Is it too early for hot chocolate?
But I woke up last Saturday morning and needed hot chocolate.
If I crave something, I make it, and eat it (or drink it in this case). It.Just.Has.To.Happen.
But no matter how much I whisk, lumps form every single time.
Try again. This time sifting cocoa and whisking slowly.
Heat mixture until warm and drink merrily, all the while trying to ignore the floating islands of partially stirred cocoa that dissolve in my mouth in unpleasant lumps of powder.
When you combine the richness of coconut milk with dark chocolate you’re in for a really good, and really decadent hot chocolate with no lumps. Say what?
It’s also a breeze to make and you can think of it as a blank canvas.
Add more chocolate if you like it extra chocolaty, or a couple of drops peppermint extract for a peppermint hot chocolate, some pumpkin spice for a pumpkin spice hot chocolate, and similarly for cinnamon.
It’s full of good fats from the coconut milk and antioxidants from the high-quality dark chocolate - for once you can have hot chocolate and not feel guilty about it.
But we all know the truth.
The truth is I also made homemade (paleo) marshmallow and I couldn’t wait to show ‘em to you.
This is the truth.
What were you thinking?
1 can (13.5oz) can full fat coconut milk
1.5 oz / 42 gr good quality dark chocolate, chopped
¼ teaspoon vanilla extract
Pinch of fine grain sea salt
In a saucepan over medium heat the coconut milk until it starts to simmer, don't let it boil though. Simmer on low for about 8 to 10 minutes until it starts to thicken.
Add in the chocolate, vanilla extract, and salt, and stir until fully melted.
One serving yields 214 calories, 21 grams of fat, 8 grams of carbs, and 2 grams of protein.