Do you miss hot chocolate? I do. Coconut hot chocolate seems to be all the rage right now, so I decided to give it a try. With dairy-free coconut milk, dark chocolate, and cinnamon, what’s not to like?
I loved hot chocolate as a kid. Some of my friends made it by boiling water and then pouring it over chocolately powder that came in a packet. It was watery and downright gross. Definitely not hot chocolate in my book. When Mom made hot chocolate, she’d simmer milk on the stove, then pour it on top of a magical sweet chocolate mixture. Sometimes we had marshmallows, but they weren’t a requirement. Milk was absolutely mandatory, however. Hot chocolate must be creamy.
When I thought about how rich and creamy coconut milk is, I decided coconut hot chocolate would be right up my alley. I swapped dark chocolate for milk chocolate and sugar, then I added a dusting of cinnamon. This is grown-up cocoa.
Enjoy this three-ingredient coconut hot chocolate on a cold, snowy night. You could also put some out for Santa; it’s pretty good cold too!
You might look at the nutritional information for this coconut hot chocolate and think “Yikes! I can’t have that much fat.” I’m a firm believer that low-fat diets steered us in the wrong direction and fats like those in coconut milk and avocados are actually good for you. (Note I’m not a health professional and many dietitians disagree with me. Decide for yourself what’s best for you.) I will say my version of hot chocolate has 13g carb and Starbucks’ hot chocolate has 50g. That’s a win in my book. Also, dark chocolate and cinnamon are listed as some of the best superfoods for people with diabetes.
Coconut Hot Chocolate with Cinnamon
- 13.5 ounces unsweetened coconut milk 1 can
- 2 ounces dark chocolate chips
- Ground cinnamon
- Set aside two tablespoons of the coconut cream (thick part), then pour the rest of the coconut milk into a small saucepan. Add chocolate chips and place over medium heat. Stir frequently until mixture just begins to bubble.
- Reduce heat to low and simmer about 5 minutes, stirring occasionally. The mixture should thicken slightly and be very smooth.
- Pour into small cups, top with reserved coconut cream, and sprinkle with cinnamon.