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Make the best hot chocolate
Ingredients
Chocolate (your favorite solid kind)
Liquid: milk (real or non-dairy open_in_new), water, coffee, nut butter, cream, yogurt, or etc.
- Note: Use whatever combo compliments your palate and the richness of the chocolate.
Optional (pick as you please)
Sweetener: If your chocolate & liquid are sugar-free / unsweetened
- Tip: Allulose
Extract, herb, or spice.
- Tips: Vanilla, cinnamon, mint, or chili powder
You will need
Stove
Pot
Stirring utensil (spoon, whisk, molinillo open_in_new, etc.)
Make
Slowly simmer liquid.
Stir in bars or pieces of your favorite solid chocolate.
One at a time, stirring, until they're fully melted.
Optional: Add sweetener.
Continue to taste and texture.
Add a touch of your preferred extract, herb, or spice.
Note: In a rush? Improve an instant mix instead.
My breakfast dark chocolate, vanilla, ginger version
My quick, morning drink.
Ingredients for a single serving
28 g (1 oz): Chocovivo 100% cacao open_in_new
71 g (2.5 oz): reverse osmosis filtered water
12 g (0.4 oz): organic fresh cut ginger (about ¼ inch pieces)
When available: 12 g (0.4 oz): organic fresh cut coconut flesh (about ¼ inch pieces)
4 g (0.14 oz or 1 tsp): allulose open_in_new
quick splash: organic vanilla extract
You will need
Microwave
Microwaveable mug
Fork
Make
Stir water, ginger, allulose, vanilla, (& coconut, if you like) together in the mug.
Microwave on high until full boil.
Use the fork to quickly remove and save the ginger (& coconut) pieces.
- Note: You can use these 3-5 times before the flavor stops infusing. Then, they're mild and sweet enough to eat with fruit, yogurt, etc.
Immediately add cacao.
Stir either by vigorously swirling your cup, or with the fork.
Drink & enjoy!
Tip: If you did steps 3-5 quickly, your hot cacao may be the perfect drinking temperature.
- If it's too cool, microwave for only a few seconds at a time, stirring between, being careful not to burn the cacao.
🍫 ☕️
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