Healthy Hot Cocoa Recipe plus Video

by Sarah TheHealthyHomeEconomist

cup of healthy hot cocoaA cup of healthy hot cocoa is a soothing treat on a cold evening in front of the fire or watching a movie.

In this video, I show you a healthy hot cocoa recipe to make and enjoy that avoids the GMO sugar, artificial flavors and other additives in commercial hot cocoa mixes.  This can be an occasional addition to the kids’ lunchbox on cold days.  Just put in a thermos and it stays nice and warm until lunchtime!

Healthy Hot Cocoa Recipe (How-to Video

Healthy Hot Cocoa Recipe

2 cups fresh whole milk (substitute whole coconut milk for a dairy free alternative)

2 TBL sucanat or rapadura (where to find)

1 heaping TBL organic carob powder (where to find)

1 tsp chocolate extract (where to find) 

Sprinkle of organic cinnamon powder or a cinnamon stick (optional)

Warm milk on the stovetop to 117 F.   Use a food thermometer or a clean finger to judge the temperature (when it feels hot but doesn’t burn, it’s about 117F).     Turn off the heat but leave the pan on the burner.   Quickly whisk in sucanat, carob powder and chocolate extract.    Add optional cinnamon if desired.  Pour into mugs and serve immediately.

In this recipe, each 8 oz serving has 12 g of unrefined sugar compared with 18g or more of refined sugar in one envelope of hot cocoa mix from the store!

More Information

Egg Cream Recipe

Healthy Coffee Substitutes

Sarah, The Healthy Home Economist


Comments (56)

  1. Forr non-members, Rs. I knew the site was apready written in HTML?
    We never coerce any of our resourfce to perform any task and that’s why
    we are having the industry best resourceds working with us to please visi us sitee and find content much more easily.

  2. Wendy Peebles-Leigh via Facebook December 20, 2013 at 2:02 am

    And I learned to not have it after 6 or 7pm or it keeps me up soooo late. Delish nonetheless! I love either coconut or hemp milk with organic cacao powder, organic cacao butter and stevia. Perfecto and no sugar!

  3. Sandra K Pulaski via Facebook December 19, 2013 at 11:27 pm

    I make a better version of Hershey’s chocolate sauce, keep it in the frig, and all I have to do is heat up the raw goat milk and add the chocolate sauce. Think I’ll get some more now!

  4. I make mine with hot water and either butter or coconut oil which turns frothy and creamy with an immersion blender. I add a little less sucanat (or coconut sugar) and add a few drops of vanilla stevia, plus a couple pinches of real salt. The vanilla cream stevia (which I use only in my hot cocoa) gives the flavor of marshmallows. So yummy. I do not recommend trying to replace all sweetener with stevia. It’s just yucky and I’m not real on board with any stevia but the actual herb. I use so little of the liquid drops though and I would be very surprised if there are any ill effects.

  5. Dorsey Clark via Facebook December 19, 2013 at 4:57 pm

    I wanted something complete so you could just add boiling water when you wanted a cup. I put together ingredients using the dry coconut milk powder so that I could have it and my grandkids would be happy to ditch the “junk” in the bags along the store aisle. It seems to be a real winner here. :-)

  6. We use organic sugar. Do you have a link to the explanation of the sucanet vs rapadura vs organic ? Just curious if I need to step it up!
    Thank you!

  7. Lisa Berry Nicholson via Facebook December 19, 2013 at 3:53 pm

    I tried sucanat at your suggestion, but it tastes awful to me. Any other healthy sweeteners besides honey and agave?

  8. I do something similar but I use a ripe banana as the only sweetener. I blend the cold raw milk, cocoa powder and banana in a blender and then pour into a pan and heat on stove top to required temperature.

  9. Does Carob Powder have phytic acid in it as chocolate does? I was thinking maybe not, because it’s made from the pods of the carob plant. Versus the beans.

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  11. Hi Sarah,
    I read that carob contains phytoestrogens, so my question is, do they have similar side effects to our body like those found in soy? I’m sure they don’t otherwise you wouldn’t have suggested such food, but I just wanted to get rid of this doubt!

    • Goodness, I’m worried about that too in that case! I’m avoiding phytoestrogens as I’m estrogen dominant.

      Hopefully Sarah sees your comment and can answer :)

  12. Pingback: 101 Uses for Soured Raw Milk : Real Food Farming

  13. Just received my carob powder and chocolate extract last night from Azure Standard. I am now sitting here with a cup of hot “carob”? It is the first time carob has been in this house. My son and I are enjoying your recipe. Thanks for giving us a wholesome yummy recipe to warm us up!

  14. I would like to know what kind of material your kitchen counters are made with? We are remodeling our kitchen and I love the looks of your counter.

