Who doesn't LOVE hot chocolate! On cold, snowy (or rainy as it's been lately in L.A.) winter days, it's the best toddy-tonic.
But, of course, when I went Paleo, Pegan, Keto ... or whatever you'd like to call a high-protein and veggie, low carb eating lifestyle ... traditional dairy-laden hot chocolate then seemed out of reach.
So bless the internet and acleanbake.com for this versatile mix that can sit for months on your kitchen shelf or counter to be called into action during the next storm, when the grandkids come ... or whenever you'd like.
It's just a three-ingredient mix using coconut milk powder (left over from my Dairy Free Cream of Chicken Soup Mix) and cocoa (or I used cacao) powder. And sweetened with Lakanto, a monk fruit sweetener recently growing in popularity.
The basic recipe wasn't sweet enough for me, so I used both the Lakanto and some powdered Stevia to taste. You can also make it more like Mexican spiced chocolate by adding some cinnamon, vanilla powder, and a dash of cardamom, nutmeg, and cayenne.
Top it with Rice Whip or even Reddi-wip has a non-dairy version now. Oh ... and don't forget the marshmallows!
AuthorJill Place
Sift together all dry ingredients to remove lumps (this is very important!). Store in a jar or other container and shake well.
When ready to use, stir 1/4 cup mix into 3/4 cup scalded hot dairy free milk of choice.
Top with dairy free whipped cream and/or marshmallows and enjoy!
Ingredients
Directions
Sift together all dry ingredients to remove lumps (this is very important!). Store in a jar or other container and shake well.
When ready to use, stir 1/4 cup mix into 3/4 cup scalded hot dairy free milk of choice.
Top with dairy free whipped cream and/or marshmallows and enjoy!
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