Healthy Hot Cocoa Recipe plus Video

by Sarah Other, Snacks and Sweets, VideosComments: 56

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)

  • Kelly the Kitchen Kop

    Love the new site Sarah!!!

    I also use organic cocoa powder like Marina, but you’ve got me wanting to try the carob powder. I also add in raw egg yolks for even more nutrition and cream if I have it. :)


    December 2nd, 2010 3:22 pm Reply
    • Darlene

      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.

      December 4th, 2010 2:06 am Reply
  • Sarah, The Healthy Home Economist

    Hi Kel, I use raw egg yolks too sometimes! Haven’t tried the cream though. WIll have to give that a go this weekend. It’s going to be really cold here this weekend!

    December 2nd, 2010 3:29 pm Reply
  • tara

    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.

    December 2nd, 2010 3:39 pm Reply
  • Sarah, The Healthy Home Economist

    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.

    December 2nd, 2010 4:05 pm Reply
  • Beth

    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.

    December 2nd, 2010 5:08 pm Reply
  • Elizabeth Walling

    Mmmm, this is definitely the perfect treat this time of year. Don’t forget to add egg yolks for even more creaminess and nutrition. 😉

    (Love the redesign, by the way. It looks great!)

    December 2nd, 2010 5:36 pm Reply
  • marina

    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!

    December 2nd, 2010 3:15 pm Reply
  • Kate @ Modern Alternative Mama

    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.

    December 2nd, 2010 6:48 pm Reply
    • Natalie

      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!

      December 3rd, 2010 5:17 pm Reply
  • tina

    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.)


    December 3rd, 2010 2:53 am Reply
  • Betty

    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!

    December 3rd, 2010 6:46 am Reply
  • Jenny

    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?

    December 3rd, 2010 3:23 pm Reply
  • Diana@Spain in Iowa

    Sarah, I love your videos and am going to give your cocoa a try! I’ll make sure to add carob powder to my next azure order.

    December 3rd, 2010 3:26 pm Reply
  • Sarah, The Healthy Home Economist

    Hi Jenny, yes – the chocolate extract would have trace amounts of caffeine in it. Not enough to bother most folks, but if you are super sensitive or allergic to it then by all means leave it out and just go with the carob powder.

    December 3rd, 2010 3:37 pm Reply
    • Jenny

      Thanks, Sarah. My husband is CRAZY sensitive to caffeine, and my son is too.

      December 3rd, 2010 6:55 pm Reply
  • Regina

    The PERFECT add on is a tsp of B.Radical Certified Organic Whole food antioxidant superfood. I purchased it the special going on in the resource page under Superfoods, and My two little ones & husband absolultely love it. Here’s the link:


    December 3rd, 2010 4:24 pm Reply
  • michael keenan

    Excellent, will give it a try. I have to “import” my raw milk from Pennsylvania to NJ!

    December 3rd, 2010 4:39 pm Reply
  • Tracy Youngblood

    I am looking forward to trying it. THanks

    December 3rd, 2010 5:05 pm Reply
  • Heather@food ponderings

    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!

    December 3rd, 2010 6:39 pm Reply
  • Sarah, The Healthy Home Economist

    Hi Megan, yes, you can most definitely use slightly soured raw milk for this. A great way to use it up and not waste a dime on your investment in REAL FOOD!

    December 3rd, 2010 11:15 pm Reply
  • The Food Hound

    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!!

    December 4th, 2010 3:20 pm Reply
  • Lynn Therrien

    Is there a charge for the videos? I can’t seem to watch any…


    December 6th, 2010 12:15 am Reply
  • Sarah, The Healthy Home Economist

    Hi Lynn, no charge for the videos. Must be a setting on your computer as all is well from my end.

    December 6th, 2010 12:54 am Reply
  • Naomi

    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?

    December 7th, 2010 12:32 am Reply
  • Rachel

    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.

    December 7th, 2010 11:41 am Reply
  • Sarah, The Healthy Home Economist

    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! :)

    December 7th, 2010 12:48 pm Reply
  • Charito Ranin

    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!

    December 8th, 2010 12:19 am Reply
  • Sarah, The Healthy Home Economist

    Hi Charito, thank for the well wishes. I just whipped up a batch of this for the kids’ school lunches today. We’ve got frost on the ground down here in FL! Very cold and its not even winter yet!

    December 8th, 2010 9:22 am Reply
  • Anita

    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.

    December 13th, 2010 2:44 am Reply
  • Sarah, The Healthy Home Economist

    Hi Anita, its granite tile. Glad you like it! :)

    December 13th, 2010 9:03 am Reply
  • Sarah Mulholland

    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!

    January 24th, 2011 6:38 pm Reply
    • Sarah, The Healthy Home Economist

      Hi Sarah, wonderful! Thank you for the testimonial.

      January 24th, 2011 6:53 pm Reply
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  • Francesco

    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!

    December 13th, 2012 2:50 pm Reply
    • Diana

      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 :)

      April 18th, 2013 11:02 pm Reply
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  • Reanna

    I just made this, and it is delicious! My kids liked it as well! Thanks for the recipe :-)

    November 7th, 2013 4:00 pm Reply
  • casio エディフィス

    casio エディフィス

    November 8th, 2013 2:02 am Reply
  • Amy Escobar

    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.

    November 8th, 2013 1:41 pm Reply
  • Erin Olson via Facebook

    I do cocoa, honey, a dash of vanilla extract and occasionally cinnamon or other spices.

    December 19th, 2013 10:19 am Reply
  • Raven Rozier via Facebook

    You can also add orange zest and a splash of coffee.

    December 19th, 2013 10:30 am Reply
  • Linda Forrester via Facebook

    You don’t need all that stuff! Just milk, honey and cocoa.

    December 19th, 2013 10:34 am Reply
  • Michelle Karwatt Anstadt via Facebook

    Raw milk, Yummmy !

    December 19th, 2013 10:42 am Reply
  • Cassandra

    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.

    December 19th, 2013 12:21 pm Reply
  • Dianna Donnelly via Facebook

    It seems that artificial sweetener is cheaper now than real cane sugar… it’s everywhere!!!

    December 19th, 2013 1:38 pm Reply
  • Lisa Berry Nicholson via Facebook

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

    December 19th, 2013 3:53 pm Reply
  • Danette

    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!

    December 19th, 2013 4:10 pm Reply
  • Sada Anand Kaur Khalsa via Facebook

    Make mine organic carob, maple syrup, cinnamon, vanilla, almond milk, steamed & foamy.

    December 19th, 2013 4:48 pm Reply
  • Dorsey Clark via Facebook

    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. :-)

    December 19th, 2013 4:57 pm Reply
  • Beth Aiken via Facebook

    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.

    December 19th, 2013 5:12 pm Reply
  • Erica Staton via Facebook

    Ever tried Choffey?

    December 19th, 2013 6:17 pm Reply
  • Sandra K Pulaski via Facebook

    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!

    December 19th, 2013 11:27 pm Reply
  • Gina Robinson Ungar via Facebook

    My son and I LOVE to make that recipe together, Sarah! It MSUT be followed by constructing a “table” out of cardboard bricks, and saying “cheers” about 18 times while clinking our mugs together. :)

    December 19th, 2013 11:33 pm Reply
  • Wendy Peebles-Leigh via Facebook

    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!

    December 20th, 2013 2:02 am Reply
  • Luciana

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    We never coerce any of our resourfce to perform any task and that’s why
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    March 12th, 2014 9:23 pm Reply

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