***Please remember that while ingredients in recipes are not subject to copyright, the method is. Feel free to re-post these recipes on your site with different instructions and please attribute the (original) recipe, with a link, to A Helping of Hope. Thanks!***
Almost all syrups today are corn-syrup-based. Whether you make hot chocolate from a syrup or a packet, chances are it has over a dozen ingredients on the side that are far from healthy. Wouldn’t it be nice to have a rich-tasting, healthy, simple hot chocolate recipe that doesn’t take much more time than nuking four cups of instant chocolate? Look no further!
Overview: Combine cocoa powder and honey over low heat. Slowly incorporate milk or cream and mix thoroughly so chocolate-honey isn’t left on the bottom. Heat until “touchably hot” with a pinky finger. Do not boil. Serves four (consider adding some honeymallows). Syrup option: combine honey and cocoa powder in advance, 3:2 ratio, and store in a glass container at room temperature; use 2-1/2 TBSP for each 8 oz. serving. Make sure to add syrup to pan before adding milk. Cold Chocolate Milk option: mix ingredients in the glass quart jar in the same order as the method below (but without heat, obviously). It takes a little bit more “elbow grease” to mix the cocoa powder and honey without applying any heat; you’ll have to incorporate the cold milk more carefully so the honey doesn’t harden prematurely. If you have difficulties, try making it in the pan first with a little heat and once mixed well, turn off the heat. The chocolate milk should still be cold since it takes a few minutes to warm to “hot chocolate” temperature.
- 1/4 cup Hershey’s Natural 100% Cocoa powder (NOT “dutched”: no alkali)
- 6 TBSP honey
- 4 cups whole milk or cream
- drop of Olive oil (optional; to coat Tablespoon)
- Measures: quart jug, 1/4 cup, 1 TBSP
- Small saucepan/pot (avoid nonstick)
- Mixing spoon
- Combine cocoa powder and honey in the pan over low heat, stirring constantly with a mixing spoon.
- Slowly pour a little milk in, incorporate thoroughly, add a bit more milk, mix thoroughly, etc. until the dark brown syrup is medium brown; then slowly drizzle in milk and mix rapidly so that the color remains homogeneous.
- Raise heat to medium-low and mix slowly, making sure to scrape the bottom of the pan with the spoon so no chocolate-honey is left behind. When the milk is comfortably hot to the touch, turn off heat and serve.