Almond Milk Hot Chocolate

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hot chocolate, Almond Milk Hot Chocolate

hot chocolate, Almond Milk Hot Chocolate

Almond Milk Hot Chocolate:

This original recipe is by my friend Kelcie Yeo.  We modified it to take out the coconut nectar and replaced it with natural sweeteners that do not impact the blood sugar.  Try out this great almond milk hot chocolate recipe today!

If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.

hot chocolate, Almond Milk Hot Chocolate

Almond Milk Hot Chocolate

Prep

Total

Yield 3 servings

Ingredients:

Instructions:

Step #1:  Mix almond milk and coconut cream and simmer over stove on low heat.

Step #2:  Mix together keto maple syrup, stevia, vanilla and cacao powder to make a chocolate syrup.

Step #3:  Whisk in chocolate syrup until rich and creamy.

Step #4:  Serve with ( optional) coconut whipped cream (on top and a sprinkle of cinnamon).

***Nutritional info does not include optional ingredients.***

***The nutrition info for this recipe is based on the linked ingredients above**

Courses Dessert or Snack

Nutrition Facts

Serving Size 2/3 cup

Amount Per Serving

Calories 96

% Daily Value

Total Fat 5 g

8%

Total Carbohydrates 12 g

4%

Dietary Fiber 6 g

24%

Protein 3 g

6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

hot chocolate, Almond Milk Hot Chocolate

hot chocolate, Almond Milk Hot Chocolate

Dr Jockers Comments:

I love hot chocolate drink this often in the winter time.  It is low-carb, keto and fat burning and tastes delicious!  Try this out this winter and I believe it will be a family favorite.

Combining the nutritional synergy of the medium chain fats in coconut cream with the antioxidants in raw cacao and you will give you an incredible energy boost and improve your brain function.  If for some reason you are sensitive to almonds, you can do this recipe with only coconut milk and if you are sensitive to coconut, you could do it with just almond milk.

We flavored this recipe with keto maple syrup which is a combination of monk fruit and fiber blend and we added some extra stevia.  These are all natural sweeteners that do not impact blood sugar.  Let us know how you liked this in the comments box below.

hot chocolate, Almond Milk Hot Chocolate

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Dr David Jockers is passionate about seeing people reach their health potential in mind, body and spirit. He is the host of the popular “Dr Jockers Functional Nutrition” podcast and the author of the best selling books, “The Keto Metabolic Breakthrough” and “The Fasting Transformation.

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Comments

comments

Comments

  1. YUMMY!!! Made it for the boys and me! Such a nice afternoon treat! I did add a shot of espresso to mine. MMMMMMM

  2. Hi Dr. Jockers!
    I was wondering which brand of raw cacao you recommend? I heard it can be contaminated with lead.

    Thank you

  3. Hi,

    We are going to try to add in Bone Broth Protein (Chocolate Flavor) by Ancient Nutrition, have you tried it yet and if so, did it add more chocolate flavor?

  4. Dr.Jockers, If you get the severe vertigo reaction to coconut oil because you take medication that somehow has an attachment of the molecules in an unusual way is there any way to change that if you can’t stop the medication? Would coconut milk cause the same reaction? If the coconut oil is cooked in a recipe will that change the reaction?. I can use it externally with no problem. Thank you.

  5. I prefer mine with no added sweeteners (except spices) and definitely NO peppermint oil (due to its effect on the – at least MY – pyloric sphyncter)

    QUESTION for Dr Jockers:
    * With no sweeteners, does this break a fast?
    * Are benefits to having an unsweetened cocoa drink with fat and collagen in the morning (say after 13 hours of fasting) to put off eating my first meal a few more hours that way?

    1. It isn’t a true fast if you are having anything with calories, but for many people they find it easier to be in a calorie restricted state and compress their eating window if they do fat or fat and collagen. Do what you feel the best with! Blessings!

  6. Dear Dr. Jockers,
    I read several times that any brand of cocoa or chocolate, inclusive of organic, contains cadmium, toxic to kidneys. Can you please comment?
    Thank you, Miriam

  7. Chocolate is a poor substance for people to consume in that it is high in anti-nutrients. It gives me leg cramps the next morning even with low to moderate sweetener, so you can’t blame the sugar. The antinutrients prevent minerals from being absorbed. That’s how it works. I eat a diet moderate in sweeteners.

    You and lots of others don’t get cramps? That’s great. We are not all constituted the same way. My point, though, is that chocolate, while health-promoting for some people some of the time, should not be promoted as something good for everyone, all of the time, which has been going on for a long time now with the arrival of paleo/keto/high protein, etc. Here is an article that has (as far as I can tell) no agenda, they just give the facts. People who eat lots of animal products will glom onto the positive aspects of cocoa and ignore everything else, especially the fact that cocoa is addictive + it has psychoactive effects. Apparently the cocoa butter is beneficial.

    http://eatgenius.com/chocolate-a-double-edged-sword/

    The fact that cocoa is a tropical food is food for thought. Those of us of nontropical genetic backgrounds might want to consider this. However, I recognize that chocolate “tastes good” and we need some fun in our lives as well. My objections were to the presentation of chocolate as a health food.

    Indeed, I would say that people who are overmineralized with iron and zinc have an instinctive desire to take chocolate. Those 2 minerals are necessary, but like everything else in the world, there are points of diminishing returns.

    I thank you for taking my viewpoint into consideration.

    1. Yes some people have sensitivities to chocolate or have poor oxalate metabolism but by far and away the research is clear that organic dark chocolate is good for most people. Blessings!

      1. You make it sound as if we are all supposed to be able to easily metabolise oxalates and those who can’t are somehow “poor” in health or defective. My understanding is that oxalates are unsuitable for everyone and that is why our ancestors devised ways of preparing these foods.

        My point – and I did have one – is that chocolate is a fun food, tastes good and gives you a little buzz of joy, so it is okay to enjoy yourselves. But it is incorrect to promote it as having healthful qualities that cannot be found elsewhere. Thank you.

        And I hope you and yours have a Merry Christmas!

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