Combine water, cocoa powder, sweetener, and ginger in a small saucepan.
Bring to a simmer over medium heat while stirring regularly. Cocoa will sink to the bottom and may burn on the bottom of the pan if it isn’t stirred often.
When the mixture has come to a simmer and the cocoa and sweetener are completely dissolved, remove from heat and stir in the vanilla extract and heavy cream.
Add the Keto Chow and mix with a whisk or an immersion blender until dissolved and the drink is frothy.
Pour into a large mug and garnish with whipped cream if desired.
Notes
*If you prefer a less ginger-y taste, you can omit this for a softer taste.
Keyword Chef Taffiny Elrod, Gingerbread
Nutrition Facts
Gingerbread Hot Cocoa
Serving Size
12 oz.
Amount per Serving
Calories
352.87
% Daily Value*
Fat
23.04
g
35
%
Saturated Fat
14.58
g
91
%
Trans Fat
0.74
g
Polyunsaturated Fat
0.94
g
Monounsaturated Fat
5.42
g
Cholesterol
79.24
mg
26
%
Sodium
881.13
mg
38
%
Potassium
1817.85
mg
52
%
Carbohydrates
23.69
g
8
%
Fiber
7.86
g
33
%
Sugar
2.64
g
3
%
Sugar Alcohol
12
g
Net Carbs
3.82
g
Protein
28.4
g
57
%
Vitamin A
1875.78
IU
38
%
Vitamin C
120.36
mg
146
%
Calcium
799.1
mg
80
%
Iron
2.4
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Taffiny Elrod
Keto Chef
Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.