Not-Too-Sweet Hot Chocolate – Plus 4 Variations!

Cozy up with a warm cup of this hot cocoa that is lightly sweetened with maple syrup.

 1 cup milk of choice (almond, coconut, dairy, oat...you pick!)
 2 tbsp unsweetened cocoa powder
 1 tbsp pure maple syrup
 ¼ tsp vanilla extract
 1 pinch salt

 

1

Whisk together milk, cocoa, syrup, and salt into a saucepan over medium-low heat. Break up any clumps and keep stirring until smooth.

2

Heat to desired temperature, stir in vanilla, and serve.

Variations

  • Mexican Hot Chocolate: Add 1/2 tsp of cinnamon and a pinch of cayenne pepper before heating.
  • Peppermint Hot Chocolate: Substitute 1/4 tsp of peppermint extract for the vanilla and serve with a candy cane.
  • Almond Joy Hot Chocolate: Add 1/4 tsp of almond extract when you add the vanilla and serve with a sprinkle of shredded coconut.
  • Eggnog Hot Chocolate: Substitute 1/4 cup of the milk with eggnog and serve with a dash of nutmeg.

    • Recipe from: Epicurious

     

    Ingredients

     1 cup milk of choice (almond, coconut, dairy, oat...you pick!)
     2 tbsp unsweetened cocoa powder
     1 tbsp pure maple syrup
     ¼ tsp vanilla extract
     1 pinch salt

    Directions

    1

    Whisk together milk, cocoa, syrup, and salt into a saucepan over medium-low heat. Break up any clumps and keep stirring until smooth.

    2

    Heat to desired temperature, stir in vanilla, and serve.

    Not-Too-Sweet Hot Chocolate – Plus 4 Variations!
    IngredientsDirections