Guilt-Free Hot Chocolate

Tuesday, February 06, 2007

I couldn't resist posting one more recipe today, because hot chocolate and winter weather go so well together. The only problem is, I've discovered that if you look at the ingredients list on the cans of most pre-fab hot chocolate mixes, the first ingredient is usually--you guessed it--sugar! If it does not use sugar (because it is some version of "light"), the sweetener of choice is aspartame. Not to mention the chemically-altered "modified milk ingredients", and possibly some version of "high-fructose corn syrup."

So, although this is still a drink that should be consumed in moderation (thanks to the caffeine content--roughly 5 mg/8 oz., as opposed to 135 mg/8 oz for brewed coffee), this is my "Guilt-Free Hot Chocolate". Enjoy!

Guilt-Free Hot Chocolate
Makes 1 12-oz. mug

3 round tsp. cocoa (adjust to taste)
1/4 cup heavy cream
2-3 tsp. raw honey
10 oz. hot water from electric kettle (approx.)

You could make this right in a mug, but I recommend a blender. I use my Magic Bullet with the small cup. (Blending it makes for perfectly smooth, frothy hot chocolate.)

Add your cocoa and cream into the cup. If you are not using a blender, mix these into a perfectly smooth paste. If your honey is a little on the hard side, use the hot water to melt it off the spoon as you pour it into the cup. Blend, pour into a mug, and enjoy!

I like this recipe, because I am often only making 1 mug at a time, and I like being able to drink it right away without scalding my mouth. If you would like to make a larger batch, or you like it hotter and don't mind a bit more fuss, here is a stove-top recipe that you can multiply by the number of people you would like to serve:

Guilt-Free Hot Chocolate (Stovetop Version)

1 heaping tbsp. cocoa
1 heaping tbsp. honey
3/4 c. whole milk
1/2 c. filtered water

Blend cocoa and water in a blender. Add to saucepan with milk and honey. Heat gently until at desired temperature, being careful not to boil.

Tastes wonderful topped with real whipped cream. (Sweeten whipped cream with a touch of maple syrup.)

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  1. This is depressing. Whenever I read your recipes, I would love to try them but many of the ingredients are not avaialble in India. E.g. apple cider vinegar or maple syrup.

  2. Sounds yummy but I'm afraid the cream makes me feel guilty! (But I'd still *force* myself to try it haha!)
    PS Things are falling apart in the UK because we have a little bit of snow, people here just don't know how to cope in the white stuff it seems! (Apart from my kids who are LOVING it)

  3. Colleen - Let me know what you thought!

    Rohini - Hmmm. Well, regular vinegar could be substituted for the ACV, but it would not have the same health benefits. 2 c. brown sugar could be used in place of maple syrup in the sauce, but then it would be the OPPOSITE of healthy. You could try making it with honey--don't know what that would be like. Also, when you heat honey, it kills all the beneficial enzymes in it. You could e-mail me your snail-mail, and I could try sending you some maple syrup through India's oh-so-reliable postal system...

    Clare - If the cream makes you feel guilty, read this.

    I was just thinking of you this morning. Ha! I thought you guys got snow more often than that in Wales! Funny how kids ALWAYS love snow, isn't it? (Actually, I didn't think much of it as a kid--something about how cold I got when playing in it.)

  4. Clare - Had a brain fart for a sec. I forgot that you are not IN Wales. Really, I should go look at a map once in a while. At any rate, for some reason I had the impression that pretty much the whole of the UK, British Isles, Scotland, all that--had a winter pretty much like ours. Guess I was wrong!

  5. It was good but I will have to play with it a little to get the quantites just right for my tastebuds. Thanks for the inspiration!

    Love ya.


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