It’s Hot Cocoa Weather

Well Fall came and went, all in a week it seems!
Right now as I write this blog, I’m looking out of my window at what most definitely seems to be snow.  My husband is out in the backyard taking down the cabana and storing the grill in the garage for yet another season.  Faith Rose is watching The Grinch and planning her Christmas List for Santa already, so i thought why not just go ahead and put up the Christmas Tree and decorations since Winter obviously has its heart set on coming a little early this year.

“There’s nothing like putting on some Hallmark Christmas movies and some Hot Cocoa to get you feeling a little warmer and in the Christmas Spirit, and i’m sure hubby will be happy with a Hot Cocoa to warm him up after being out in the cold.”

When I first learned that I could make a Keto version of Hot Cocoa, I was over the moon, and although the classic Hot Cocoa recipe is great, sometimes you just wanna jazz it up a little.  So I’ll give you the standard recipe as well as giving you 3 more exciting variations of the classic.

And what would Hot Cocoa be without Marshmallows, and here is our INCREDIBLE, FLUFFY and SUPER SIMPLE Marshmallow Recipe!!

PEPPERMINT COCOA – Christmas Candy Cane in a cup
CHOC ORANGE COCOA – Or Jaffa Flavor in Australia and the U.K. (very elegant)
MEXICAN CHILI COCOA – Cinnamon, Vanilla and Cayenne Pepper (warm & spicy)

Now when making something as simple as a Hot Cocoa, I feel that it is always important to use the best possible quality of cocoa you can afford.  For these recipes I have gone middle of the road Ghirardelli Premium 100% Cocoa, but it makes a lovely rich drink.

INGREDIENTS:

BASE HOT COCOA
6    Oz  unsweetened almond milk
3    TBSP hot water
3    TBSP heavy Whipping Cream
2    TBSP Ghirardelli Premium 100% Cocoa
1    TBSP Erythritol/Stevia Blend Sweetener (we use Truvia or Splenda Naturals)
1/2  tsp vanilla extract
small pinch of himilayan pink salt (optional, but it does bring out the chocolate flavor)

PEPPERMINT COCOA
Base Recipe + 1/4 tsp peppermint extract

CHOC ORANGE COCOA (JAFFA)
Base Recipe + 1/4 tsp orange extract

MEXICAN CHILI COCOA
BASE RECIPE + 1/4 tsp ground cinnamon + 1/8 tsp of Cayenne Pepper powder or you can skip the pepper if you don’t like the heat.

INSTRUCTIONS:

• In a barista pitcher (pictured above) or your favorite mug, add cocoa, sweetener, and any dry ingredients (salt, cinnamon, cayenne) and 3 TBSP of hot water and stir to form into a smooth liquid.
• Add whatever extract at this moment and stir again.
• Add 3 TBSP of Heavy Whipping Cream and 6 oz of Almond milk and stir.  If you own a coffee machine with a steam wand or a milk frother with a heat mechanism, froth your hot cocoa and serve. If you don’t have either of the above facilities, then first warm your cocoa mixture in saucepan until warm/hot then use manual frother, whisk or blender to make it nice and frothy.
• Garnish with Whipped cream, Cinnamon or cocoa powder.
• Enjoy!

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