Topped or Bare……
I haven’t posted back to back in a while so I thought today would be the perfect time. I’ve spent most of the day making chocolates for our oldest little to take to his teachers tomorrow (I really need to invest in a few more molds!), I tossed a batch of cinnamon rolls that I lost track of and over cooked, I’ve been begged by a soft hearted, little five-year-old to attend his class Christmas party tomorrow, and I can’t say no to that. I also have some Christmas shopping that needs to be done, and then it has to go directly to the post office to be sent across the ocean to family.
As I promised I am giving you the key to the hot chocolate city today. I can tell you that my littlest little has much more of a sweet tooth than I do so she was less than impressed with this hot chocolate. It is more of a grown up taste with richer flavor, and it isn’t sickeningly sweet like the stuff you buy in the package, or that is made with syrup. I had planned to make this a single serve recipe, but it was so rich, and the cream was so, well…. creamy, that I was only able to drink half a cup, therefore I am calling it a two serving recipe. 😉 Now if you have a serious sweet tooth you may want to add a little extra Sugar 2.0, but that is up to you.
I will give you fair warning about the coconut cream though. I whipped it with a spoon before putting it on the hot chocolate because it had firmed up overnight, but it is still a much denser cream than dairy and it sunk. That is ok though because as it started melting it made a glorious foam across the top while still leaving chunks of more solid coconut whipped cream floating throughout the hot chocolate. I guess it would kind of be like creamy marshmallows. As a matter of fact, that is exactly what it was like, and I don’t know about you, but I love marshmallows!
I used powdered coconut milk because it was what I had on hand, and it seems a bit creamier than the liquid boxed coconut milk. If you don’t have powdered you can use liquid, and if you don’t have that you can use any non-dairy milk of your choice. It won’t have quite the same unity with the whipped cream as coconut milk, but it would be delicious just the same. You will want to make sure you keep it dairy-free if you want to reap all of the benefits of the raw cacao powder. (Dairy destroys the good stuff.)
Raw cacao powder, unlike its over processed cousin, it full of antioxidants, polyphenols, vitamins, and fiber. It also contains heart healthy oleic acid, calcium, and Sulphur. In a cacao bean shell this stuff is nothing short of body beautiful!
Once again you will see that I am using Sugar 2.0 with fiber. After more research, and much thought, I have given up all natural zero calorie sweeteners for Sugar 2.0. Studies are beginning to pop up that show not just the old school, chemical zero calorie sweeteners have impacts on our health, but even natural sweeteners like Stevia and Truvia are put through a chemical laden process that just wasn’t meant to be consumed by humans. There are far too many health benefits when using Sugar 2.0 not to, plus it is just as affordable, if not more so, than any of the “fit” sweeteners out there. Whether you choose to make this hot chocolate in the microwave, or on the stove, drink it alone, or share, top with whipped cream, or leave it bare, sit back, relax, and enjoy!
Note: I am not being paid to endorse Sugar 2.0. They are just a great product that is worth sharing.
How do you top your hot chocolate?
What is your favorite sweetener?
Coconut Cream Hot Chocolate
By Angie Gouchenour
1 ½ cup water
4 ½ Tablespoons Powdered Coconut Milk (Or skip the water and use 1 ½ cups of coconut milk)
1 ½ Tablespoons Raw Cacao Powder
1 Tablespoon Sugar 2.0 (You can substitute equal amounts of any other sugar if you’d like)
Coconut Whipped Cream (Optional)
In microwave in a glass measuring cup, or on the stove top in a sauce pan, combine the water, powdered coconut milk, cacao powder, and Sugar 2.0
Heat until steamy
Top with some coconut whipped cream if you would like