Creamy Peppermint Hot Cocoa

I had a request for hot chocolate today. I haven’t made homemade hot chocolate in too long, and despite the fact that this recipe is so easy, I haven’t made it low carb…well, ever. After having much success with Hershey’s sugar free chocolate syrup (which is, to my surprise, sweetened with erythritol–yay!), I decided to try it using that. The results were perfect!

The end result is deliciously creamy and tastes exactly like the hot cocoa you’ll remember from your childhood. The fact that this doesn’t contain any cocoa powder to dissolve makes it a breeze to prepare even when you’re short on time. And did I mention it’s only got 3g of net carbs? Yes!

I added heavy cream to my hot cocoa, but if you are dairy free, you could opt for coconut cream instead. Or, if you don’t mind it being a bit less creamy, you could just leave the cream out all together.

If you don’t like peppermint, well, just leave that out too. No matter which way you look at it, you’ll never crave hot chocolate with guilt again!

Note: A hand/immersion/stick blender is critical for this recipe. The sugar free chocolate syrup doesn’t dissolve well when you simply mix it with a spoon, and it is too hot to be mixed in a traditional blender as it could result in burns (unless your blender says hot liquids are OK). 

Creamy Peppermint Hot Cocoa

Ingredients:

1 1/2 cups almond milk, unsweetened (can use almond, coconut, hemp, etc.)
4 T sugar free Hershey’s Chocolate syrup (Great Value should also work)
1 T heavy whipping cream (or coconut cream)
1-2 drops peppermint extract (careful– you only need a tiny bit!)
Dollop of whipped cream (for topping)

Directions:

1. Heat almond milk in microwave for about three minutes in a large container with handle (I used a three cup measuring cup) until it’s nice and hot, but not boiling. (You can also do this on the stove.)

2. Add in chocolate syrup, heavy whipping cream and peppermint extract.

3. Use an immersion blender to mix the hot cocoa for about 30 seconds until it is smooth and frothy. Top with whipped cream if desired. Enjoy!

Makes one serving.

NUTRITION: 120 calories, 4 g carbs, 1 g fiber (3 g net carbs), 9 g fat, 1 g protein 

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It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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