We were looking for a Keto version of Mexican Hot Chocolate or Champurrado, when we found several recipes for French and Italian Hot Chocolate. The difference with these drinks is there's no cocoa powder, instead they use 100% baking chocolate bars. This results in a thicker, richer chocolatey flavor. Hopefully, you'll enjoy this drink as much as we do.
French Style Cocoa
8oz bar 100% cocoa, broken into pieces (we use Baker's)
1 1/2c coconut milk or almond milk*
1c coconut cream (we use Thai Kitchen)
1/2c brown sugar substitute (we use Swerve)
1 tsp vanilla extract we use Grandma's Pure Vanilla)
dash of salt
In a saucepan on medium-low heat, melt the chocolate along with the milk. Stir continuously, mixture will not look blended at this point. Add remaining ingredients and simmer for 10-15 minutes. Stir occasionally. Mixture will thicken and become fully incorporated. Taste test, if it's not sweet enough add another 1/4c sweetener. If it's too thick add another 1/4c milk or cream. Serve immediately topped with whipped cream. Makes 4-six ounce servings.
Mixture will continue to thicken as it cools, it will become more like a chocolate sauce/syrup that could be used a an ice cream topping.
TIP: Combine 1c brewed coffee with 1/2c cocoa mixture for a decadent mocha.
*Note: Our recipe is dairy-free but you can use heavy cream and half and half as well.
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