Pour the non-dairy milk and coconut milk into a small saucepan. Warm over medium heat, then stir in the chocolate chips.
Stir until melted and heated through (there may still be small particles of chocolate chips, I love that!). Taste and add sweetener as needed. Remove from heat and stir in the pure vanilla.
Pour into 2 large mugs and serve with coconut whipped cream if desired.
Video
Notes
Nutrition info doesn't include any added sweetener and uses ChocZero Chocolate Chips. (Carbs-Fiber=Net Carbs)
For the coconut milk, I recommend Thai Kitchen, Sprouts, or Native Forest brands. I prefer these brands because others may lend an aftertaste.
I don't recommend storing the canned coconut milk in the fridge for this recipe. If you do, it will separate and be hard to stir. If it does separate, though, simply heat it over low until combined. Or, just use the coconut cream that has separated and it will be that much thicker!
The taste of this hot chocolate largely depends on the taste of the chocolate chips so choose some that you really like!
For a low-carb sweetener, any preferred sweetener will work. I like to use monk fruit sweetener with allulose, pure allulose, or xylitol (powdered or granulated) because they dissolve beautifully and have NO aftertaste!
If you choose pure allulose keep in mind that it's not quite as sweet as other sweeteners so you may need to taste and add more as needed.
For a paleo sweetener, monk fruit, allulose, and (as far as I know) xylitol are all Paleo-friendly! However, coconut palm sugar is just as delicious 😄
For the chocolate chips, I really like ChocZero because they're both keto and paleo-friendly and taste delicious. Or if you're not low-carb, Enjoy Life Dark Chocolate Chips are a great option too!
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