Hot cocoa may be the most comforting beverage of all time. And while I have fond childhood memories of packets of hot cocoa with tiny hard marshmallows, my taste in hot chocolate has become slightly more sophisticated as an adult.
This Paleo hot chocolate is high on the cocoa content, lower on sugar. It’s sweetened with dark amber maple syrup and gets a flavor boost from espresso powder.
Make a double batch of the cocoa syrup base and store it in the fridge so you can have truly great hot chocolate in the time it takes to heat up some milk!
For the milk component of this hot chocolate, use any type you like. For a rich vegan version, try full fat coconut milk. It’s also excellent with hazelnut, cashew, or almond milk. It also works beautifully with full fat or low fat dairy milk.
Add as much or as little of the chocolate syrup as you like. I generally add about two tablespoons (one ounce) of syrup for every cup (8 ounces) of milk. With this ratio, you’ll end up with a mug of hot cocoa that’s not cloyingly sweet.
Though there are no tiny marshmallows, you can treat yourself to a dollop of whipped cream and some finely chopped chocolate on top. Drink it on the couch with a cozy blanket and a good book!
Paleo Hot Cocoa Recipe
PrintIngredients
For the chocolate syrup:
- 1/3 cup water
- 1/3 cup unsweetened cocoa powder
- Pinch of salt
- 1/2 cup maple syrup
- 1 tablespoon vanilla
- 1/2 tablespoon espresso powder (optional)
To serve:
- 1 cup milk per person (like coconut milk, almond milk, dairy milk, or other favorite milk)
- Sweetener of your choice, like maple syrup or honey (optional)
- Coconut whipped cream (optional)
- Dark chocolate shavings (optional)
Method
1 Bring the water to a boil in the microwave or on the stovetop.
2 Make the cocoa syrup: Place the cocoa powder and salt in a heat-proof bowl and pour the boiling water over top. Whisk until combined. Let sit five minutes. Add the maple syrup, vanilla, and espresso powder. Stir to combine.
The syrup is ready to use immediately, or let it cool completely, then transfer to an airtight container and refrigerate. This chocolate syrup will last in the fridge for several weeks.
3 Make the cocoa: Warm the milk (1 cup or so per person) in the microwave or on the stovetop. Transfer to a mug and stir in 2 tablespoons of syrup per cup. Taste and add additional syrup or sweetener if desired.
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Sabrina Modelle started The Tomato Tart in 2010. Since then, recipes and photographs have been featured in media outlets, worldwide. The site features handmade, homemade, food that happens to be gluten free. When she’s not working, Sabrina can be found with her nose in a cookbook and a dog in her lap.
Paleo Hot Cocoa
Yummy :-) changed the ratio a bit to my taste buds, but, the outcome was fab! Thanks!
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I am low carb, and, as, such, cannot use maple syrup. At least not the real stuff. Bummer, I know, but I am a diabetic and have no choice. Do you think I could use sugar-free maple syrup? Thanks, and please don’t hate me!
Hi, LaWanda! My fear is that sugar-free maple syrup would taste really artificial in this recipe. I’d suggest replacing the maple syrup with another low-carb or sugar-free sweetener that you know you like. It will take some tinkering to figure out the right proportions — I think you could probably make the syrup leaving out the sweetener, and add sweetener to each cup as you serve it instead. Good luck and let us know how it works out!
Is the finished product syrupy? After adding the maple syrup (I used Grade A , amber) it became watery. I added 2 T to 1 cup of whole milk and the color of the drink is nowhere near what you have in the picture. I added an extra 4 T and still not close. Any tips?
Hi Cats, I’m so sorry that happened. I’m not sure what could cause the syrup to become watery. My only thought is a difference in the cocoa powder. I used a very dark cocoa that thickens into a paste when it combines with the hot water. Was your cocoa/water mixture thick like a paste?
Hi Sabrina
I used ghiraldelli 100% unsweetened cocoa. The cocoa/water mixture was thick like a paste however after adding the maple syrup and vanilla it thinned it out. I also tried it again with Hershey’s unsweetened cocoa powder. Same results.
Cats, it does look like Sabrina’s syrup was pourable, so my guess is that you’re doing everything just fine, but for whatever reason, the color is just a little different. How’s the flavor?! I’d definitely say to go ahead and as much chocolate syrup as needed to get the flavor that you’d like! You might prefer a little more than Sabrina in your cocoa.
After additional cocoa syrup, the final hot cocoa is more like a very light chocolate milk. Would using dark cocoa help? What was used for the recipe?
Hi Cats, I use Guittard Cocoa Rouge or Cocoa Noir. I’m almost certain I used the Rouge for this one. It is a very dark cocoa with a rich flavor. I also used coconut milk and not whole milk for this recipe which may make a difference as well. Was the flavor pretty chocolatey for you? It may just be a difference in color rather than flavor. Also, the photos may make the colors look more vibrant and intense.
I love cocoa rouge, and I highly recommend trying it, but if the taste is good with your current cocoa powder, you can stick with that.
Oh, and one more thing, I started with two tablespoons of syrup (one ounce) per eight ounces of milk because many people will find the not-so-sweet chocolate milk to taste quite strong. I love dark chocolate, so I add extra syrup to make it super chocolatey, If you are used to, and love, dark chocolate, you will likely add quite a bit more syrup. I like to start light because it’s easier to add chocolate syrup than to warm more milk and add milk to lighten. Make sense?
Thanks for this recipe! I have been looking for a low sugar alternative with lots of flavor!!
SO this looks divine!