Winter is here and we’d like to share this deliciously simple hot chocolate recipe with you, which we’re hoping will help to get you through these next few weeks of cold weather. In this recipe we combine organic dark chocolate powder, grass-fed heavy whipping cream (hold the cream if you want a dairy-free alternative) and coconut milk for a creamier consistency. Cooked over the stovetop, we add in fresh vanilla bean pods and ground cayenne pepper for an extra boost of flavor. The key ingredient in this hot chocolate recipe is the grass-fed collagen protein powder. Collagen powder offers an incredible amount of health benefits, bringing this hot chocolate recipe to a whole new level of healthy.
As you continue reading we’ve created a list of some of the top health benefits of collagen protein powder for you. Collagen powder is also heat stable which means high temperature will be unable to denature any the collagen’s properties, perfect for hot chocolate or even coffee.
Health Benefits Of Collagen Protein Powder:
- Provides proteins that regenerate skin, cartilage and bone.
- Proline and Glycine are building blocks of cartilage and aid in recovery after exercise.
- Promotes skin hydration
- Aids in the formation of creatine in the body
Prep Time: 3 Minutes || Cooking Time: 15 Minutes || Total Time: 18 Minutes
- 6 Tablespoons organic dark chocolate powder
- 1-2 Tablespoon collagen protein powder
- 1-2 teaspoons cayenne pepper, grounded
- 1 teaspoon cinnamon, grounded
- 1-2 fresh vanilla bean pods, split lengthwise
- 2 cups unsweetened coconut milk
- 1 cup grass-fed heavy cream
- 1 small saucepan
- 1 small mixing bowl
- wooden spatula
- wire whisk
- 1-4 ceramic mugs
Preparing Your Hot Chocolate:
In a small saucepan, heat 2 cups of unsweetened coconut milk with the vanilla bean pods over medium-low heat. Let simmer for 10 minutes, or until it starts to steam.
As the coconut milk is heating, combine all of your dry ingredients into a small mixing bowl. Once the coconut milk is fully heated, remove vanilla bean pods.
Using your wooden spatula, add dry coco mixture to the coconut milk. Stir until blended. Continue stirring for about 5 minutes, this will allow the collagen protein to fully dissolve.
Gradually pour 1 cup of grass-fed heavy whipping cream into the saucepan. Increase the heat to medium and continuously whisk until your hot chocolate mixture thickens, 3 – 5 minutes. Do not allow the mixture to boil. Remember, if you would rather create a dairy-free version of this recipe you can easily replace the heavy cream with an extra cup of unsweetened coconut milk.
Remove from heat. Serve immediately and enjoy!