It is a blustery 14 degrees Fahrenheit tonight, and we got our first snow of the season this weekend (still about two inches on my lawn, but the pavement is all clear). Long story short, it is hot cocoa weather. Additional bonus: I found grass fed heavy cream at Whole Foods last weekend, but they only had a huge container of it (Kalona SuperNatural brand). I bought the huge container and I have not regretted it – it is the tastiest, thickest cream I have ever had the pleasure of drinking. Just knowing I have that cream brightens up my morning coffee routine in ways I cannot adequately explain. But I have to use up like 2 cups of heavy cream before it goes bad. Enter hot cocoa.

Low carb hot cocoa is supremely easy to do, provided you have heavy cream and the calories to spare (as it is not low in calories). Why use heavy cream and water in lieu of milk? Because milk is FULL of sugar (lactose), which means it is full of carbohydrates. For the sweetener, I used a combination of powdered erythritol and liquid splenda because I really like those two sweeteners combined. You can use whatever sweetener you would like, but be mindful that powdered Splenda (the kind in packets or used for baking) is thickened with starch (which adds carbohydrate).

Hot Cocoa

Hot Cocoa

Ingredients:
2/3 cup Heavy Cream
2/3 cup Water
3 – 4 tablespoons of Cocoa Powder
2 tablespoons Erythritol
Equivalent of 1-2 tablespoons of Sugar. I used EZ-Sweetz liquid splenda.
1 teaspoon Vanilla Extract
1 pinch salt

Directions:
Add cream, water, vanilla extract and a pinch of salt to a sauce pan over low or medium-low heat. Watch your pan carefully – do not let the cream boil. Once the cream is heated, add the cocoa powder and erythritol – whisk to combine. Once the mixture is smooth, add the splenda, to taste. I used liquid splenda where 1 drop is equivalent to 2 teaspoons of sugar. I added 3 drops (equivalent to two tablespoons of sugar) and I thought the cocoa was plenty sweet.

You could easily add cinnamon or nutmeg to your hot cocoa for some nice spiciness. I’m thinking mint extract instead of vanilla (or, in addition to?) might also be nice (hit my favorite Starbucks holiday drink – peppermint hot chocolate). Or you could add a few tablespoons of the hot cocoa to your morning coffee for a nice chocolate creamer. As it is, I think this recipe makes a generous two servings.

Nutrition Information (for one serving):
Calories: 298 kcal
Fat: 30.5 g
Saturated Fat: 18.4 g
Total Carbohydrate: 7 g
Fiber: 3 g
Protein: 5 g

 

Rich Creamery Butter