Christmas · drinks · festive treats · quick and easy · recipes

Hot Chocolate

‘Bulletproof’ Hot Chocolate

3 squares of 85% chocolate OR unsweetened cocoa powder too taste (Dr Oetker fine dark cocoa powder is very good).
1/2 tbsp coconut oil
100ml double cream
Hot water just off the boil

Optional;
For extra sweetness and a stronger coconut flavour:
Splenda and a drop of Foodie Flavours coconut flavoring
OR
Pink Sun liquid stevia with coconut

Powdered collagen (this gives a lovely extra creamy texture and is reputed to be good for hair, skin, joints and digestion. From my own use, I recommend it).

Break the chocolate into a 250ml mug/cup and cover with hot water, stir till melted then add the coconut oil and double cream. Top with more hot water and sweeten to taste with splenda.
For an extra creamy hot chocolate add a scoop of collagen powder.

For a Christmas Hot Chocolate, leave out the coconut oil and add extra cream, a dash of whisky and some coffee.

For White Hot Chocolate, use cocoa butter instead of the dark chocolate and quarter or half a teaspoon of vanilla extract according to taste, leave out the coconut oil as the cocoa butter is a fat and add double cream and splenda to taste.

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