Quick & Easy Homemade Hot Chocolate
I don’t know about your house. But at my house, the Friday after Thanksgiving is officially “the Christmas season.” And Christmas equals hot chocolate. Even in Florida. It may be in the 70s (on a cool day) and we may not build many fires, but we can still enjoy sweet, creamy, frothy, chocolaty beverages while watching Elf, amiright?
I’m a big fan of making things myself so I can control the quality of the ingredients, and also so my kids can help and will know how to feed themselves and their friends when they grow up. #basiclifeskill
I am NOT a big fan of being in the kitchen for long periods of time or of doing dishes. (Who am I kidding? My husband does the dishes. But still. I prefer not to tick him off by using all of the things.)
So, YES to homemade stuff. But also YES to quick and easy.
In case you’re reading this and saying to yourself, “Meghan. What is the big deal. A package of hot chocolate mix takes 2 minutes to mix into water and heat up in the microwave.”
Here’s the problem.
Ummmmmmm … gross.
There are 15 ingredients listed there and I would only eat two of them: cocoa and salt.
The corn syrup and refined sugar are horrible for your liver (and subsequently, everything else in your body that depends on your liver). The coconut oil has been hydrogenated, making it a trans fat. The milk has been pasteurized, had all the fat removed, and then under very high heat dried into a powder, making it an inflammatory franken-food. Dextrose, monoglycerides and diglycerides are three MORE forms of processed sugar (in addition to the corn syrup and regular sugar). Sucralose is just straight-up fake sugar. Carrageenan is a known gut disruptor. And I have no idea what dipotassium phosphate or acesulfame potassium are. Shall we assume they are superfoods?
If we could use those same 5 minutes to make a holiday treat out of real food, why in the world would we not do that?!
This recipe uses just four ingredients: milk of your choice, cocoa powder, maple syrup and vanilla.
And basically, all you have to do is heat everything up in a pot and whisk for a sec.
My little humans loved it. Hope you do too!
Let me know in the comments if you try it, and what you think! You can also snap a pic and tag me on Instagram, if you’re into that sort of thing.
Quick & Easy Homemade Hot Chocolate
Prep Time: 2 min (to gather ingredients and measure everything out)
Cook Time: 2-3 min
Total Time: 5 min
Makes: 8 small servings (about 4 oz. each), or 4-6 larger servings
2 (13.5 oz.) cans of organic coconut milk (or about 3 ½ cups of whatever milk you’d like to use)
¼ cup cocoa powder
¼ cup pure maple syrup
2 tsp. vanilla extract
A note about the ingredients: Canned coconut milk often has gums and other thickeners, emulsifiers and preservatives. In our experience, these ingredients give us tummy aches and/or headaches, so we only buy brands without those additives. I’ve had success with the organic versions of Trader Joe’s, Native Forest, and Thai Kitchen brands.
- Grab a medium to large pot or saucepan and set over medium heat. Add your milk.
- Add the cocoa powder in a little at a time, and whisk until all the lumps dissolve.
- Once the mixture is smooth, add in the maple syrup and vanilla. Whisk until just mixed and warmed through. Shouldn’t be simmering – that’s too hot to drink!
- Enjoy as-is, or get fancy and add one of these festive little elements:
- Sprinkle of ground cinnamon
- A whole cinnamon stick
- A dollop of homemade real whipped cream (the “cool” stuff’ll kill ya)
- Use your finger to smear some honey around the rim of each cup and dip in crushed peppermint, like I did here: