Most instant hot cocoa mix recipes call for powdered dry milk. Unfortunately, whole milk powder isn’t that low in carbs. That’s why I chose to use powdered coconut milk instead. I just happened to have a canister of powdered coconut milk in my pantry cabinet. Each tablespoon serving has only 1g carb which is more like 3g carbs per tablespoon. The other great thing about using coconut milk is that you get the benefits of coconut oil as well. The brand I buy is 65% virgin coconut oil. The fat in coconut milk is much healthier than dairy fat.
Topping hot coffee or chocolate with whipped coconut cream will add the extra benefit of coconut fat in your diet. When making a cup of hot cocoa with this homemade instant hot chocolate mix, I always choose to top it off with whipped coconut cream.
It also makes a difference with the cocoa that you use. Regular Hershey’s or store brand might be okay in a pinch, but if you want the best taste, go for a higher quality unsweetened cocoa powder. Organic brands are typically the best and this one has an exceptionally rich flavor.
Another thing that really ups the flavor in this homemade instant hot chocolate mix is using Sukrin Gold. The low carb brown sugar substitute really enhances the flavor of the chocolate. I like the taste much better than using only a plain sweetener like Swerve.
- 3/4 cups coconut milk powder
- 1/2 cup Sukrin Melis or other powdered sweetener
- 1/2 cup Sukrin Gold
- 3/4 cup cocoa
- 3/4 teaspoon salt
Mix all ingredient together.
Store in a covered container.
To use: Add 3 Tablespoons mix to one cup hot water and stir well.
Each serving has about 15g erythritol
Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice.