We’ve all marked off Thanksgiving on our calendars which can only mean one thing: the Holiday season is upon us! In truth, I’ve had my Christmas tree up for the past two years, so Thanksgiving coming and going means little for my decor... though I now feel within my liberties to add ornaments because, well, ornaments in the middle of June feels a little odd.
I’m truly a coffee-lover through and through, but around this time of the year, hot chocolate becomes synonymous with coziness, warmth, and good times! For that reason, I’ve decided to join in the fun, and of course, make a few changes of my own.
Growing up, I always loved my hot chocolate made with milk, preferably whole milk, as the creaminess was to die for! That I had been missing! With that being said, many recipes for non-blood-sugar-spiking hot chocolate wind up tasting watery, bland, and not worth the effort. Now, I’ve made hot chocolates with almond or coconut milk, a blend of water and heavy cream, just water, and many other variations; from all that experimentation, I’ve finally come up with the perfectly-rich and delicious hot chocolate.
Yes, this hot chocolate is perfect for this holiday season, but just like my Christmas tree, I don’t see any reason to halt the enjoyment - whether, in December or May, I hope this hot chocolate brings you as much joy as it does for me!
Here’s to health,
Need a guide to toping your hot chocolate with the most amazing whip cream? Click here!
Whats Collagen you say? We have just the article here!
Though any granulated sugar replacement will work, my favorite is Lakanto’s Golden Monkfruit Sweetener.
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I like things mildly sweet, so if 1 Tbsp of sweetener leaves the hot chocolate too bitter, add more to the taste.
The heavy whipping cream will only further the creaminess of the hot chocolate, but the collagen is a must for me as it mimics the texture I’d otherwise get using regular milk. That said, if you typically make your hot chocolate using water, feel free to omit the cream and the collagen.