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Bulletproof Hot Chocolate is the ultimate comfort food beverage. This drink is filling and satisfying, but it won’t weigh you down because it digests so efficiently! Great for Paleo, AIP, Keto and GAPS, enjoy this healthy treat.
I love making high-protein, gelatin-fortified hot chocolate. It’s bulletproof because it’s fortified with great fat and gelatin!
The AIP version uses carob and dairy-free milk. Happy nutrition in this warming cup!
Different fat options for Bulletproof Hot Chocolate
If you’ve never blended butter or coconut oil into hot chocolate, coffee or tea before, it makes a hot drink extra creamy and delicious!
Bulletproof means you can blend in one of several fat options, depending on your diet:
- butter — my favorite choice, but not suitable for initial stages of AIP or GAPS; for AIP: Use coconut oil, as the recipe says, and it’s still wonderful.
- ghee — gentler than butter, suitable for some on GAPS; omit for AIP, unless you’ve reintroduced it successfully.
- cocoa butter (find it here) — my other favorite choice, great for Paleo, Keto and fine for full GAPS, not AIP.
- coconut oil — a classic in bulletproofs, nutrient-dense, it’s great to use half coconut oil, and then half ghee, MCT oil or butter; for AIP elimination phase: use coconut oil only in this recipe
The fat doesn’t float or stay separate. Instead, it makes a creamy, foamy, delicious hot beverage that digests efficiently and satiates in the process. Bulletproofs are filling, in a good way.
Other key ingredients in Bulletproof Hot Chocolate
- Cocoa or carob — You can put less or more cocoa based on your dietary needs and your body. You’ll use roasted carob powder for the AIP version.
- Milk options: You can use whichever milk you already use and enjoy for your diet: raw milk, coconut milk (for AIP and all), avocado milk (AIP and all), nut or seed milk
(not for AIP), tiger nut milk (AIP but not for Keto or GAPS). If you use a milk with protein, such as raw milk or a nut milk, that addition 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. Or enjoy meat with your drink, for the same benefit. - Gelatin — I love the role of gelatin in this drink: it makes a fine foam on top, adds protein (and makes the drink into a pudding if you choose to chill it). Most importantly, the foam and protein. Use 1 to 2 tablespoons depending on preference: 2 makes the drink a little sticky on your lips (which I like, but not everyone does), higher in protein and creates a finer foam, plus a firmer pudding treat when chilled.
- Sweetener of choice: Paleo, AIP — Use honey or pure maple syrup; coconut sugar is fine too. GAPS — Use honey. For Keto and Low Carb, use stevia, to taste (start with 5 to 8 drops) or a liquid low carb sweetener of choice. The Low Carb version of this recipe has just 2 grams net carbs.
Variations
Milk alternatives
Surprisingly, if you don’t want to use milk, you can actually use water or strong mint tea in this recipe, instead! Just add 1 extra tablespoon of fat to compensate.
You can certainly use coffee, too (not for AIP), or herbal coffee, to make a mocha.
Gelatin chilled
Because of the gelatin in this recipe, the recipe produces extra foam and sets up when chilled. My boys like any leftovers eaten from the fridge with a spoon — a kind of hot chocolate pudding. (Find the best gelatin here.)
If you want to sub the gelatin for collagen, you can do that, but you won’t get as fine of a foam.
Paleo & AIP variation with Resistant Starch
To add resistant starch (RS) and prebiotics to the other nutritious ingredients in this cup (great for colon health, constipation and the gut ecosystem), simply add 1 Tablespoon of Otto’s Cassava Flour or 1 Tablespoon of tiger nut flour — before blending your Bulletproof.
If you go this route, I like to think of this hot cup as “bread and chocolate.” 🙂 Adding flour adds a subtle protein powder texture that we don’t mind. My boys love it.
Bulletproof Hot Chocolate (Paleo, AIP, Keto, GAPS)
Equipment
Ingredients
- 12 ounces milk of choice: raw milk, nut milk, coconut milk for AIP version (or other approved milk); mint herbal tea may also be used or even water: If you use tea or water, increase the fat to a total of 3 Tablespoons.
