Creamy Healthy Hot Chocolate

Gluten-free | Sugar-free | Dairy-free 

Serves: 2
Cuisine: Bridget's Healthy Kitchen
Course: Beverages 
Difficulty: Easy

Whether it's freezing outside or nice and warm, who doesn't want a glorious cup of hot (or chilled) rich and creamy chocolate? This recipe is so satisfying it's hard to believe it has no sugar, gluten or dairy. 

I've included a few optional extras that you can add to your hot chocolate to spice things up even further, but feel free to leave them out if you wish.  

I’ve topped my hot chocolate with my Zero Sugar Marshmallows, which can be found in my Cookbook Treat Yourself Healthy.

Hints, Tips & Tricks

Serve this dreamy drink hot or chilled, and if you give it a quick blend before serving, you can enjoy it with a nice frothy top. 

Just like a Viennese Hot Chocolate, I use egg yolk as a thickener. You can leave it out, but remember, it's the egg yolk that gives the hot chocolate a nice creamy texture.  

This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin Powder, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here.

RECIPE

Ingredients

• 500 ml (16.9 fl oz) unsweetened coconut or almond milk
• 1 egg yolk
• 2 tsp cinnamon powder + extra for dusting
• 2 tbsp raw cacao powder
• 2 tbsp Pure as Inulin Powder, + extra for dusting 
• 1 tsp pure vanilla extract

Optional additions 

• 1 pandan leaf
• 2 cinnamon quills
• 60 g (2 oz) sugar-free chocolate chips

Method

1. Pour the milk into a heavy-bottomed pot and whisk in the egg yolk, cinnamon powder, cacao, inulin and vanilla. Turn the heat to medium and gently heat the mixture, often stirring to ensure the liquid does not catch on the pot's base and begin to burn. Do not let this boil, or the yolk will curdle.
2. If using any of the optional extras, add them now and stir in. 
3. Bring the pot almost to the boil, but do not boil. This technique is called scalding the milk. Give the pot one last stir to make sure all the ingredients are well combined. If using the pandan leaf, discard before serving. 
4. Serve hot, and feel free to froth the liquid with an electric handheld stick blender to make the chocolate frothy. You can also serve this as iced chocolate by allowing it to cool in the fridge and blending for a minute before serving. 
5. Sprinkle over some cinnamon and inulin before drinking.