Low-Carb Hot Chocolate
Rikke SvartangenLow-Carb Hot Chocolate
Low-Carb Food Co
1 Cup
5 minutes
5 minutes
British
Drink
Proper hot chocolate made with cocoa powder and double cream rather than a shop-bought sachet, which is where the sugar usually hides. Cocoa, granulated stevia and erythritol are whisked into a small amount of hot water first to form a smooth paste, then the rest of the water and the cream go in. Making the paste first is not optional. Tip everything into the pan at once and the cocoa will stay stubbornly lumpy no matter how long you whisk. Vanilla extract goes in off the heat. Top with whipped cream and a dusting of cinnamon. It makes one generous mug and takes about five minutes start to finish.
Ingredients
2 tbsp Unsweetened Cocoa Powder
2 ½ tsp Stevia & Erythritol Granulated
300ml Water
60ml Double Cream
¼ tsp Vanila Extract
Whipped Cream (for serving)
Sprinkle of Cinnamon (for serving)
Directions
In a small saucepan over medium-low heat, whisk together cocoa, sweetener and about 2 tablespoons of water until dissolved.
Increase the heat to medium, add remaining water and double cream, and whisk occasionally until piping hot (not boiling).
Str in vanilla and pour into your favourite mug.
Serve with whipped cream and a sprinkle of cinnamon.