- 2 Tablespoons butter , ghee or cocoa butter, or a combination (AIP: Use coconut oil); MCT oil may also be used for 1 of the Tablespoons.
- 1 to 2 Tablespoons gelatin <-- see link or below in recipe Notes (Use 1 to 2 tablespoons depending on preference: 2 makes the drink a little sticky on your lips (which I like, but not everyone does), higher in protein and creates a finer foam, plus a firmer pudding treat when chilled.)
- 2 Tablespoons cocoa powder OR for AIP: roasted carob powder
- 1 Tablespoon sweetener of choice : maple syrup or honey; OR low carb sweetener for Keto (you may increase sweetener, to taste, if preferred); stevia may also be used: start with 5 to 8 drops
Instructions
- Heat milk until steaming and hot to the touch, but not yet simmering. Place fat and sweetener into blender.
- Add milk to blender. Top with cocoa and gelatin. Purée on medium speed for about 12 seconds. Pour foamy, hot goodness into mug. (If you want your drink hotter, you may now also pour it back into the saucepan to obtain optimum heat. But I don't like blending liquids that are too hot to preserve the integrity of the blender [which is usually plastic].)
Notes
*Find gelatin here (that's grass-fed AND pesticide-free, from a great company). Enter code BEAUTIFUL10 at checkout for 10% off your entire order.
Nutrition
Renee Kohley says
Ooo I love this idea! I might need to make it purposely forget it so I can have that pudding in a cup!!
Megan Stevens says
Ha, yes! 😉
Emily @ Recipes to Nourish says
Megan this sounds amazing!!! I can’t wait to try it soon. What a great idea! YUM!
Megan Stevens says
Thank you!
Anne says
Yum!!!! This looks so delicious! I’ll have to try this soon! 🙂 Could you substitute the gelatin for something else?
Megan Stevens says
Yes, for sure. I made myself hold back from several alternatives, for the sake of simplicity, to not over-complicate this one recipe. But I love the idea of using slippery elm! And we have done it successfully!
Abbey Sharp says
mmmm this looks soooo comforting and delicious. I cant wait to try it out.
Megan Stevens says
Thank you, Abbey. Hope you love it!
linda spiker says
Oh my gosh this does sound like a creamy dream! And you know my penchant for chocolate!
Megan Stevens says
Ha, yes! You’d love this foamy goodness!
Tash says
Oh yum! I can think of all sorts of delicious powdered herbs to add to this (like rose petal, ashwagandha, or rhodiola)! Sounds delicious!
Megan Stevens says
Yes, agreed! I totally had to hold myself back! I’m the queen of variations. Must. Keep. Simple. Sometimes. 😉 I like your ideas!
Elaina Newton says
This sounds like such a creamy treat! I really need to order some gelatin so I can try it! Thank you for sharing such great info on the ingredients. 🙂
Megan Stevens says
You’re welcome! 🙂
Lindsey Dietz says
I love this recipe! Can’t wait to try it — and try it out on my kiddos too!
Megan Stevens says
Yay, yes!
Kelli Shallal MPH RD says
Love that you wrote about all the ways this nurtures you, I love bulletproof coffee but my hubby doesn’t drink coffee so he hasn’t had it, this would be perfect!
Megan Stevens says
Oh, great, I’m so glad! I hope you can enjoy this blender-full of goodness together.
Shannon Hudgens Soehl says
How long will your cookbook be on sale? I really, really want it, but no money until June 1st. I have tried so many recipes for GAPS style desserts with no success and I am tired of wasting ingredients. I tried chocolate donuts last night and they fell apart. I am beyond frustrated, I was almost in tears. I just want a little something sweet sometimes! Your cookbook looks like it will do the trick 🙂
Megan Stevens says
Hi Shannon! Which version are you looking at, the softcover from Amazon (http://amzn.to/1TQSumu) or the eCookbook? The eCookbook price will stay the same. The Amazon price right now is at its height. I wish I could control that one; but Amazon does mark it down occasionally. I hope that’s helpful and that you LOVE the cookbook when you get it. No more tears, just inspiration and reliable recipes! xo
Shannon Hudgens Soehl says
Thanks Megan. I as looking at the ebook. Cant wait to try it!
Megan Stevens says
Yay, I’m so glad! Enjoy!
