want it sweeter.