For a deep chocolately taste, use Dutch processed unsweetened cocoa powder.
For a Mexican twist, try adding adding a pinch of chili powder instead of the cinnamon.
In some countries, hot chocolate is made with water and not milk, so if you are lactose intolerant, experiment to find the unsweetened milk that suits you best. Don’t hesitate to up the chocolate content if the taste seems thin. Remember that if you use a milk with added vanilla flavor, you won’t need to add any extra.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.