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Baby it’s COLD outside!

Doesn’t that title just make you want to break out in song?! I know it makes me want to! If you’re in the Midwest then you know this week has been a killer weather wise. First a snow storm and then record breaking temps and not the warm ones!  These temps leave you chilled to the bone! Just thinking about them sends a shiver through me.  What is better on a freezing cold day than a cup of nice hot chocolate?  Nothing that I can think of other than a nice hot cup of LOW CARB hot chocolate!  How does less than 2 grams of carb per cup sound?

This was so easy to whip up and only needed a few ingredients.  You can make it dairy free or use heavy whipping cream.  I only had a bit of HWC which I needed to save for the morning so I opted to use my coconut cream.   So here’s what you will need:

  • 2 cups unsweetened almond milk or any nut milk
  • 1/2 cup heavy whipping cream or for dairy free coconut cream*
  • 3 tbsp cocoa powder
  • 1/4 tsp cinnamon
  • 1 pinch of salt(optional but brings out sweetness
  • 2-3 tbsp of low carb sweetener such as monk fruit, swerve, erythritol, etc.(this is optional as well, you could also use the sweetener drops and just sweeten by the mug full to taste)

Bring your nut milk and heavy whipping cream or coconut cream to a low boil on the stove.

Once it’s nice and hot remove from heat, add the cocoa powder, cinnamon, optional salt and optional sweetener to the pan. With an immersion blender blend it till nice and frothy. You could probably pour the milk into a bullet blender or other blender and blend that way if you don’t have an immersion blender, but why dirty another dish if you don’t have to? Plus I am not fond of hot liquids in an enclosed bullet type blender. A regular blender would be fine, I am just lazy and only have to rinse off my immersion blender.

Pour into 2 mugs(or one really large one if you do not plan to share) and enjoy! It’s like you are drinking a melted chocolate bar!

*Notes: coconut cream separates like full fat coconut milk. I used only a little bit of the coconut water that was with it and mostly the cream part which was pretty firm. You can play with it to see how you like the texture. Stirring it all together first would probably be similar consistency to HWC. If you don’t have a can of coconut cream full fat canned coconut milk will work just fine too. You can adjust the cocoa powder to your liking if the 3tbsp is too chocolatey for you.

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