Hot Chocolate with Bone Broth

I made hot chocolate with bone broth for the first time last winter when I was dealing with a cold and wanted something warm that didn’t feel like just another cup of tea. I’d been drinking bone broth straight for its health benefits, but honestly, the taste gets old fast. This hot chocolate with bone broth combines the richness of cocoa with the protein and minerals from the broth, and if you make it right, you can’t taste the broth at all.

The key is using good quality cocoa and balancing the sweetness. I’ve refined this recipe over about 20 attempts because the first few batches tasted like chocolate beef soup, which was not what I was going for. Now I make this hot chocolate with bone broth a few times a week during cold months. It keeps me full longer than regular hot chocolate and doesn’t give me the sugar crash.

Why This Recipe Works

The bone broth adds protein and collagen without changing the chocolate flavor when you use the right ratio. I use 1 part bone broth to 3 parts milk, which gives you the nutritional benefits while the milk and cocoa mask any savory notes. Going higher than 25% broth makes it taste off, trust me.

The cocoa powder needs to be whisked into a paste with the sweetener before adding liquids. This prevents clumps and helps the cocoa bloom, which means the chocolate flavor develops more fully. I learned this from making ganache, dry cocoa hitting hot liquid creates lumps that never fully dissolve.

Using real vanilla extract instead of imitation makes a noticeable difference here. The vanilla rounds out any potential “off” flavors from the broth and makes the whole thing taste richer. I also add a tiny pinch of salt, which enhances both the chocolate and helps further mask the broth’s savory character.

What You’ll Need For Hot Chocolate with Bone Broth

The most important ingredient is good bone broth. I use either homemade or Kettle & Fire brand because it has a mild, clean flavor. Avoid broths with strong seasoning or added vegetables like onion and garlic, as these flavors will come through in your hot chocolate. Beef bone broth works better than chicken for this recipe because it has a more neutral taste when mixed with chocolate.

For the cocoa, use unsweetened cocoa powder, not hot chocolate mix. I prefer Dutch-process cocoa because it’s smoother and less acidic, but natural cocoa works fine. The milk can be any kind, whole milk makes it creamier, but I’ve used 2% and even oat milk with good results. Don’t substitute the milk entirely with more broth, or you’ll end up with something that tastes more like soup than hot chocolate.

Ingredients

• 1/4 cup bone broth (beef preferred)
• 3/4 cup milk of choice
• 2 tablespoons unsweetened cocoa powder
• 1-2 tablespoons maple syrup or honey
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Optional: 1/4 teaspoon cinnamon or cayenne pepper

How To Make Hot Chocolate with Bone Broth

1. Put the cocoa powder and maple syrup (or honey) in a small saucepan. Whisk them together into a thick paste. This takes about 30 seconds and should look like a smooth chocolate paste with no dry powder visible.
2. Add about 2 tablespoons of the milk to the cocoa paste and whisk until smooth. This creates a slurry that prevents lumps when you add the rest of the liquid.
3. Pour in the remaining milk and the bone broth. Whisk everything together until fully combined.
4. Heat the mixture over medium heat, whisking occasionally, until it’s steaming hot but not boiling. This takes about 4-5 minutes. You’ll see small bubbles forming around the edges when it’s ready.
5. Remove from heat and whisk in the vanilla extract and salt. Taste and add more sweetener if needed. I usually need another teaspoon of maple syrup.
6. Pour into your mug and drink immediately. If you’re adding cinnamon or cayenne, sprinkle it on top now.

Storing Your Hot Chocolate with Bone Broth

I don’t recommend making this ahead because it separates as it sits and doesn’t reheat well. The cocoa settles to the bottom and the broth can develop an off taste when refrigerated with the other ingredients. If you must store it, keep it in the fridge for no more than 24 hours in an airtight container.

To reheat, pour it into a saucepan and warm it gently over low heat while whisking constantly. You might need to add a splash of milk to get the consistency back. Microwaving works but tends to heat unevenly, if you go this route, heat in 30-second intervals and whisk between each one.

My Best Tips For Success

• Use bone broth that’s been warmed to room temperature or slightly heated. Cold broth straight from the fridge can make the mixture grainy as it tries to blend with the warmer milk.
• Don’t let it boil. Boiling can make the proteins in the bone broth coagulate and create a weird texture. Keep it at a gentle simmer or just steaming hot.
• Start with less sweetener than you think you need. You can always add more at the end, but you can’t take it out. I find 1 tablespoon is enough for me, but my partner uses 2.
• If you taste the broth flavor coming through, add another splash of vanilla or a tiny bit more cocoa. Both help mask it without making the drink too sweet or too thick.
• Quality matters with bone broth. The cheap stuff in boxes at the grocery store often has a stronger flavor that’s harder to hide. Spend a bit more on a good brand or make your own.
• Whisk frequently while heating. The cocoa wants to settle at the bottom, and the broth can separate from the milk if you don’t keep things moving.
• For a thicker, more decadent drink, add 1 teaspoon of tapioca starch mixed with 1 tablespoon of cold milk at the beginning. This creates a texture closer to drinking chocolate.

Ways To Customize This Recipe

Add a tablespoon of almond butter or cashew butter when you’re whisking in the vanilla for a nutty, creamy variation. I do this when I want something more filling. You can also use peanut butter, but use only 1-2 teaspoons because it has a strong flavor.

For a mocha version, add 1-2 teaspoons of instant espresso powder to the cocoa paste at the beginning. The coffee flavor pairs well with the richness of the bone broth. I’ve also stirred in a tablespoon of collagen powder for extra protein, it dissolves completely and doesn’t change the taste.

If you want to make this dairy-free, use full-fat coconut milk instead of regular milk. The coconut flavor is noticeable but works well with chocolate. Oat milk and cashew milk also work, though they’re thinner than dairy milk. I haven’t had success with almond milk, it’s too watery and makes the bone broth flavor more obvious.

Common Questions About Hot Chocolate with Bone Broth

Can you taste the bone broth? Not if you use the right ratio and good quality broth. The chocolate and vanilla cover it completely. If you can taste it, you’re using too much broth or your broth has a very strong flavor.

Does this work with collagen powder instead of bone broth? Not really. Collagen powder adds protein but not the same depth or body that bone broth gives. You could use collagen in regular hot chocolate, but this specific recipe is designed around the liquid form and flavor of bone broth.

Can I make a big batch to reheat throughout the week? I don’t recommend it. The mixture separates and develops an off taste after a day. It’s better to make it fresh each time, it only takes 5 minutes.

What if my hot chocolate is grainy? You didn’t make the cocoa paste first, or you’re using low-quality cocoa powder. Start over, making sure to whisk the cocoa and sweetener into a smooth paste before adding any liquids.

Is this keto-friendly? Depends on your sweetener and milk choice. Use erythritol or stevia instead of maple syrup, and use unsweetened almond milk or heavy cream cut with water. The bone broth is already keto.

Can kids drink this? Yes, it’s just hot chocolate with added protein. Kids won’t notice the bone broth if you make it correctly.

How much protein does this have? About 10-12 grams per serving, depending on your bone broth. Regular hot chocolate has maybe 2-3 grams from the milk.

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