Hot cocoa from a packet is chock full of empty calories, preservatives and hard to pronounce ingredients you (and your body) may not recognize. But, you can make a sweet-tooth satisfying version with just a few clean pantry staples in mere moments. Here’s how:

STEP 1: PICK YOUR COCOA

The most important part of hot cocoa is the cocoa, of course! You can make hot cocoa with cocoa powder or chopped chocolate. When selecting a cocoa powder, choose an unsweetened version to get the most pure chocolate flavor. If you’re selecting a chopped chocolate, look for dark chocolate with high cocoa percentages to be sure most of your cocoa isn’t sugar or milk solids. Any chocolate labeled with 65% or higher cacao is a great choice. Then, chop up the bars and get ready to swirl the chunks into warm liquid.

STEP 2: CHOOSE A LIQUID

最奶油最熟的热巧克力通常是用全牛奶制成的。牛奶中的脂肪使其乳脂状。但是，如果您选择用水，杏仁或椰奶制作可可，则不一定会造成可可。如果您选择用热水制作可可，则有几种方法可以使其在不使用所有牛奶的情况下使其乳脂状。（椰子奶油，有人吗？）

STEP 3: SELECT A SWEETENER

Because you’re using an unsweetened cocoa or a less-sweet chocolate, just a little bit of sweetener goes a long way toward making your hot cocoa enjoyable. A little drip of maple syrup, a drizzle of honey or agave or even a teaspoon of turbinado raw sugar makes for a slightly sweet, health-minded cocoa.

步骤4:香料

Once you’ve got the basics down, it’s time to spice up your cocoa! Add a sprinkling of cinnamon, or a teaspoon of vanilla powder or a vanilla bean. Use the recipe below to make coconut whipped cream to dab on top or top with a bit of shaved chocolate.

Four-Ingredient Hot Cocoa With Coconut Whipped Cream

Ingredients

For the cocoa

• 1 cup (240 ml) unsweetened milk, alternative milk or water
• 2 tablespoons (30 ml) unsweetened cocoa powder or chopped dark chocolate (65% cacao or higher)
• 1 tablespoon (15 ml) raw sugar, maple syrup or honey
• 1 tablespoon (15 ml) vanilla powder
• Coconut whipped cream for topping (recipe follows)

对于椰子奶油

• 1 (14-ounce or 397 gram) can of full-fat coconut milk
• 1/4 teaspoon (1.25 ml) flaky sea salt
• 1/2茶匙（2.5毫升）香草提取物
• 1 teaspoon (5 ml) honey or maple syrup

方向

For the cocoa

在微波炉中或在炉灶上的中火中加热牛奶或水。牛奶温暖后，加入可可粉，巧克力，香草粉和甜味剂，搅拌结合。将牛奶返回热量并温暖，直到完全合并可可或巧克力融化，混合物已达到您首选的温度。

品尝并根据需要调整甜度。搅拌，然后搭配椰子奶油，肉桂或其他香料。

对于椰子奶油

Refrigerate the canned coconut milk for at least 8 hours or up to overnight. Place a metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.

打开椰奶罐，小心不要摇晃它。将椰子奶油固体铲入冷搅拌碗中，并保留剩余的液体以供另一种用途。

Beat the coconut cream using an electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7–8分钟。加入糖和香草提取物，再打1分钟。如果需要，品尝并添加更多糖。

Serves: 1 | Serving size: 8 ounces of hot chocolate plus 1/6 of coconut whipped cream

营养（每份）：Calories: 171; Total Fat: 10g; Saturated Fat: 7g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 231mg; Carbohydrate: 19g; Dietary Fiber: 2g; Sugar: 15g; Protein: 1g

Lentine is a curious, classically trained chef and former pro athlete. She uses her bicycle, raw life and travel experiences and organic ingredients to inspire athletes and everyone to explore, connect and expand their human experiences through food. She previously worked as a Chef/Recipe Developer/Content Creator and Culinary Director at Skratch Labs – a sports nutrition company dedicated to making real food alternatives to modern “energy foods.” Today, she writes, cooks, speaks and shares ideas for nourishing sport and life with whole, simple, delicious foods.