Go Back

Low-Guilt Hot Chocolate

This recipe crafts a quick and guilt-free hot chocolate using unsweetened vanilla almond milk and cocoa powder, finished with light whipped cream. It's a simple, comforting beverage perfect for a low-calorie treat.
Print Recipe Pin Recipe
Total Time 9 minutes
Servings: 1 people
Course: lunch/dinner
Cuisine: world
Calories: 1009.7
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 oz Almond Breeze Almond Milk Unsweetened Vanilla
  • 1/2 tbsp Cocoa dry powder, unsweetened
  • 4 serving Reddiwip Original Whipped Light Cream

Equipment

  • 1 Small Saucepan
  • 1 Whisk For smooth mixing
  • 1 Measuring Spoons
  • 1 Mug For serving

Method
 

  1. Measure 8 oz of unsweetened vanilla almond milk into a small saucepan.
  2. Place the saucepan over medium-low heat, stirring occasionally, until the milk is hot and steaming, but do not bring it to a boil.
  3. While the milk heats, measure 1/2 tablespoon of unsweetened cocoa powder.
  4. Once the milk is hot, remove the saucepan from the heat and add the cocoa powder.
  5. Whisk vigorously until the cocoa powder is fully dissolved and the mixture is smooth and free of lumps.
  6. Pour the hot chocolate into your serving mug.
  7. Top generously with 4 servings of Reddiwip Original Whipped Light Cream.
  8. Serve immediately and enjoy.

Notes

For a truly smooth hot chocolate, always sift your cocoa powder before adding to the milk to prevent lumps. Heat the almond milk gently over medium-low heat, stirring frequently, until it's steamy but not boiling, as boiling can alter the milk's texture and flavor. A small pinch of sea salt can enhance the chocolate flavor. For an extra layer of complexity, consider adding a drop of vanilla extract or a dash of cinnamon. Serve immediately with a generous dollop of whipped light cream for an appealing presentation and delightful contrast in textures.