Thick and Healthy Hot Chocolate – A little trick gives this hot chocolate recipe a thick and luscious texture WITHOUT the need for extra sugar or fat!
How to create thick hot chocolate
How do you take your hot chocolate? Thick? With marshmallows? And whipped cream?!
I have seen and sampled many hot chocolate recipes, and while they were delicious, most were fat-laden and sugar heavy.
This recipe is different in that, where others use chopped chocolate and cream to achieve a thick consistency, I employ something a bit healthier….tapioca!
With no added sugar or fat, I consider it to be the ideal ingredient for this drink’s irresistible viscosity.
Tips for making your hot chocolate lower in sugar
The sweetness in this recipe comes from a combination of natural sugar and stevia.
I find that stevia on its own is a bit too off-putting. When paired with another source of sweetness, however, it generates the perfect taste while still lowering the carbs (and candida effects).
I also enjoy using a combination of carob and cocoa, but feel free to use all cocoa, if you desire. Carob, however, adds a natural sweetness, which allows you to use less sugar in recipes.
While adding salt to hot chocolate may seem odd, do not omit it! The small pinch really brings out all of the flavors.
Finally, a few sprinkles of cinnamon in the hot chocolate can lend a ‘sweeter’ taste, as cinnamon is typically used in desserts.
If you enjoy hot chocolate, you might take a peek at some of these other recipes!
Thick and Healthy Hot Chocolate
- 2 cups milk of your choice
- 2 Tbsp cocoa powder
- 2 Tbsp carob powder (or use more cocoa powder)
- 1 Tbsp tapioca starch
- 2 Tbsp sweetener coconut sugar, honey, maple syrup, etc.
- pinch of salt weird, but don't skip it!
- 1 tsp vanilla
- stevia to taste, if desired
- In a saucepan, whisk 1 1/2 cups of milk with the cocoa and carob powders, sugar, and salt until smooth.
- Place the saucepan on the stove, and turn the heat to medium high.
- In a separate bowl, whisk together the remaining 1/2 cup of milk and the tapioca starch.
- Heat the cocoa mix until steaming.
- Whisk in the tapioca slurry and keep stirring until thick (3-5 minutes).
- Once thickened, remove pan from heat.
- Stir in vanilla and stevia.
- Serve hot with marshmallows and/or whipped cream!
Add in a dash or two of cinnamon for more flavor.
If you need a good non-dairy whipped cream, try this recipe!
Some of the items I use to make this recipe include: