It may be summer, but that doesn't mean that we won't have dreary, rainy days here in Seattle. On such occasions, I like to treat my boys to some hot chocolate and cookies (click here to try my gluten-free, Chewy Chocolate Chip Cookie recipe).
Not only does this recipe serve a 'sugar-free' version of this delectable ancient Mayan drink, but in my humble opinion, it simply tastes better, like a gourmet restaurant made it on site, just for you, their high-profile, VIP patron.
Dairy-Free Hot Chocolate
- 2 squares (.7 ounces) 85% cacao organic dark chocolate
- 2 teaspoons good tasting, organic cocoa powder
- 4 ounces of organic coconut milk
- 1 tbsp of pure, organic vanilla extract
- 1 pinch of organic cinnamon
- 1 pinch of chili powder
- 1 tablespoon Erythritol or Xylitol
- 1/2 - 1 tablespoon Stevia Extract
- 1 fresh organic/ free-range egg (optional)
- 2-3 ounces piping hot water
1. Pour Coconut Milk into a sauce pan on the stove.
2. Heat in pan at medium - medium/ high heat.
3. Break up chocolate squares by chopping into chunks.
4. Add cocoa powder and chocolate chunks to the heated coconut milk.
5. Continue to heat, while stirring, until chocolate has melted completely.
6. Whisk egg lightly in a separate bowl.
7. Transfer liquid chocolate mixture to a blender.
8. Add flavor extracts and sweeteners to contents in blender, and blend the mixture at low speed.
9. With the blender running, add beaten egg and then piping hot water.
10. Taste, and add more sweeteners or extract if necessary.
Serve immediately, do not reheat.
~ 7-8 grams net carbs per mug