There are a few things that make the winter months that much better: roaring fires, cozy socks, a fluffy blanket and a mug of hot chocolate.
That’s right, cold weather is prime time for hot cocoa. Adults and kids alike love it, and it’s great to warm up when you’ve come from the cold or to wind down after a long day.
Most people just make the hot chocolate mix packets sold at the supermarket. And if that’s your only experience with hot chocolate, you’re in for a big surprise. This hot cocoa recipe is super easy to make and contains no nasty extras like the store-bought version!
Regular Hot Chocolate vs. Homemade Hot Chocolate
You might wonder if making your own hot cocoa recipe is worth it. I’m here to tell you that it absolutely is!
For starters, a hot chocolate mix is about as far from a homemade hot cocoa recipe as you can get. The first item listed is sugar, meaning there’s more sugar than any other ingredient in this highly processed food. That means a cup of hot chocolate will give you a sugar high followed shortly by a sugar crash.
Hot chocolate mixes are also full of ingredients you should avoid, like unnamed “artificial flavors,” hydrogenated coconut oil and controversial carrageenan.
How to Make Hot Cocoa
I vote for skipping the hot chocolate mix altogether and making this hot cocoa recipe instead. It’s made with creamy, heart-healthy coconut milk, so it’s dairy-free.
It gets a scoop of healthy protein powder made by bone broth and naturally sweetened with maple syrup. Best of all, using a combination of raw cacao powder and a dark chocolate bar gives this a delightfully chocolate-y flavor.
Enjoy this hot cocoa recipe all winter long!
In a medium pot, add in coconut milk and the dark chocolate bar.
Add in the protein powder made from bone broth to the coconut milk mixture.
Next, add in cacao powder.
Pour in desired amount of maple syrup.
Take the vanilla bean and slice length-wise in half. Using your fingernail or spoon, scrape out the seeds and put directly in hot cocoa mixture.
Turn heat up to medium-low and let mixture melt.
Pour in two mugs and top with whipped coconut cream, if you desire. Add a dash of cinnamon to the top.
- one 13.5 ounce can coconut milk
- 1½ ounces 85% dark chocolate bar
- 1 scoop protein powder made from bone broth (chocolate)
- 1 tablespoon raw cacao powder
- 2 tablespoons maple syrup
- 1 vanilla bean
- whipped coconut cream (optional)*
- dash of cinnamon
- In a medium pot, add in coconut milk, dark chocolate bar, bone broth powder, raw cacao powder and maple syrup.
- Turn heat up to medium-low and let mixture melt.
- Take the vanilla bean and slice length-wise in half. Using your fingernail or spoon, scrape out the seeds and put directly in hot cocoa mixture.
- Whisk together hot cocoa mixture until all is melted and well-combined.
- Pour in two mugs and top with whipped coconut cream, if you desire. Add a dash of cinnamon to the top.
- Serve immediately.
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