You guys, this buttered hot chocolate is SO stinking delicious.
I mean it.
And yes, there is butter.
Although, sometimes we end up using coconut oil instead. That’s what’s great about it, it’s so versatile!
I have tried so many different hot cocoa variations over the years and this one has by far topped our list. My toddler became a little skeptical having tried so many recipes over this last year of his life, and there was no more cocoa left in his little cup after this one!
Yipeeeeeeee! #momwin
I absolutely love how much he loves his little Peace mug I picked up at TJ Maxx last week. I couldn’t resist!
My mind just went wild with all the shared moments we could have and of course cute pics we could take 🙂 They’re only little so long! (Now this cup has been used by our second son and soon our third – best purchase ever :D)
So let’s get to some buttered hot chocolate making!
CHOOSE YOUR COCOA AND SUGAR
Hot cocoa made from scratch is SO EASY and it’s so much better for you than the store-bought (although the Target brand we’ve used as backup when we’ve run out of cacao and it’s good). You get all the benefits of raw cacao – magnesium, iron, calcium, antioxidants, and its natural mood-boosting properties.
A huge benefit and plus in my book, is you get to choose your sugar. I will switch it up between organic cane sugar, coconut sugar, or turbinado sugar. Typically though, my favorite is cane. I’ll just add a bit less than the others since it’s so much sweeter.
With that said I am no saint, and sometimes when a packet is all you have on backup until the next grocery trip and your brain wants hot cocoa, go for the packet, my friend. I have. Pull a fast one and just comply. Like I mentioned, Target’s dark chocolate hot cocoa is pretty clean and delish.
Just don’t forget to add in the butter!
Now, if you’re not going to make a huge batch of hot cocoa in one setting, I recommend pre-mixing the dry ingredients, then adding in the liquid goodies once the milk has warmed. We usually have 6-8oz cups of hot cocoa, 3-4oz for the little man, so small batches are our thing. Otherwise, make the entire batch for all to enjoy.
FOR A VEGAN VERSION
If this SOUNDS good but you’re looking for a vegan version, just simply use vegan butter, coconut oil, or try our recipe for vegan hot cocoa. This recipe is from our shop Beet Street, and it was always a hot cocoa lover favorite.
TOPPING + FLAVOR IDEAS
Top your buttered hot chocolate with some whipped cream, our favorite organic Marshmallows, cacao nibs, chocolate chips, cinnamon, or add a drop of peppermint, wild orange, or even Lavender for a flavor kick!
I like to usually keep this simple and give the boys some marshmallows, and for me sometimes I’ll add in a shot of espresso (depending on the time of day), or a drop of peppermint oil.
This is a very easy milk frother, or if you’re on the hunt for an espresso milk frothing machine, I can’t recommend this one highly enough! My husband got it for me for Christmas (to save on Starbucks haha), and it’s been fantastic!
THE RECIPE
Buttered Hot Cocoa
Ingredients
- 1 tbsp Organic cacao powder
- 1/8 tsp Maca powder (if desired)
- 1-2 tsp Organic cane sugar (or sweetener of choice)
- Dash Sea salt
- 1/8 tsp Organic Vanilla extract
- 10 oz Milk of choice
- 1-2 tsp Butter or Organic coconut oil
Instructions
- In a small saucepan warm up the milk. If you have an espresso machine you can also steam the milk.
- Mix the cacao, sugar, and maca powder together in a small dish.
- Add the vanilla and butter or coconut oil to the milk. Mix until combined.
- Once the milk is quite warm, stir in the cacao powder mix.
- Serve and top with your favorite toppings!
