Super chocolate-y and healthy! Does it really get any better than that?
This paleo, vegan, and dairy-free hot cocoa gets a good-for-you boost with it's nutritious ingredients. It's super rich, luxurious, and has a creamy mouthfeel thanks to the coconut milk, dark chocolate, and dutch-processed cocoa.
Aside from its deeply chocolatey flavor, pink peppercorns add a slightly peppery, subtle berry flavor and a beautiful pop of color to this cozy mug of hot chocolate. This drink is dead-on delicious and an antioxidant powerhouse! I also like to add in some Spanish saffron threads when simmering the coconut milk.
Top the hot chocolate with crushed pink peppercorns, whipped cream, or marshmallows (see my homemade 3-ingredient paleo marshmallows) and you have yourself a cozy, comforting liquid chocolate gold!
Pink Peppercorn Hot Chocolate (Paleo, Vegan, Dairy Free, GF)
Ingredients
- 6 ounces dark chocolate
- 1/2 teaspoon pink peppercorns, crushed
- 1 tablespoon cocoa powder (dutch-processed preferred)
- 4 cups unsweetened coconut milk (about 2 cans)
- 3/4 cup water
- 5 tablespoons coconut sugar
- 1/4 teaspoon vanilla extract (optional)
- Pinch of salt
- Whipped cream, coconut cream, paleo marshmallows for topping
Instructions
- In a saucepan, bring the water to a simmer over medium heat. Add in the cocoa powder and whisk until no clumps remain. Add in the coconut milk and 1/4 tsp of the pink peppercorns and bring to a simmer. Then, add in the sugar, vanilla (if using), and bittersweet chocolate and simmer until melted and combined. Add a pinch of salt, if desired, and serve while warm. Top with marshmallows + the remaining crushed pink peppercorns, enjoy!
Notes:
Adapted from Paul Conte.