For the longest time, Eric and I have had a friendly argument about whether to call it “hot chocolate” or “hot cocoa.” I’m on the cocoa side because I think it sounds much cozier than “hot chocolate” and I finally got him to agree the other day while we were out and about taking in the Christmas lights at my alma mater.
Alas, Google tells me that more of you call it “hot chocolate” and so that’s what I’ve settled on (but only for this recipe!). This is the perfect, easy paleo hot chocolate recipe and it’s seriously just as fast as making instant hot chocolate from a packet. But you know exactly what’s inside and it’s made without refined sugar!
This recipe is a little light on the sweetener, so if you’re more into milk chocolate than dark, you may want to add a little more sweetener to it. I use coconut sugar because it’s a paleo option and is low glycemic, so it won’t spike your blood sugar quite like white sugar. Adding some marshmallows or serving with gluten-free krumkake (though not paleo) or whipped coconut cream makes this recipe extra special. You can even add a few drops of peppermint extract (really—just a few!) to make it minty and festive.
How to Make Quick Paleo Hot Chocolate
- 2 cups unsweetened almond milk
- 2 T. unsweetened cocoa powder
- 2 T. + 1 tsp. coconut sugar
- A few drops peppermint extract, if desired*
- Coconut whipped cream, if desired
- Place 2 cups unsweetened almond milk into a small saucepan. Turn heat to medium.
- Whisk in 2 tablespoons unsweetened cocoa powder and 2 tablespoons and 1 teaspoon coconut sugar until dissolved.
- Heat for a few minutes, whisking often, until heated through. Taste and adjust sweetness as desired. Add peppermint extract, if using. A little goes a long way!
- Serve in your favorite mugs with coconut whipped cream, if desired.
Want to know how to make coconut whipped cream? I’ve got a recipe for that, too!