Keto Hot Chocolate
Warm almond milk and heavy cream create a velvety base for unsweetened cocoa and sweetener. This quick, comforting low-carb drink whips up smoothly on the stovetop or in the microwave.
Equipment
- Small saucepan
- Whisk
- Mugs
Ingredients
Stovetop
- 12 Ounces Unsweetened Almond Milk
- 4 Ounces Heavy Cream
- 2 Tablespoons Cocoa Powder
- 2 Tablespoons sugar free granulated sweetener
Instructions
Stovetop
- Place the almond milk and heavy cream in a small saucepan over medium heat, allowing about 5 minutes for them to warm. Look for wisps of steam rising from the surface rather than a rolling boil.
- Add the cocoa powder and sweetener, then work a whisk through the mixture until both blend evenly. The drink should turn uniformly chocolate-colored, with no dry cocoa pockets or noticeable sweetener grains.
- Divide the hot chocolate between 2 mugs. Each portion should pour smoothly with an even color from the first splash to the last.
Microwave
- Distribute the almond milk and heavy cream between 2 microwave-safe mugs, then microwave for 2–3 minutes or until they reach your preferred drinking temperature. The liquid should be hot without bubbling vigorously or climbing toward the rims.
- Divide the cocoa powder and sweetener between the warm mugs, stir thoroughly, and serve. Check the bottom and sides for dry powder so each sip has the same smooth texture.
Notes
Texture tip: If cocoa powder resists blending, press stubborn clumps against the vessel with a spoon or bloom the cocoa with a small splash of warm milk to form a paste before whisking. Preventing separation: Avoid bringing the liquid to a vigorous boil. Overheating causes the cream to separate into an oily surface film. Storage: Store leftovers in a covered airtight container in the refrigerator. Reheat gently in a saucepan over low heat, whisking to reincorporate cocoa that settled at the bottom. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.