Starbucks Hot Chocolate Made Skinny recipes
This recipe offers a 'skinny' adaptation of Starbucks hot chocolate, focusing on fat-free milk, cocoa powder, and a sugar substitute to create a lower-calorie beverage. It's a quick and simple method to enjoy a classic comfort drink without the usual caloric load, perfect for a guilt-free indulgence.
Equipment
- 1 Small Saucepan For gentle heating of liquids
- 1 Whisk To ensure smooth blending and prevent lumps
- 1 Set of Measuring Cups
- 1 Set of Measuring Spoons
- 4 Mugs or heatproof glasses For serving
Ingredients
Main
- 1 cup fat-free milk
- 1 tablespoon instant nonfat dry milk see food facts
- 1 tablespoon plus 2 teaspoons unsweetened cocoa powder choose a good quality one like, Ghirardelli, Droste or Scharffen Berger
- 2 teaspoons Truvia Splenda or Equal (~3 packages)
- ΒΌ teaspoon vanilla extract
Instructions
- In a small saucepan, combine the instant nonfat dry milk, unsweetened cocoa powder, and your chosen sweetener (Truvia, Splenda, or Equal).
- Gradually add the fat-free milk to the saucepan, whisking constantly to thoroughly dissolve the dry ingredients and prevent lumps.
- Place the saucepan over medium-low heat and continue to whisk gently but consistently.
- Heat the mixture until it is hot and steamy, but do not allow it to boil, as this can affect the milk's flavor.
- Remove the saucepan from the heat once the desired temperature is reached and the mixture is smooth and well combined.
- Stir in the vanilla extract, ensuring it is fully incorporated.
- Taste the hot chocolate and adjust the sweetness if necessary.
- Carefully pour the hot chocolate into four serving mugs.
- Serve immediately, optionally garnished with a light dusting of cocoa powder or a dollop of fat-free whipped topping if desired.
Notes
Achieving a rich flavor in a 'skinny' hot chocolate relies heavily on the quality of your cocoa powder; invest in a premium brand like Ghirardelli for depth without added fat. When heating the milk, maintain a medium-low flame and whisk continuously to prevent scorching and ensure the dry ingredients fully dissolve, yielding a velvety texture. Avoid boiling the milk, as this can alter its flavor profile. Adjust the sweetener to personal preference, as palates vary. A tiny pinch of fine sea salt can remarkably amplify the chocolate's natural notes, even in a sweet application.