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Maple hot cocoa

Maple Hot Cocoa

  • Servings: 2
  • Difficulty: easy
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A simple and easy recipe


  • 3 cups Whole Milk
  • 1/2 cup Real Maple Syrup
  • 1/2 cup Cocoa Powder


  1. Mix milk and syrup in a 2qt saucepan, then add cocoa
  2. Cook on medium heat, whisking gently until cocoa is combined.
  3. Continue to cook on medium heat until desired temperature, stirring occasionally.
  4. 4.If your hot cocoa begins to boil it may become thick and lumpy, remove from heat before boiling point is reached. Hot cocoa will be HOT, and will retain its heat. If a film covers the top it will trap heat inside so sip cautiously.


Per Serving: 470 calories; 14.9 g fat; 81.2 g carbohydrates; 15.7 g protein; 37 mg cholesterol; 158 mg sodium.

More details

Winter is my least favorite time of the year. Let’s just say that. It’s cold (even in coastal NC) and humid. Thankfully we don’t usually get snow!

One thing I enjoy about winter (and even early spring) is the excuse to make hot cocoa. If it’s cold- hot cocoa time. If it’s dark- hot cocoa. If I need a late night snack? Hot cocoa!

I created this recipe out of desperation… you see I’m allergic to stevia and xylitol. (found that out with hot cocoa in 2018) I’m also intolerant to cane sugar and monk fruit. This doesn’t leave me with many hot cocoa options. I tried a few different experiments and finally settled on real dark amber maple syrup. The taste is smooth, the sugar is easily digestible, and there are no chemicals in the processing of the syrup!

I learned also that when using cocoa powder by itself, you will want to add it right on top of the cold milk in the pot. You will also need to begin breaking it up right away. This way the cocoa doesn’t burn at the bottom or clump up into bitter chunks.

Cocoa should float on top!

As the milk warms up it will absorb the cocoa and you won’t have to stir as often. You should still stir every couple of minutes though.

The cocoa has been stirred in as milk warms

Keep the milk on medium heat to prevent scalding, if you are in a hurry you can turn it up, but stir continuously if you do. (Don’t say I didn’t warn you!)

Once you get your cocoa to the desired temperature you are ready to serve! I do this either by ladling it into mugs, or transferring it to a large measuring cup/pitcher to pour out of. Pouring into mugs from the pot doesn’t turn out very nice. Add whipped cream and a chocolate drizzle for a fancy touch or serve by itself.

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