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–+ servings
A cozy mug of lighter hot chocolate topped with a light dusting of cocoa powder, set on a wooden surface with a cinnamon stick beside it

Lighter Hot Chocolate

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Prep Time 2 minutes
Cook Time 7 minutes
Total Time 9 minutes
Servings 1 mug
Calories 115 kcal

Equipment

  • Small saucepan
  • Whisk
  • Measuring spoons
  • Measuring cup
  • Mug

Ingredients
  

For the Hot Chocolate

  • 1 cup skim milk or unsweetened oat milk for dairy-free
  • 1.5 tablespoons unsweetened dark cocoa powder Dutch-process recommended
  • 1 tablespoon pure maple syrup adjust to taste
  • 0.25 teaspoon pure vanilla extract
  • 1 pinch fine sea salt
  • 2 tablespoons warm skim milk for making the cocoa paste

Instructions
 

Make the Cocoa Paste

  • In a small saucepan, combine the dark cocoa powder, maple syrup, sea salt, and 2 tablespoons of warm skim milk. Whisk together vigorously until a completely smooth, lump-free paste forms. This step is key to a silky, clump-free hot chocolate.
  • Place the saucepan over medium-low heat and stir the paste for about 30 seconds, letting the cocoa bloom slightly in the warmth. This deepens the chocolate flavor.

Heat and Whisk the Milk

  • Pour the remaining skim milk into the saucepan with the cocoa paste. Increase heat to medium and whisk constantly as the milk heats.
  • Continue whisking until the milk is steaming hot and just beginning to show tiny bubbles around the edges, about 4–5 minutes. Do not allow it to reach a full boil.
  • Remove from heat and stir in the pure vanilla extract.

Finish and Serve

  • Give the hot chocolate one final vigorous whisk to create a light froth on top, or use a handheld milk frother for extra foam.
  • Pour into your favorite mug. Optionally garnish with a light dusting of cocoa powder, a cinnamon stick, or a tiny drizzle of additional maple syrup. Serve immediately and enjoy.

Notes

Storage: Leftovers or a larger batch can be stored in a sealed jar in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, whisking to recombine. Sweetness: Start with 1 tablespoon of maple syrup and add more to taste — cocoa powders vary in bitterness. Dairy-Free: Oat milk produces the creamiest result. Spiced Version: Add a pinch of cinnamon and tiny pinch of cayenne for a Mexican-style hot chocolate.

Nutrition

Calories: 115kcalCarbohydrates: 19gProtein: 9gFat: 1gSodium: 160mgFiber: 2gSugar: 14g
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