My famous low-carb hot cocoa recipe

Cocoa.md

Saucepan directions (preferred)

Ingredients:

• 10oz. heavy whipping cream
• 1 tbsp. dutch-processed cocoa powder (if this comes out too strong for you, try regular cocoa powder instead, or adjust the amount)
• 1/2 tsp. vanilla extract
• water
• sweetening ingredient of choice (if applicable)
• add-in of choice (I like to top with whipped cream)

Method:

1. Put most (8oz-ish, but I tend to eyeball it) of the heavy whipping cream in a small saucepan on low heat; add vanilla extract.

2. In a separate container (I use a smallish prep bowl), mix the cocoa powder with just enough water to make a thin paste of it. This shouldn't be thick like Sno Paste (the stuff we all used in kindergarten), but thin and as low on lumps as possible. If de-lumping takes you a while, don't forget to give the warming cream a stir so it won't get a skin on top or scorch on the bottom.

3. Scrape the cocoa mixture into the warming cream and whip with a whisk. Use the remaining cream to facilitate getting the last of the cocoa off of the prep bowl and into the pan.

4. Add you preferred sweetener if desired, and whisk until hot.

5. Pour into mug and enjoy.

Microwave directions (less work, but tends to involve floating cocoa lumps)

Same ingredients as above

Method:

1. Use a fork to beat cocoa powder and just enough water for a thin paste together in your mug.

2. Add cream and vanilla, then mix thoroughly.

3. Microwave for about 40 seconds.

4. Remove mug, rewhip, then return to microwave for an additional 40 seconds.

5. Remove from microwave, rewhip, add sweetener if desired, top, and enjoy.