Amber says
I’ve got your cookbook and I LOVE it!! Thank you for sharing all that you’ve learned through your recipes in it and also on this site. I saw your post on stevia and I’m wondering what your thoughts are on xylitol? I’m fighting candida overgrowth and have read that it disrupts the microbiome. I just purchased some recently (before I read about it disrupting) and now I’m leery of using it but would also really like an alternative to stevia.
Megan Stevens says
Hi Amber. I’m SO glad you’re loving the cookbook!! Yay! Xylitol is a complex topic. I’m a fan of it in certain situations. I believe that for someone who has candida overgrowth, or for someone who is addicted to sugar, it’s a good temporary sweetener- to get that person through a tough spot, used in moderation. In certain settings, ice cream for example, it works where stevia can not. When I was in your shoes I used stevia most of the time; and then used xylitol occasionally. However, it’s good to be aware that you don’t want to be low-carb for very long because it endangers the health of your thyroid and adrenal glands. So, I say- get in, kill the pathogens, then get out… meaning, at that point reintroduce carbs carefully. Hope that helps!
Mazarine says
just tried this! Mmmm! Did the Cocoa butter option, with coconut milk from a can, makes it taste nutty! But goopy and tasty! 🙂
Added vanilla because I always do!
Megan Stevens says
Great! Thanks for the fun pic! 😉 You can add 1/2 the amount of gelatin if you want it less sticky. 😉 But I tend to like that texture. Cheers!!
Tessa@ Tessa the Domestic Diva says
I really want to try this!! My kids love cocoa and I love getting all sorts of goodies IN to it!!
Deborah says
I tried this and it is delicious! Since it is summer I have been letting it sit for a few hours on my counter to eat as a pudding. Thank you!
Megan says
Hi Deborah, thanks, and I’m so glad you’re enjoying the recipe! 🙂
Deborah says
Thank you Megan. So, cassava flour will retain it’s RS even after it’s heated and you can eat it warm or cold, right? If I were to use banana flour in this recipe it would have to be cooled and eaten as a pudding to retain the RS? So confusing,
Megan says
Hi Deborah, I know, it can be confusing. The banana flour can’t be heated at all, ever, and retain RS; it must be raw. The cassava, after being cooked, has RS hot or cold, but more when it’s chilled (after cooking).
Loretta says
Do you melt the fat, or put it in solid?
Megan says
Hi Loretta, you put it in solid. The hot milk will melt it in the blender. (You can also add it to the heating milk [in the saucepan] if you prefer. But typically, the fat is just added to the blender, the hot milk is added to that, and the whole thing gets blended, which melts the fat and creates the wonderful creamy texture.)
Casey says
This might be a silly question, but when you say coconut milk, do you mean the type from a can or a carton?
Megan says
Hi Casey, not a silly question at all! 🙂 You can actually use either, whichever is more convenient for you or has the right ingredients. I prefer canned because the ingredients tend to be just basic, cleaner, no extra add-ins like carton milks. But if you have a product you like, it will work great in this recipe.
Dorothy says
I’m looking forward to trying this, probably with carob as it satisfies as well as chocolate without the caffeine, (or technically theobromine?) in chocolate. Great comfort drink for chilly days. ?
Megan says
Yes, true, Dorothy! And it’s SO chilly this winter! I hope you love it! 🙂
Jo says
Megan I have just found your site and GAPs baking ebook and want to thank you so much! As someone who can’t have coffee, chocolate or carob while I sort my histamine issues I am going to try and make bulletproof cardamon milk with gelatin and dairy-free milk. Would love a list of all your gelatin recipes as inspiration for healing leaky gut. ???? Thank you!
Megan says
Hi Jo, so glad you’re here and that the resources are helpful!! Your cardamom milk sounds great! I can’t provide a list as I don’t have them like that, but you can use the Search window to type in gelatin, gummies etc to see what you find. For long term, I’ll direct you to the low vitamin A concept as healing the liver is the best route to gut healing — this after 6 years on the GAPS diet. The liver and low A approach is what finally allowed me to fully and even quickly overcome the histamine issue myself: https://eatbeautiful.net/mcas-histamine-lectin-intolerance-tips/