Hot Cocoa with honey and whipped cream (with a raspberry on top please!)
Hot cocoa and whipped cream gets made a lot in my home. During the winter it is made almost daily. And if you make it right, it doesn't have to be an unhealthy treat. In fact, the hot cocoa I make for the girls is only sweetened at the very end with a little raw honey and if they want, a square of dark mint chocolate added to the milk. I don't add any sugar to the whipped cream and the resident sweet tooth in the house licked the bowl clean. This isn't a fancy recipe and I promise I will post some beautiful and delicious variations of hot chocolate once the snow starts falling but this recipe works for my young kids and it is very low in sugar and is made with only 5 ingredients.
- 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!