Marisa Churchill author of Sweet & Skinny, demonstrates a delicious recipe for hot cocoa that has a spicy kick. Cinnamon, cayenne, star anise and fresh vanilla bean add a host of interesting flavors to cocoa powder. This is indeed the perfect recipe for the holiday season especially if you have kids. Spiced hot chocolate gets added warmth from a special blend of spices with an extra little kick. Marisa’s recipe has 75% less sugar and contains 30% fewer calories than a full sugar hot chocolate.
Skim milk/Reduced fat milk
2 Cup (32 tbs)
5 Teaspoon (Truvia® natural sweetener)
Unsweetened cocoa powder
1⁄3 Cup (5.33 tbs)
3 Medium (For Garnish)
1. In a small pot, combine the Truvia® natural sweetener, cocoa powder, cinnamon, star anise, salt, and cayenne and the vanilla bean (cut in half length wise; scrape the black seeds out of the pod using the back of a knife). Whisk in the milk.
2. Place the pot on the stove over medium heat. Whisk frequently so that nothing settles to the bottom of the pot and burns. Once the mixture comes to a boil, remove the pot from the heat. Add in the chopped chocolate and whisk until melted.
3. Pour the hot chocolate into the mugs. Garnish with a cinnamon stick and serve immediately.
This hot chocolate can also be made several days in advance, refrigerated, and reheated before serving.