Ever since eating a vegan diet and no longer buying Swiss Miss, I have been trying different ways to use cocoa powder as a way to make hot chocolate.
I know I could buy the vegan powders at natural food stores, but they can be pricey and I’d prefer to make my own. Plus cocoa powder is so versatile I could use it for hot chocolate, desserts, and adding a chocolate taste to other foods.
Recently, I started using CocoCardio, which is cocoa powder, beet juice powder, and hibiscus extract. It might sound strange but it tastes like chocolate when you add a sweetener. It makes it a perfect addition to a hot chocolate that is even healthier than regular cocoa powder – it has tons of iron!
After multiple attempts of creating a hot chocolate that was perfect, not too sweet but not too bitter. I finally discovered a recipe of the perfect ingredients for a delicious, sweet treat that’s vegan. Plus it’s made in the microwave which makes it quick and simple!
- About 1 1/4 cups almond milk (enough to fill a regular sized mug)
- 1 scoop CocoCardio (or 1 tbsp unsweetened cocoa powder)
- 1/2 tablespoon maple syrup
- 1/4 teaspoon vanilla (optional)
- In a regular sized mug, fill the mug with the almond milk. Heat for 1 minute.
- Add CocoCardio (or cocoa powder) and stir until most clumps are gone. (I usually have to press some of the larger clumps against the side of the mug with the back of the spoon to break them up better.) Heat another minute, watching carefully so it does not overflow.
- Stir. Add the maple syrup and vanilla extract, if desired. Stir and enjoy!
What I love about this recipe is it is very adaptable. If you want a sweeter hot chocolate, add more maple syrup. If you want your hot chocolate to have extra chocolate flavor, add more cocoa powder. If you want a thinner hot chocolate, replace some or all of the almond milk with water.
If you would like to buy CocoCardio, use my code: LWZ362 for a discount!