Decadent Low-Carb Cocoa
IntroductionThis has a rich, creamy texture that is unlike any other hot cocoa I've tasted! This has a rich, creamy texture that is unlike any other hot cocoa I've tasted!
1 1/2 tablespoons cocoa powder (Hershey's Special Dark is, by far, the best for this!)
2 tbsp. splenda granulated
1/8 tsp. guar gum (optional)
8 oz. almond milk, unsweetened
1 oz. half-and-half
pinch of salt
Guar gum is found next to the gluten-free baking stuff. It thickens better than any starch I've used, and it gives this cocoa its slightly thickened, rich texture.
For a paleo version, skip the cream, add 1/2 tsp. of coconut oil, and replace the splenda with stevia.
Turn the burner to medium-high and whisk in the half and half, followed by the almond milk. Stir frequently until the cocoa has reached a bare simmer, and serve.
Serving Size: Serves 1
Number of Servings: 1
Recipe submitted by SparkPeople user BTVMADS.