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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
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.
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.
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)
- small saucepan
- 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
- 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].)
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