You will never believe this super thick and creamy skinny hot chocolate is made with low-fat milk and has fewer than 250 calories per cup!
Hello! In case you haven’t noticed, I’ve slowed down a bit with my blog in the past few weeks. I’m nearing the end of my pregnancy and I’m just. so. tired. I literally can’t keep my eyes open past 9:30, and the evenings are normally when I work on writing posts, photo editing, and promoting on social media. I’ve decided it’s OK to cut myself some slack for a little while, and hopefully once the baby is here and we’re settled into a routine, I’ll get back to it. I’m not really too worried. I LOVE my blog and could never abandon it for long 🙂
- 3 cups low-fat milk (I used 1%)
- 1 cup evaporated milk
- 1 teaspoon pure vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon instant coffee or espresso powder (optional)
- Pinch of Kosher salt
- In a medium saucepan, combine the milk, evaporated milk, and vanilla and heat until just barely simmering.
- Meanwhile, in a small bowl combine the cocoa, sugar, cornstarch, coffee powder (if using), and salt.
- When the milk mixture is simmering, carefully pour about 1/4 cup into the cocoa mixture and whisk to form a paste. Whisk the paste back into the saucepan with the milk. Heat over medium heat until the hot chocolate is just barely starting to boil and you see one or two bubbles pop to the surface.
- Remove from the heat, pour into mugs, and serve, or store in an airtight container in the fridge for about a week.
- If you use 1% milk and full-fat evaporated milk (my preferred method), this hot chocolate has 237 calories per cup.