What’s better than a warm cozy cup of bulletproof hot chocolate made with Full Moon Ghee?
‘Tis the season for lots of treats — cookies, pies, and hot chocolate! This time of year it’s so easy to overdo it on all the desserts, which is why we like to treat ourselves to goodies that aren’t too bad for us, like these healthy desserts, or this super easy to make bulletproof hot chocolate! By replacing the butter with ghee in these recipes, we not only enhance the flavor of the treats, but we add some potential health benefits too!
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About 10 years ago, the concept of blending butter and MCT oil in coffee was introduced to the world. It’s touted as a way to turn your morning cuppa into a healthy meal replacement. It’s an energizing drink that helps you feel satiated, alert, satisfied, and focused. And since its introduction, people have bulletproofed pretty much any warm beverage they can think of, like Bulletproof tea and Bulletproof hot chocolate!
So, what’s the point of adding butter and MCT oil to your cup of joe (or tea or cocoa)? The addition of butter makes for an undeniably creamy coffee, plus it’s loaded with some good fats that’ll help you feel full. The MCT in MCT oil stands for “medium-chain triglycerides” which helps to boost ketone production (this is helpful if you’re on the keto diet, which we’re no experts on so we can’t really help you out with too much info there).
Ghee-ify the hot chocolate
At Full Moon Ghee, we pretty much always swap out butter for ghee for a bunch of reasons. And when it comes to making a cup of Bulletproof hot chocolate, we find that ghee performs much better than its lactose-filled, whey-laden counterpart. When you add ghee to your cocoa, you’re adding full-spectrum short, medium and long-chain fatty acids, omega-3 and -9 essential fatty acids, vitamins A, D, E and K, conjugated linoleic acid, and nine phenolic antioxidants!
The Recipe — Bulletproof hot chocolate
When the weather turns wintery, what’s better than coming inside after a day of romping in the snow and treating yourself to a sweet, chocolatey cup of cocoa?
- 10 oz unsweetened non-dairy milk (we like using cashew milk for this recipe)
- About 2 Tbsp unsweetened cocoa powder
- About 1 Tbsp maple syrup, to taste
- 1 Tbsp Chocolate Ghee
- half-pinch of sea salt
- Optional toppings: heavy whipping cream, or marshmallows (which are not Bulletproof, keto, paleo, Whole30, low-carb, etc-friendly, but sure are tasty)
- Heat the milk in a saucepan on medium-high heat until just boiling. Stir occasionally.
- Stir in cocoa powder, maple syrup, Chocolate Ghee, and sea salt. Don’t worry too much if the cocoa powder is still lumpy.
- Remove the pot from heat and pour the cocoa into an immersion blender. Blend on high for 30 seconds, until it’s creamy and frothy.
- Top it if you want and drink it now. (Don’t let the cocoa cool or else the ghee will separate the consistency will be ruined.)
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