There is no excuse for overloads of refined sugar, even at Christmas. I mean a little, yes. Everything in moderation. 80/20. Yada yada. But there are options for everything, and here’s an option for a yummy, healthier hot cocoa. Your little ones won’t even notice this is a no refined sugar version. I promise.
Okay, I can’t promise that, but I sincerely believe that they won’t.
This takes me back to my childhood, when I wouldn’t eat jelly on my peanut butter sandwiches because jelly was gross, but I would eat honey. Honey I could handle.
(Grown up Lorie eats both now, by the way.)
This recipe is a cinch to make, getting whizzed up in a blender, then heated in a pot. Done.
–This isn’t over-the-top sweet. But I like it that way. However, you can just add more honey if you want it sweeter.
–Also, the peanut butter flavor isn’t overwhelming, but you can increase that too, if you want.
–I used cacao powder instead of cocoa, just for added nutrition. You could very easily substitute cocoa. It’s true that the cacao is raw and it will lose some of it’s nutrients when heated, but I love the idea of using a superfood here. But like I said, cocoa would be fine.
–I used raw, organic honey, organic peanut butter, and organic almond milk to make this treat the healthiest it could be.
–I did top with some coconut whipped cream, which is completely optional but also very wonderful. I just chilled the entire can until firm, scooped out the solid cream into a bowl, whipped until fluffy, drizzled in some honey to sweeten it, then whipped again.
–We definitely eat with our eyes, so sprinkle with a pinch of cacao and drizzle with some honey. I placed a small amount of peanut butter in a small ziplock plastic bag, then snipped the corner so it would pipe out into a thin stripe across the top. Serve the cocoa on a saucer and let it drip down the sides. It’s fun like that! Make a mess.
–Please listen to Christmas music in your jammies while sipping. I got a Frank Sinatra Christmas CD for $5 the other day and I just love it!
- 4 cups almond milk
- 4 tablespoons cacao powder (or cocoa powder)
- 4 tablespoons raw honey
- 2 heaping tablespoons organic natural peanut butter
- 1 teaspoon vanilla
- Coconut whipped cream, optional:
- 1 15-ounce can coconut cream (I used Trader Joe’s brand), refrigerated for about 24 hours until very firm
- Raw honey to taste
- To make the hot cocoa: Place all ingredients in a blender and blend until smooth. Heat over low heat until very warm in a small pot. Ladle into mugs and serve with coconut whipped cream, if desired.
- To make the coconut whipped cream:
- Scoop out the solid cream of the chilled coconut cream can into a small mixing bowl. (Save liquid for smoothies or discard.) Beat on high speed with hand mixer until light and fluffy. Slowly beat in 1-2 tablespoons raw honey until coconut cream is sweet enough. Store in fridge.