Some nights I just want to throw stuff into my small 2 quart crockpot and have a warm drink for the kids when we wake up. This recipe is a great, low effort take on a classic winter comfort drink, and so easy!
1/4 cup cocoa powder
1/4 cup granulated sweetener
1/4 tsp salt
1/4 tsp vanilla extract
cream, milk, or nut milk
(optional) 1 tbsp honey, maple syrup, or date syrup for depth of flavor
(optional) 1/4 tsp beetroot powder–my kids like to have pink cocoa 🙂
Combine cocoa powder, salt, sweetener, beet powder, and syrup/honey in crockpot.
Fill crockpot to the top with water. Whisk as well as you can (it won’t incorporate perfectly) and set crockpot on low overnight.
In the morning add vanilla extract. Blend in a bullet or use immersion blender for frothiness.
Spoon into mugs and serve with cream, milk, or nut milk and a sprinkle of cinnamon.
We are getting ready to go on our anniversary camping trip soon, and camping and cocoa seem to go hand in hand. With all the allergy and intolerance problems that my family has, the quest for good hot chocolate has been a long, drawn out one. After much trial and error, however, I have finally found a winner! This recipe–originally invented for my husband, toddler and I–is both delicious and low carb as is. Of course, you can always experiment with ingredients until you find something that works for you.
Admittedly I’ve never really measured all the ingredients for this–I just eyeball it until it looks right. We pour this into giant mugs and a Pura Kiki sippy cup for my daughter, so the servings vary. Any of the above modifications could be added for an additional kick. This is a great way to sneak in some extra fat with the addition of oil, cream or butter. Heck, I’ve even used this to give my daughter medicine. It’s just such a fun winter treat and it feels great to have a guilt-free version that I’m eager to whip up for family and friends. I hope that you love it as much as we do!