I don’t feel bad about making this hot cocoa for my girls a few times a week or more during the winter. With just a little raw honey for sugar and good whole milk for the cocoa and cream, this drink is a perfect way to end the day. And it’s easy enough for a 3 and 4 year old to make. Whipped cream does not, in my mind need to have sugar added. Especially since it is normally added to a dessert which already has sugar. The sweetness in the cream itself is perfect. I am planning on a whole milk vs skim milk post soon because this is something I am very passionate about and one of the hardest things for people to change to, but I truly believe that whole milk will not make you gain weight and all children especially should drink it instead of skim or 2 percent. Like I said, I will post an entry soon outlining why I believe this, but feel free to google it now if you think I’m bonkers. Anyway, back to hot cocoa. After a night of mental power struggles with my two monkeys, we all needed a reset button and this was the perfect one. You can’t help but smile, laugh and have fun when cooking with your kids. And I love them like crazy.
Hot Cocoa with honey and whipped cream (with a raspberry on top please!)
- whole milk, nonhomogenized from grass fed cows
- unsweetened cocoa powder
- raw honey or raw agave
- heavy whipping cream
- pure vanilla extract
- Heat milk in a pot on low to medium heat and stir in as much cocoa as you want, I just do a few spoonfuls. I also will add in a square of dark mint chocolate or other flavored dark chocolate for extra flavor.
- For the whipped cream all you need is a bowl, whisk and a little arm muscle. I added just a splash of vanilla and half of the whipping cream and it was perfect for 2 cups and a little extra for eating with a spoon. Whisk until it forms peaks.
- When your cocoa is at the perfect temp for you, spoon in a little honey achieve your desired amount of sweetness, add in some whipped cream and enjoy.
- Very low in sugar...but I think these two like it just fine!