  15. it’s so delicious and i will share this to my family this winter season who are residing in USA,Canada, Europe and South America. I know my grands will love it. Thanks for such a wonderful information, great recipes and healthy foods to share. More power to your program!!! God bless!

  16. Sarah, The Healthy Home Economist December 7, 2010 at 12:48 pm

    Hi Rachel – you can definitely use stevia in place of sugar or use half the sugar and replace with a bit of stevia. Adjust it how it suits you! :)

  17. Thanks for posting this! I’ve been wanting to make hot chocolate without the mix and without tons of sugar. I’ll probably just use cocoa powder. Have you tried using stevia in place of some of the sugar? I often use it to sweeten my tea (the other hot drink I drink.
    Also, I love adding just a pinch of cyanne pepper to my cocoa along with a sprinkle of cinnnimon.

  18. Okay, all this talk about adding an egg yolk, but how exactly do you perform this addition? Do you need to strain it afterward to get any solids out of the drink?

  19. This sounds like an interesting recipe. If you’re looking for an instant hot cocoa mix that is not filled with nasty chemicals and preservatives, try the Penzey’s version:

    Just cocoa, sugar, vanilla beans and cinnamon. I know it’s not ideal for people trying to cut sugar out of their diet, but we do a pretty good job of avoiding added sugar elsewhere, so this is a nice treat!

    Just as an aside, I just watched a GREAT seminar on the dangers of fructose. I’m a registered dietitian, a product of the fat-free/high-carb diet generation, and I found it fascinating!! I intend to blog about it soon. Here is the link:

    Hope everyone has a great weekend!!

  20. This looks delish! I have a ton of Equal Exchange Drinking Chocolate, so I may sub this recipe with that. And I like using vanilla extracts, also Fair Trade and organic, because it complements the chocolate flavor well. I don’t think I’ve even seen chocolate extractbefore–I’ll start looking!

  21. I will sometimes add raw egg yolks to ours too, and like to top it off with cream if we can get it. I have a question about the chocolate extract. Do you know how it’s made or whether it contains any trace amounts of caffeine?

  22. I make something similar to this also. I use honey as a sweetener instead of sucanat or rapadura. I also omit the chocolate extract because I can’t find it where I live. It tastes really good without it, but I like the taste of carob. Great post!

  23. I make hot cocoa with coconut cream (D-roy brand) and raw honey and raw cocoa powder. I don’t heat until hot because I don’t want to kill the raw honey enzymes. It’s yummy and perfect for those who are dairy free (like us.)


  24. Kate @ Modern Alternative Mama December 2, 2010 at 6:48 pm

    A few months ago I mixed equal parts sucanat and organic raw cacao powder and mixed some of that with milk. It was warm then so I drank it cold. It keeps well in the pantry (the sucanata/cacao, not the milk!) so I have my “chocolate milk mix!” It was delicious. I don’t like to drink milk plain so doing this, or making raw ice cream are the ways I get my milk usually.

    Interestingly, I had some people jump all over me for offering my then 1-year-old HERBAL TEA (which of course contains no caffeine…) because “children shouldn’t drink tea!” Yet they had no issues with their children eating store-bought chocolate milk and Honey Nut Cheerios. Yeah, I’m the crazy one, all right.

    • I can’t believe someone jumped on your for tea! We live in Germany. In my girl’s kindergarten, they serve them warm kinder-tea (unsweetened), water with gas or filtered water. Nothing else. My girls love the tea!

  25. Hi Sarah, thanks for the video!
    I also hit raw milk just to the point where it is only warm, not hot. Since it is cold here in Ontario now, my kids ask for it all the time in the morning. I usually make hot cocoa with organic cocoa powder, but will try the carob and chocolate extract combination!

  26. I’m up in ch-ch-chilly Minnesota and this sounds p-p-perfect right about now!
    The recipe looks delish. I also wonder how it would be with a bit of blackstrap molasses. The taste would be a bit different, I expect, and the molasses would impart some minerals. And using cream and egg yolk — now we’re talking nutrient-dense! All great ideas.

    Love the new look of your site, Sarah.

  27. Sarah, The Healthy Home Economist December 2, 2010 at 4:05 pm

    Hi Tara, you are wise to be leery of extracts. The one I use is from Flavorganics and has agave in it, but since we do not use it in our home as a sweetener and we do not drink fruit juice (except fresh squeezed on occasion), a bit of fructose from this is not a problem. I used to use a chocolate extract from Williams Sonoma that was fantastic and did not have agave in it, but haven’t been able to find it recently.

  28. I’ve also done this, although I haven’t tried carob powder yet. I use raw organic cacao powder that is very dark and delicious. Though I’m not sure of the caffeine in it? What brand of good extract do you use? I’m always a little leery of the extracts.

    • Kelly, do you have a recipe posted with cocoa powder? I’ve been searching for a healthy alternative for hot chocolate, but also one that could be stored as a powder and stored.


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