Creamy, Paleo Hot Chocolate Recipe
An easy, creamy, peppermint hot chocolate recipe that can be made stovetop or in the slow cooker This dairy-free hot cocoa uses only five ingredients to create a rich, creamy & smooth flavor.
Servings 6 servings
Calories 158kcal
Equipment
Ingredients
- 4 cups almond milk
- 5 tablespoons cacao powder or cocoa powder for a sweeter taste
- 66 tablespoons maple syrup
- 2 teaspoons vanilla extract
- ½ cup coconut cream see notes
- ½ teaspoons peppermint extract
Instructions
Stovetop Instructions
- In a small pot, heat the almond milk and coconut cream over medium heat.
- Once the milk is starting to really warm up, whisk in the cacao powder, syrup, and vanilla until no clumps remain.
- You want the milk to heat but not boil so be patient! Once mixed, add in the peppermint.
- Heat a minute or two more until creamy looking without letting it burn.
- Remove from heat, top with more coconut cream or crushed candy caned, and enjoy!
In The Slow Cooker
- Pour the liquid ingredients into the slow cooker and whisk together.
- Whisk in the cacao powder. It will look clumpy and bubbly.
- Cook on low for 2-3 hours whisking every hour or so.
Video
Notes
- Make sure to use coconut cream for a creamier texture. Coconut milk and powder may work but not as well.
- The taste is very much like dark chocolate. If you want it sweeter, add in extra maple syrup to taste.
- Make the hot cacao more indulgent and top it with 2-minute coconut whipped cream
- Make sure not to actually boil the milk or keep it there for long once the cacao powder is added in.
- The recipe is best enjoyed immediately after making. However, it will store in the fridge for 2-3 days in a sealed jar.
Nutrition
Calories: 158kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 220mg | Potassium: 176mg | Fiber: 2g | Sugar: 12g | Vitamin C: 1mg | Calcium: 230mg | Iron: 1mg