1/3 cup water
1/3 cup unsweetened cocoa powder
Pinch of salt salt
1/2 cup maple syrup
1 tablespoon vanilla
1 cup Milk(like coconut milk, almond milk, dairy milk, or other favorite milk)
according to taste maple syrup(optional)
according to taste Coconut whipped cream(optional)
according to taste Dark chocolate shavings(optional)
Paleo Hot Cocoa- Best Food Blog
Hot cocoa made with cocoa powder and the maple syrup. Mix with almond milk, coconut milk or any other milk of your choice. dairy-free, Paleo and vegan.
Hot cocoa may be the most comforting beverage of all the time. And while I have found childhood memories of packets of hot cocoa with tiny hard marshmallows and my taste in hot chocolate has become slightly more sophisticated as an adult.
This Paleo hot chocolate is very high on the cocoa content, lower on sugar. It is sweetened with dark amber maple syrup and gets a flavour boost from the espresso powder.
Make an double batch of the cocoa syrup base and store it in to the fridge, so you can have truly get great hot chocolate in the time it takes to the heat up some milk.
For the milk component of this hot chocolate, use any type of milk you like. For a rich version, try full fat coconut milk. It is also excellent with cashew, hazelnut or almond milk. It also works beautifully with low fat or full fat dairy milk.
Add as much of the chocolate syrup as you like. I generally add about 2 tablespoons of syrup for every cup (8 ounces) of milk. With this ratio, you will end up with a mug of hot cocoa that is not cloyingly sweet.
Though there are no tiny marshmallows and you can treat yourself to a dollop of whipped cream and some finely chopped chocolate on top of it. Drink it on the couch with a warm blanket and a good book.
Step 1: Bring the water to a boil in the microwave or on the stovetop.
Step 2: Make the cocoa syrup: Place the cocoa powder and salt in a heat-proof bowl and pour the boiling water over top. Whisk until combined. Let sit five minutes. Add the maple syrup, vanilla, and espresso powder. Stir to combine.
The syrup is ready to use immediately then transfer it to an airtight container and put it into the refrigerator. This chocolate syrup will last in the refrigerator for several weeks.
Step 3: Make the cocoa: Warm the milk (1 cup or so per person) in the microwave or on the stovetop. Transfer to a mug and stir in 1½ to 2 tablespoons of syrup per cup. Taste and add more syrup or sweetener, according to your taste.