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hot chocolate + hot cocoa

Hot Cocoa:

4 tb cream 

5 tb water (OR your favorite low-carb nut milk)

2 tb. cocoa powder (half natural, half dutch-processed for best flavor)

1 tb erythritol

(optional) 1/8 t molasses

(optional) 1/4 ts. instant coffee powder

1/8 t salt

1/4 tsp. vanilla extract

stevia to taste (if not sweet enough)


Heat the cream and water together until scalded but not boiling.

Combine all remaining ingredients (except stevia), mix well, then slowly add in a small amount of hot liquid while whisking, until a thick paste is formed. Mix this until all lumps are completely gone, then slowly add in the remaining hot liquid, whisking the whole time to fully incorporate. Add stevia a drop at a time if not sweet enough.

Alternative: place all items (with the liquid pre-heated) in a blender and blend until combined and frothy.


Hot Chocolate:


100ml cream

100 ml water (OR your favorite low-carb nut milk)

(optional) 1/4 ts. molasses

(optional) 1/4 ts. instant coffee powder

1/4 ts. vanilla

stevia to taste (if not sweet enough)

1/8 ts. salt

25g sugar-free dark chocolate

Melt the chocolate with and equal amount of cream in the microwave using 15-second bursts, stirring in between. 

Whisk in the molasses, coffee, vanilla and salt until fully emulsified.

Heat the remaining water and cream until scalded but not hot, then slowly whisk it into the chocolate mixture.

Alternative: once the chocolate is melted, add to a blender with the hot liquid and other ingredients, then blend until frothy.

Tastes great with sugar-free marshmallows or low-carb hot-cocoa accessories.

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