Switching addictions: Coffee to sugar free hot chocolate with coconut oil.

Switching addictions: Coffee to sugar free hot chocolate with coconut oil.


I sit here sipping on a lovely, warm mug of sugar free hot chocolate with coconut oil – a recipe I devised myself and a drink that I’ve come to enjoy as my go-to comfort drink, no matter what time of day.


As a result of this new recipe, we drink very little coffee in this house any more.


I originally wrote about this recipe April 22, 2016, but decided to update it here after discovering a way to make it even better.

Recently, I learned of a new sugar free sweetener called Swerve and decided to try it. Although I did enjoy the hot chocolate before, I used xylitol and there was a distinct ‘chemical’ taste – as is the case with most artificial sweeteners. Swerve is great and has no ‘chemical’ taste. The only downfall with Swerve is it is much more expensive as it can only be purchased in smaller quantities.

This change makes a lovely hot chocolate if you can get past the high cost.

It is possible to use a combination of xylitol and Swerve to minimize the chemical taste – and cost.

The two new sweetening options are now included in the recipe below.


I’ve always loved hot chocolate, but steered away from it because of the high sugar content. Sugar has always been toxic to me, most especially in my later years. Since I stopped using sugar (and no longer have it in the house), I don’t suffer as many headaches, bladder infections, yeast infections, acne breakouts, stiff and achy joints and muscles, etc.

However, over the last holiday season, I used my new Keurig coffee maker to make store bought packaged hot chocolate mix and enjoyed it so much I was determined to find a sugar free hot cocoa recipe I could use.


Preparation and equipment for hot chocolate mix.


First, I searched online for a basic hot chocolate recipe and once I found one, substituted a sugar substitute in place of the sugar – in this case Xylitol.


Hot chocolate mix ingredients.


Xylitol is easy because it tastes the closest to sugar and is substituted 1:1, making it easier to calculate quantities.

There are some who say, although naturally derived, Xylitol, like any artificial sweetener, may have some detrimental effects. So far, I haven’t experienced any and find this is a great improvement on the ill effects of using sugar.

While I was researching hot chocolate recipes, I saw numerous articles about using a coconut oil and chocolate blend by the teaspoon in coffee, which was fine, but had to be blended each time – which was a royal pain.

Then I thought, “Why not try adding the coconut oil directly into the hot chocolate mix using the food processor? It would be easy to keep in an airtight container as coconut oil does not need refrigeration, and it could be whipped up in bulk using the food processor.

So, I experimented.

Gradually, through trial and error, I came up with this great recipe and broke it down into ratios so I could easily remember it and convert quantities.


10 parts powdered milk.

10 parts Swerve or 6 parts xylitol (or any combination of both).

3 parts extra dark cocoa.

1 part coconut oil. (Add an extra part of coconut oil for a richer drink.)

Using a 1/4 cup as a ‘part’ is perfect to fit nicely in a food processor. Any more will overfill the processor and make a mess – as I learned the hard way!

To prepare individual cups of hot chocolate, I use the hot water dispensing capability of the Keurig and pour 6 oz. hot water into a large mug. Then I measure 1/4 cup of the hot chocolate mix, add a couple of good sized sprinkles of cinnamon (optional) and top it off with another 6 oz. hot water, stirring as the mug fills.


Processing hot chocolate mix with coconut oil.


Blend well in a food processor. Pour into an air tight container and seal. There is no need to refrigerate. 


View of processed hot chocolate mix.


One thing, though – be sure to stir the mix lightly before measuring out for drinks as the ingredients can settle slightly causing the results to be a little inconsistent. It’s still a lot easier than blending every individual cup!


Packaging and storing hot chocolate mix.



I find the resealable dish pod containers from Costco are ideal for this (cleaned well in the dishwasher first, of course).

They are large enough to hold the entire recipe.  I actually use these containers for a lot of things including storing pasta, cereal, etc as they are square in shape and fit really well in the cupboards.


Quantities of ingredients for hot chocolate mix.

Don’t worry about making too much. Believe me, once everyone tastes it, it won’t be long before you have to make another batch.


Published by Christine Blythe

Christine is the owner and author for her three blogs: Empty Nest Ancestry, Feathering the Empty Nest, and Top Web Blog Tips. Periodically, if a post topic is appropriate to either of her other blogs, they will be published as a guest post by CJB.

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