I was still in the midst of my Whole 30 January when 30 inches of snow fell on my house. One thing I love to enjoy when I’m kept home from work due to a snowstorm is hot chocolate! One thing that I cannot make (trust me, I tried) without some form of sweetener? Hot chocolate. So now that I’m through with my Whole 30 challenge to kick of 2015 I can go back to my semi-sweet (as needed) paleo life. First up, hot chocolate! Why? Another storm is dumping snow on us and I’m still in my PJs. There is a base recipe for the hot chocolate and from there you have so many options for flavors!
Snow day!
Basic hot chocolate
Ingredients (per serving):
3/4 cup full fat coconut milk
1/3-1/2 cup Silk unsweetened vanilla almond milk
2 tbl. sifted cocoa powder
3/4 – 1 tbl. honey or maple syrup (if you want to be really good you can use Stevia or Monkfruit in the Raw to desired sweetness instead)
Paleo Hot Chocolate
Method:
Whisk together all ingredients in a small saucepan and heat through over medium-low heat.
Salted Caramel Hot Chocolate:
Add a pinch of pink Himalayan sea salt (or other fine grain sea salt) and 4-5 drops of Capella caramel flavor concentrate (available at http://capellaflavordrops.com/caramelV2.aspx)
Peppermint Hot Chocolate:
Once removed from heat add 1/8 tsp. peppermint extract
Mexican Hot Chocolate:
Add 1/4 – 1/2 tsp. ground cinnamon (depends on how much cinnamon you prefer), a pinch of cayenne pepper (optional), and after removing from heat 1/8 – 1/4 tsp. vanilla extract. You can also use a whole cinnamon stick as a stirrer.
Delicious Primal Cooking 
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