Hi Everyone! Today I’m sharing a recipe that I’ve been making nonstop for the past month. I’ve been keeping it all to myself, but it’s only fair that you get to drink this frothy, thick, creamy, rich hot chocolate, too. Sharing is caring, after all, and I am so, so appreciative of you! Let’s drink a mug of dark, dreamy hot chocolate and be friends. Deal? Deal.
Have you ever had bulletproof coffee? It’s when you blend grass-fed butter and coconut (or other medium-chain triglyceride) oil together with hot coffee to make an unexpectedly rich, creamy, latté-like cup of coffee. It sounds weird, but I love it on cold mornings when I won’t have time to eat breakfast right away. All that fat fills me up and definitely makes me feel good. Three cheers for fat!
This hot chocolate borrows the bulletproof concept but applies it to my most favorite subject of all: chocolate. The coconut oil is full of heart-healthy fats, and when blended, adds the creamy, frothy quality to this hot chocolate that I can’t get enough of. It’s not oily or greasy at all, I promise!
When I’m not working on a recipe for the blog, I don’t measure anything when I’m cooking. So, I’ve made this hot chocolate about 15 different ways. Eventually I measured it all out and narrowed it down to my favorite ratios. In the recipe you’ll see a few suggestions for substitutions, because I love this hot chocolate too much to limit you to only trying it one way. I love it most this way, but you might like it more with a few simple tweaks. Who knows? Variety is the spice of life, after all.
To make this, you’ll need: unrefined (aka virgin) coconut oil, cocoa powder, unsweetened chocolate, chocolate protein powder, vanilla, and a pinch of salt. Oh, and some boiling water or other liquid you love (like coffee or milk!). The liquid helps turn it into a drink, dontcha know. I used protein powder mainly because I always have a tub of Vega Sport Protein Powder sitting in the cabinet, and it adds a little plant-powered sweetness to this hot chocolate. If you don’t have protein powder, it’s no big deal. You’ll just choose whatever sweetener you want to add to your drink instead and all will still be right in the world.
Everything gets dumped into a blender, including the hot water, and a few seconds later you have hot chocolate. Easy, peasy. It’s especially satisfying on a chilly night when you’re snuggled up on the couch. Not that I have any experience in that department 😉.
If you make this recipe, let me know! Leave a comment here or take a picture and tag me #bakedgreens on Instagram so I can see your thick, creamy hot chocolate!
- 2 Tablespoons chocolate protein powder of choice (I used Vega Sport Protein)*
- 1 Tablespoon cocoa powder
- 1 Tablespoon unrefined coconut oil
- 1/2 an ounce of unsweetened chocolate (this is half of a baking square, or about a 1-inch piece)**
- 1/4 teaspoon vanilla extract
- 1 cup of water or milk of choice
- 1. Turn on a tea kettle to boil water, or bring water or milk of choice to boil via your preferred method (microwave, etc). Measure out 1 cup of boiling water and let it cool slightly while you assemble the other ingredients.
- 2. Put all ingredients into a blender, including water. Blend until chocolate is dissolved, about 30 seconds. The mixture should be thick and frothy.
- *The protein powder is the only form of sweetness in this recipe. You can omit it, but should plan to add 1-2 Tablespoons of your preferred sweetener to the blender. I've used honey, maple syrup, 1-2 dates, and cane sugar all with good results.
- **I've been loving Trader Joe's single-origin unsweetened baking chocolate for this recipe. Any chocolate can be used instead, but will yield a slightly sweeter, less rich hot chocolate. Depending on your taste preferences, this could be a great thing! If you only have chocolate chips in the house, I'd start with a heaping tablespoon of them instead of the 1/2oz of unsweetened chocolate.
- The coconut oil helps make this drink rich and creamy, so I usually just use water since I always have it around and it leaves this drink tasting extra chocolatey, which I love. I've tried this with coconut milk and whole milk, and both are great. If you aren't a fan of dark chocolate, using milk will definitely tone down the chocolate flavor.