Organic Homemade Hot Cocoa Recipe

Any recommendations on cocoa? I have purchased no artificial flavors, colors or preservative candy canes in my local organic/natural foods store for both the holidays and the cocoa. They taste wonderful, are healthier and are kid approved…

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If you have a Trader Joe's near you, they sell a pint of heavy cream that isn't ultra-pasteurized (not raw, though) for a very reasonable price. They also carry organic heavy cream that isn't ultra-pasteurized, and for a lower price than other places. I stopped into one of those new small neighborhood Fresh & Easy stores (owned by UK's Tesco grocery store corporation) recently and they had pints of just pasteurized heavy cream for a good price (good prices on nice dark chocolate, too).

Also, some heavy or whipping creams still have the barely legal minimum butterfat for their category, and they add gums to thicken it artificially. Trader Joe's versions are a higher butter fat %.

This probably isn't a surprise, but our family takes our hot cocoa unsweetened! My son prefers his made with steamed (frothed) milk from our espresso machine. I prefer mine made with heavy cream and hot water.

Both versions start with a generously rounded teaspoon of Dutched cocoa (my friend and I split an order to get free shipping, each buying a 2 kilo bag of Callebaut from chocolatesource.com) blended with a Tablespoon or two of hot water to make a smooth paste. (if you are adding a sweetener, like I do for guests, add it to the cocoa now). Then I add half a cup of milk, stir to mix, and then forth it for my son's cocoa.

If I'm making more than one mug at a time, then I froth a small s/s pitcher of milk separately and add it to the cocoa paste in each mug and stir. That way he can have it our usual way (unsweetened) and his friends can have it the way they expect it.

For my cocoa, I add several Tablespoons of heavy/whipping cream to the cocoa paste (about a generous half inch in the mug?), stir to mix, then fill up with hot water and stir again. Mmmm. I also sometimes add a shot of espresso for a mocha.

Cinnamon is nice to add with the cocoa, too. It doesn't mix as well later.

My friend heats the milk on the stove in a pan, then froths it with a small electric frother (Ikea used to sell a really cheap one for less than $5), then pours it into each mug with the sweet cocoa paste.

So many variations on method, but cocoa is soooo good!

I'll put in a plug for iSi cream whippers, too, because ours is getting a lot of use this time of year. Smart & Final has the best prices on the device and the gas charger refills (have to ask for them), but these are also available at better kitchenware stores like Sur La Table and Williams-Sonoma. Pour in the heavy cream, any flavoring extracts or sweetener, put the top on, load the gas chargers into the whipper, shake a bit to mix the gas with the cream, remove the charger cartridge (recyclable steel), then dispense the whipped cream. Remove, rinse, and replace the nozzle before replacing in the fridge. Cream will keep several weeks this way (if the cream holds out).

You have complete control over what does or doesn't go into the whipped cream for flavor and sweetening (I usually use just cream) and the heavy cream holds its form much better than those cans of "Light" cream full of artificial stuff sold in grocery stores. Of course, if I need a lot of whipped cream at one time, I just whip it in my mixer. The iSi cream whipper is great for an elegant shot of cream here and there on fruit, yogurt, desserts, cocoa, pancakes, etc., though.

Of course, if you have teenagers, keep an eye on the chargers. Apparently "whipits" (as they are called) are popular for getting a short-lived high. That's why you have to ask for them in the stores. I've never tried it, though. I'm so boring, high quality cocoa and whipped cream with espresso are enough of a high for me.

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Has anyone had any luck with using Stevia in place of some or all of the other sweeteners? That would make my midwives happier with me.

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Samann,

I’m afraid to try it, I’ve had bad luck with Stevia before – if you try it, let us know!

Kelly

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I don´t use the cream – but virgin coconut oil about 1 large tsp pr mug.
so good if you like the chocolate coconut flavour – I do

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Diana,

I’ll bet I have the icky kind of Stevia then, I’ll have to try that with the better stuff.

Thanks!
Kelly

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I tried it with some stevia (liquid, with fillers, I’m sure, but it’s what I’ve been putting in my plain yogurt) and it wasn’t sweet enough, and I was afraid of turning it bitter, so I added some agave nectar. The combination seemed to do the trick!

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What a perfect treat after playing in the snow. Yum! Thanks for sharing.

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That looks divine! I’m a milk and chocolate lover, so I’m sure I’d love that recipe. Thanks so much for sharing!

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You have your very own jersey cow? I’m jealous! Haven’t talked Kent into that one yet, LOL!

Kelly

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You read my mind. I was just about to look for a healthy hot cocoa recipe. Thank you!

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I buy an organic heavy cream at my local grocery store that is vat pasteurized in small batches. And I also purchased a liquid chocolate flavored stevia from Sweet Leaf that really is tolerable, my kids love it, you have to be careful not to use too much, only a few drops per mug. I prefer using cocoa powder and cane sugar for hot cocoa, but the stevia works when I’m in a time pinch and makes a delicious cold chocolate milk alternative. I have also used the lemon lime liquid stevia to make soda alternative. My only question is how processed this stuff is, is it actually healthy? Anyone know?

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