Diabetic Hot Chocolate will satisfy your chocolate cravings without unwanted spikes in your blood glucose levels. This velvety drink is whisked with reduced-fat milk, Date Lady chocolate spread, ground hazelnuts, and sugar-free chocolate. You can serve this decadent diabetic-friendly hot chocolate with sugar-free chocolate shavings on top and a cinnamon stick in warm glasses. Enjoy the essence of chocolate in this drink made mindfully!
As fall sets in and the autumnal colors start to take hold, I’m always reminded that this is the pre-start of the holiday season. The green leaves slowly turn to a mild yellow, then to orange, and finally to a deep red. It reminds me of the passage of time, with ideas to start a new menu that reflects the cooler days and upcoming holidays.
My family and I love this Diabetic Hot Chocolate recipe, sweetened naturally with a smooth consistency using Date Lady’s chocolate spread. Date Lady’s chocolate spread has the perfect blend of ingredients (dates, cocoa, coconut oil, cocoa butter, vanilla extract, and sea salt) in one jar to make this delicious beverage. This recipe is quick and easy to make and comes together in less than 3 minutes.
Origin:
Nothing is more quintessential than Hot Chocolate which is easy to make and the recipe is great on cooler days. Would it surprise you to find that this perennial autumn and winter drink could be as old as three millennia?
Historians think the cacao bean originated with the Olmec civilization of the Gulf of Mexico and was eventually perfected by the Mayans and the Aztecs. They believe that cacao beans were ground with chilis, and sweetened with honey, and other ingredients. They were served during religious ceremonies. As a chocolate aficionado, I can certainly appreciate and celebrate it.
As a consequence of the Colombian Exchange, the Spanish monarchy and aristocrats began partaking in this heated confection, sweetened with cane sugar. While the formula was kept secret, chocolate spread from Spain through France and Italy. This confection became so popular in Iberian society that chocolate was as synonymous with the Spanish as tea was addictive to the English.
With the Atlantic migration, the beverage arrived in colonial America via Europe in the late 17th century. At this time, cocoa processors began importing chocolate from Central America and sugar from the Caribbean. During the War of Independence the British levied taxes on tea that prompted Americans to start drinking chocolate … what a tasteful way of defying the British!
What is conching?
By the mid-19th century, cocoa butter was added through ‘conching’. Conching is the mixing and aerating of liquid chocolate where the bitter elements of cacao and water evaporate, leaving a plainer product. Other ingredients such as nut paste or sugar are added to amend the taste of the chocolate. Long story short, while chocolate was once the purview of adults, by the Victorian period, it also became (almost exclusively) the province of children. Thus began the legend of making quick recipes for Hot Chocolate during winter!
Frequently Asked Questions:
- What other flavors can I add to the Diabetic Hot Chocolate?
You can add the following:
- coffee (espresso)
- spices (ground cinnamon)
- extracts (peppermint)
- chili (a dash of cayenne pepper)
2. What toppings can I use for this recipe?
Add ground cinnamon, sugar-free chocolate chips, crushed nuts, cocoa powder, espresso, or maple syrup.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share your thoughts, comments, or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered straight to your inbox. From my pen to your table, Bon Appetit!
Ingredients for the Diabetic Hot Chocolate:
- Reduced-fat milk, sugar-free dark chocolate bar (or chips), ground hazelnut (or almond flour), Date Lady chocolate spread
How to make the Diabetic Hot Chocolate:
- In a medium saucepan, boil the milk. Add the ingredients, stir, and then whisk it with a hand or immersion blender.
2. Serve hot in warm glasses topped with sugar-free chocolate shavings and crushed hazelnuts, and/or cinnamon stick.
Tips:
- Stir on medium to low heat to prevent scorching the milk.
- Whisk the Diabetic Hot Chocolate with a hand or immersion blender or a milk frother for extra frothiness.
- Use fine dark sugar-free chocolate with at least 70% cocoa content.
- Chop or grate the chocolate fine to promote quick and even melting.
- I used Date Lady’s chocolate spread which contains cocoa, vanilla extract, salt, cocoa butter, coconut oil, and dates adding depth to the Diabetic Hot Chocolate.
Serving suggestion:
Serve the Diabetic Hot Chocolate with chocolate shavings and crushed hazelnuts. Garnish (optional) with a cinnamon stick and/or cocoa powder.
Storage:
Refrigerate the Diabetic Hot Chocolate in boxes for 2-3 days and reheat gently in a pot or microwave.
Other healthy hot drinks that you might like:
Diabetic Hot Chocolate
Equipment
- Stovetop, whisk or immersion blender
Ingredients
- 2 cup reduced-fat milk
- 1 tbsp ground hazelnut
- 2 tbsp sugar-free chocolate grated, use half for topping
- 2½ tbsp Date Lady chocolate spread
Instructions
- Prepare the ingredients.
- In a medium saucepan, boil the milk. Add the ingredients, stir, and then whisk it.
- Serve hot in glasses topped with chocolate shavings, and crushed hazelnuts, and/or a cinnamon stick.
Notes
- Stir the pot and use a hand or immersion blender to whisk the hot chocolate milk.
- Add more skimmed or reduced-fat milk or chocolate spread to adjust the consistency depending on your preference.
Nutrition
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