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I love making high-protein, gelatin-fortified hot chocolate. It’s bulletproof because it’s fortified with great fat, resistant starch and gelatin! You can make it AIP with carob and dairy-free milk. Get your cup of energy and happy here!
Resistant Starch & Gelatin
My many variations evolved yet again recently when I decided to add resistant starch (RS) to the mix. Fact is, I can’t get a baked good or prebiotic veggies into my body everyday!
Yet I do best (stabilized blood sugar levels and no constipation) when I have a form of RS each day.
I like to think of this hot cup as “bread and chocolate!” It has a very subtle protein powder texture, due to the flour- totally yummy actually. My boys love it. It also has scads of gelatin (find it here with discount, enter code BEAUTIFUL10 at checkout), so a winky bit of a sticky gooey texture. Plus so much foam! (For this reason, collagen doesn’t sub well. But use collagen if you don’t need it so foamy. Find it here.)
This is one creamy dream. And it’s bulletproof style, which means I blend in butter, ghee, cocoa butter (find it here), or coconut oil– great fats for well-rounded nutrition, and great flavor/texture! (If you’ve never blended butter or coconut oil into hot chocolate or coffee or tea before, it makes the drink extra creamy and delicious.)
The raw milk I use (coconut milk can be used, too, for the dairy-free version) adds protein, an addition that makes the gelatin more effective and complete— by combining the essential amino acids in milk with the non-essential (but still very much needed) amino acids that gelatin provides.
You can put less or more cocoa based on your dietary needs and your body. You can also use toasted/roasted carob powder, which is great and makes an amazing AIP version when using coconut milk!
Watch out: it thickens as it cools, tasting like a happiness of pudding in your cup. Getting busy and coming back to it could be a good thing!
What else about this cup? Carbs! My body needs more than just resistant starch. From this mug of goodness I get quality carbohydrates. I learned, after being on a very low-carb healing diet (GAPS) for 5 years, that my body needs carbs, preferably at every meal. Just a bit does the trick. But those carbs help protect my adrenals and my thyroid. (source) They help to give me energy and to balance the other nutrition I get in every meal: protein and fat. One beautiful tablespoon of Otto’s Cassava Flour blesses my body with that balance.
And by throwing my complex carbs into my morning steamer/hot chocolate those energy-rich carbs are easy to get, (when homemade baked goods or other complex carbohydrates are scarce).
As mentioned above, if you’re on the AIP Diet, just use the dairy-free and carob options below: soooo good!!
- 12 ounces raw milk or coconut milk (for dairy-free/AIP version)
- 2 Tablespoons butter or cocoa butter (or coconut oil for AIP version)
- 2 Tablespoons sustainably-sourced gelatin, see link below in Recipe notes*
- 1 Tablespoon cassava flour see link below in Recipe notes**
- 1-2 Tablespoons cocoa powder, depending on how dark you want it or toasted carob powder
- 2 teaspoons maple syrup or honey
- Heat raw milk until steaming and hot to touch, but not yet simmering. Place butter and maple syrup into blender.
- Add milk to blender. Top with cocoa, cassava flour, and gelatin. Puree on medium speed for about 12 seconds. Pour foamy, hot goodness into mug.