This Paleo hot chocolate is high on the cocoa content, lower on sugar. It’s sweetened with dark amber maple syrup and gets a flavor boost from espresso powder. Make a double batch of the cocoa syrup base and store it in the fridge so you can have truly great hot chocolate in the time it takes to heat up some milk! For the milk component of this hot chocolate, use any type you like. For a rich vegan version, try full fat coconut milk. It’s also excellent with hazelnut, cashew, or almond milk. It also works beautifully with full fat or low fat dairy milk. Add as much or as little of the chocolate syrup as you like. I generally add about two tablespoons (one ounce) of syrup for every cup (8 ounces) of milk. With this ratio, you’ll end up with a mug of hot cocoa that’s not cloyingly sweet. Though there are no tiny marshmallows, you can treat yourself to a dollop of whipped cream and some finely chopped chocolate on top. Drink it on the couch with a cozy blanket and a good book!
1/3 cup water
1/3 cup unsweetened cocoa powder
Pinch salt
1/2 cup maple syrup
1 tablespoon vanilla
1/2 tablespoon espresso powder, optional
To serve:
1 cup milk per person (like coconut milk, almond milk, dairy milk, or other favorite milk)
Sweetener of your choice, like maple syrup or honey, optional
Coconut whipped cream, optional
Dark chocolate shavings, optional
The syrup is ready to use immediately, or let it cool completely, then transfer to an airtight container and refrigerate. This chocolate syrup will last in the fridge for several weeks.
