How to Make Hot Chocolate without Milk
Servings: 1 mug
Calories: 325kcal
Ingredients
- 2 tablespoon nut butter
- ½ oz unsweetened chocolate
- 1 tablespoon maple syrup plus additional to taste
- 1 tablespoon cocoa powder
- ⅛ teaspoon salt
- 1 and ¼ cups water
Instructions
- Add the baking chocolate and nut butter to a small saucepan and heat over medium low, stirring constantly, until melted and combined.
- Stir in the cocoa, maple syrup and salt. It will get thick but it will thin back out as you continue cooking it. Stir in ½ cup of water and continue to cook and whisk until smooth, about 2-3 minutes.
- Add the remaining water and cook, whisking for 3-4 more minutes until steaming and smooth.
- Pour into a mug, garnish if desired and enjoy!
Notes
Leftovers
The ingredients tend to separate a bit when stored, so I recommend enjoying it immediately. However, if needed, you can allow the hot chocolate to cool for 30 minutes at room temperature and then store in a jar or airtight container in the refrigerator for up to 1 day.
Rewarm in a small saucepan over medium heat, whisking constantly, for 4-5 minutes until heated through.
Nutrition
Calories: 325kcal | Carbohydrates: 27g | Protein: 11g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 314mg | Potassium: 470mg | Fiber: 7g | Sugar: 14g | Vitamin A: 0.3IU | Calcium: 157mg | Iron: 4mg
