Healthy Hot Chocolate With An Antioxidant Kick

Healthy Hot Chocolate With An Antioxidant Kick


Our healthy hot chocolate is a fresh take on a seasonal favorite that will help you cozy up this winter without serving your friends and family processed cocoa with an unhealthy amount of added sugar. Healthy hot chocolate differs from the conventional version because it uses real antioxidant-rich chocolate as its base rather than traditional processed mixes that contain added sugars.

Our healthy hot chocolate takes advantage of the superfood power of dark chocolate with none of the added sugar that likely contribute to metabolic diseases. Studies show that cutting down on added sugars like the ones contained in conventional hot chocolate can improve the health of children and adults in a short amount of time.

Dark chocolate is a delicious mineral-rich and heart-healthy food that aids in satiety, reducing cravings. We’ve substituted mucus-forming dairy with Clean-friendly almond and coconut milk. The healthy saturated fats in the coconut milk mixed with vitamin-rich almond milk create a powerful combination and energizing treat! The subtle flavors from rose petals, exotic saffron, warming cinnamon, and a pinch of spicy pepper add a wonderful flavor while contributing important plant phytonutrients, essential for preventing disease and keeping your body working optimally.

The kick of ginger in this healthy hot chocolate helps aid in digestion and settle your Holiday tummy woes. Feel free to tailor the sweetness of this treat by adding or subtracting low-glycemic coconut palm sugar. Use this recipe interchangeably with our Golden Milk and Medicinal Mushroom Tea to help continue to boost your immune system.

Serves 4

Cooking time: 20 minutes


1 quart almond milk

1 can full fat coconut milk

2 tablespoons thinly sliced fresh ginger

1⁄4 oz. dried rose petals

1 tsp. saffron threads, lightly crushed

3 sticks cinnamon

¼ teaspoon dried bird’s eye chili or other spicy pepper of choice

1 vanilla bean, split lengthwise

1⁄2 cup coconut palm sugar

1⁄2 lb. unsweetened baker’s chocolate


Combine milks, ginger, dried rose petals, saffron threads, cinnamon sticks, chilli, vanilla bean, and coconut sugar in a large, heavy saucepan over medium heat.


Slowly heat the milk while stirring to dissolve sugar. Cook for about 10 minutes. Remove from heat; steep 10 minutes. Strain into a large pot.


Heat strained liquid gently, then add bittersweet chocolate, coarsely chopped. Whisk briskly for 5 minutes to dissolve chocolate.




Recipe by Frank Giglio and photography by Lynn Karlin

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