Chocolate Chips Cookies

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Holiday Libation - Hot Chocolate (Paleo & Anti-Inflammatory)

It is a tradition in our family to go on winter adventures of skiing, sledding and hiking (especially over the holidays) and pack a thermos of hot chocolate. Whether you are sipping on it at home around the fire or watching lights on the Christmas Tree, there is no better time to break out some mugs of hot coco.

I for one love of the flavors traditional hot chocolate as well as Mexican Hot Chocolate have to offer. Because each is delicious, but also quite unique I decided to give both recipes to you!

I hope this hot chocolate warms you up and fills you full of love over the winter season, or during summer nights around a camp fire. My goal is to give you as many options as possible as we swap out traditional foods for the same delicious foods without the inflammatory ingredients. Enjoy!



  • 1 can (1 2/3 cup) regular or light unsweetened coconut milk. I prefer organic coconut milk in a can as it eliminates much of the inflammatory fillers, oils and preservatives found in a carton. If you do not like coconut milk, you can use hemp or almond milk.
  • 2 tbsp + 1 tsp cacao powder Cacao powder is the raw and least processed form of chocolate. Considered a super-food, cacao is LOADED with health boosting antioxidants. You can find this in the baking aisle of most grocery stores, or have it delivered to your house via Amazon.
  • 2 1/2 squirts Vanilla Creme Liquid Stevia Known for it's sweetness without the sugar, stevia comes from the leaf of a plant. The liquid form is the least processed form a person can get, and delicious in this hot chocolate. Liquid stevia is also commonly found in the baking aisle of grocery stores or on Amazon.

NOTE: If you prefer to sweeten the hot chocolate with something other than stevia, try adding 1 tbsp of raw honey or pure maple syrup until you reach the desired sweetness.

  • 1 tsp vanilla extract


Add The Following Ingredients To Make Mexican Hot Chocolate:

  • 1 additional tsp cacao powder
  • 1/2 tbsp ground cinnamon


  1. Pour milk of choice into a pan and heat over the stove.
  2. As milk is heating up, add vanilla extract and cacao powder. The cacao powder will appear chunky at first, but will dissolve with stirring and heat.
  3. Add stevia or sweetener of your choice....tasting along to way to ensure the hot cocoa arrives at your desired sweetness! 
  4. Continue stirring so not to burn the bottom of the pot. Once cacao chunks are gone, remove from heat.
  5. Add Coconut Whipped Cream for a real treat! (see recipe below)





  • 1 can of full-fat coconut milk (cream only)
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/4 tsp pumpkin pie spice


To get started, you'll want to chill your can of coconut milk in the fridge for at least 6 hours, preferably overnight. When you remove the chilled can, be careful not to shake it.... you want the cream that floats to the top to stay separated from the liquid portion at the bottom.

Carefully open the can of coconut milk and scoop the thickened cream into a bowl. Reserve the remaining liquid in the can for a morning smoothie!

  1. Add the pure maple syrup, vanilla extract, almond extract and pumpkin pie spice to the heavy coconut cream. Mix thoroughly with a hand mixer...will take 3-5 minutes.
  2. Serve immediately over your hot chocolate. 

NOTE: This whipped cream will stay good in the refrigerator for 1 week! 

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