How-to Make Healthier Hot Cocoa Mix
Prep time: 
Total time: 
Serves: makes about 3½ cups mix or approx. 18 servings
gluten-free, grain-free, paleo, vegan, vegetarian, dairy-free, nut-free, egg-free, with options for keto
  • 1 cup unsweetened cocoa powder, any kind you like (I prefer fair-trade raw organic cacao)
  • 1 cup coconut sugar (or other granulated sugar, granulated monk fruit is a great option)
  • 2 tablespoons arrowroot, potato or tapioca starch
  • 6 ounces unsweetened, semi or bittersweet chocolate, roughly chopped
  • ½ teaspoon vanilla extract, powder or the seeds from a tiny segment of fresh vanilla bean
  • ¼ teaspoon fine sea salt
  1. Combine all the ingredients into a food processor and blend until fine and powdery. If you don’t have a food processor, finely chop or grate the chocolate until it is as fine as you can get it, and whisk it into the remaining ingredients. This hot cocoa mix keeps in an airtight container at room temperature for up to 4 months.
  2. For Serving: In a saucepan over medium heat, heat one cup of milk (dairy, coconut, almond or others would work here too) until steamy. Add 3 tablespoons of hot cocoa mix. Whisk over the heat for another minute or two, until it begins to simmer and mix is completely dissolved. Pour into your favorite mug, top with mini-marshmallows or a dollop of whipped coconut cream. Enjoy.
  3. NOTE: This mix will keep all winter if stored in an airtight container.
Recipe by Tasty Yummies at