Health freaks often spat upon hot chocolate unless it’s a special mix bought from a gourmet or natural store.  I have found, however, that despite these mixes being delicious, they are much too expensive.

Still, after you’ve had the good stuff, it’s difficult to return to Swiss Miss and Ovaltine.  Rather than spend lots of money on these gourmet mixes or at a café, I decided to take matters into my own hands last winter when I wanted some good hot chocolate quite frequently.  However, unable to escape my health-freak nature, I’ve modified a classic cocoa recipe to make from scratch.  My alternative suggestions make a possibly dairy-free (vegan), and/or low-glycemic (for those concerned with blood sugar levels).  If you just want a hot cocoa recipe with the conventional ingredients, I added them as well.

For six servings

Stovetop:

1/2 cup sugar or 1/3 cup agave (low-glycemic), or stevia to taste (for no calorie natural sweetener)

1/4-3/4 (depending on how dark you want it) cup fair-trade certified cocoa powder (think natural food isle/Trader Joe’s/Whole Foods)

1/2 teaspoon cinnamon

Pinch of sea salt

1/3 cup hot water

4 cups of milk or one of the following: unsweetened vanilla almond, rice, coconut, hemp, oat, hazelnut or soy milks

Although this makes six servings, I would recommend doubling the recipe if you want to serve six-eight actual people, since a serving is eight ounce, which is much smaller than most mugs.  Combine cocoa, salt, sugar (or sweetener), and cinnamon in a saucepan big enough for at least four more cups more of liquid.  Add hot water, which could be microwaved for as little as 30 seconds or as long as a minute, depending on your microwave.  If water is heated on the stove, it doesn’t need to be boiling.

Put this mix on the stove over medium heat until it boils.  To avoid burning, stir constantly with fork or wire whisk until boiling.  Add the four cups of your milk of choice, and only keep it on the stove long enough to heat it through.

There’s no need to boil.  Serve immediately.  My recommendations: use almond, coconut, or hazelnut milk for especially rich and creamy cocoa.   Chill in the fridge for iced chocolate in the summer and add whipped cream!

Microwave:

Single Mug serving, which is a bit like making your own hot cocoa mix, rather than buying it from the store.

1-2 tablespoon cocoa powder

1 teaspoon sugar, agave or stevia, to taste

Pinch of sea salt

Pinch of cinnamon

About a cup, or mugful, of milk or one of the following: unsweetened vanilla almond, rice, coconut, hemp, oat, hazelnut or soy milk

Combine dry ingredients in a bowl (only combine sugar if using standard cane sugar/granulated sugar, or stevia.  Do not combine dry ingredients with agave).  Heat your milk alternative in your microwave-safe mug about a minute and a half to two minutes, depending on your microwave.  It doesn’t have to boil.  Pour in your dry ingredients and stir vigorously until it’s well combined with fork.  If using agave, add it now.  Drink immediately.