Recently I saw a post on social media about powdered coconut milk that was free from non-paleo/non AIP ingredients. I went on Amazon and ordered it immediately. Having powdered coconut milk meant that I could make a dry hot cocoa mix that should not only travel easily but also could then be mixed into hot cocoa with only the addition of hot water! Hurray!
I’ve reintroduced chocolate and cacao successfully, but I do still remember those days when I first began AIP and again when I did my AIP reset this summer when chocolate products were off the table. While roasted carob doesn’t taste *quite* the same as chocolate, I do think it’s better than nothing at all :) Luckily, it substitutes just great in this recipe so you can make it with either cacao or carob, depending on where you are on your health journey.
I developed this mix specifically to be mixed with water, but if you really want to make it even more luxurious, use it with hot coconut milk. Another way to make it even more special would be to add an AIP marshmallow--I know both The Urban Poser and Eat Heal Thrive have marshmallow recipes. I’ll probably skip the marshmallows with the hot cocoa because that’s a bit too much sugar for me, even if the sugar is technically compliant. I’m just happy to sip my hot cocoa on it’s own :)
For ease of transport, I’ll probably store the hot cocoa mix in plastic ziplock bags, but transferring the mix in a pretty jar and adding a little ribbon would make a really great, easy Christmas gift for someone who is Paleo, vegan, or simply avoiding dairy.
Hot Cocoa Mix (Dairy-free, Paleo, Vegan, AIP Adaptation)
Yields 8 servings
40 g (1/2 c) Cacao Powder
48 g (6 Tbl) Powdered Coconut Milk
85 g (1/3 c) Maple Sugar (or other granulated paleo sweetener, like sucanat, coconut sugar, evaporated cane juice etc.)
1/4 tsp Sea Salt
1/4 tsp Vanilla Bean Powder
- Sift the cacao powder & coconut milk powder into a medium size bowl. (Yes, this is an occasion where sifting is necessary.)
- Add the maple sugar, sea salt, and vanilla bean powder. Whisk to combine evenly.
- Transfer to an airtight container, such as a ziplock bag or small jars, for storage.
- Substitute 48 g (1/2 cup) Roasted Carob Powder for the Cacao Powder
- Increase the Vanilla Bean Powder to 1/2 tsp
Hot Cocoa Assembly
Yields 1 serving
8 oz very hot water
20 g (scant 3 Tbl) Paleo (or AIP Adaptation) Hot Cocoa Mix
- Heat the water in the microwave or on the stove until very hot.
- Mix in the hot cocoa mix & stir until very well combined. If the cocoa sits, it may begin to separate again, but simply stir it again to re-combine.
- For an even more luxurious beverage, use additive free coconut milk in lieu of water.
- Mix with coffee (if successfully reintroduced) for a mocha.
- Add in a dash of peppermint extract for a peppermint hot cocoa.
- Add some cinnamon for a spiced hot cocoa.
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