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Hello, friends! That’s what you are – friends – even though most of you know me better than I know you. 😉 How about joining me for a steaming mug of Drinkable Chocolate Custard? Hot chocolate just grew up.
Which makes sense, because November 2017 marks my Fourth Bloggiversary! Since the first recipe posted to my blog was a hot chocolate recipe, I’ve marked each anniversary with a new hot chocolate recipe:
- November 22, 2013 (originally posted on my old BlogSpot blog) >> Better-Than-Starbucks Hot Chocolate
- November 21, 2014 >> Briana’s Hot Chocolate
- November 17, 2015 >> Stovetop Hot Chocolate
- November 22, 2016 >> Velvety Hot Chocolate
- November 27, 2017 >> Drinkable Chocolate Custard
The really cool thing about today’s hot chocolate recipe is that it’s good hot or cold! When hot, it’s a rich, thick, warming river of chocolate. After it’s been refrigerated, it thickens to a pudding consistency that reminds me *exactly* of the chocolate pudding I used to love to get at our local pizza buffet as a kid. I’ve only had one or two chocolate Jello pudding cups in my lifetime, but I’d say it’s similar to those as well. How’s that for cool?
And yes, this is my favorite hot chocolate recipe to date. 😉 They just keep getting better and better! Actually, I keep exploring different nuances of hot chocolate, and all of the recipes fill a void of some sort. The initial Better-Than-Starbucks Hot Chocolate was just a creamier tweak on THM’s Hot Chocolate Trimmaccino, so it doesn’t really count as a recipe. Briana’s Hot Chocolate is a huge mug of creamy, filling, Fuel Pull goodness. Pretty thick and substantial; makes a great snack. Confession time: I have actually never made the Stovetop Hot Chocolate since developing it for the blog. I wanted to provide a full-size hot chocolate recipe for the family, but I personally never need a full-size recipe myself. Even though it’s not a regular occurrence at our house, I’ve heard that it’s the only healthy hot chocolate recipe some of you can stomach! Velvety Hot Chocolate was where things really started getting refined. I make that one frequently because it’s so easy and a great source of Deep S foundation fats like coconut oil (like all my velvety drinks!). VHC is definitely tied with today’s Drinkable Chocolate Custard in my mind. It’s the quickie single-serve while today’s recipe is a richer, more indulgent treat when you want to make something for the whole family (or have pudding left over for yourself, which makes an awesome snack).
Um…I actually have two more hot chocolate recipes that were never tied with a bloggiversary. 😛 (Can you tell that this non-coffee-drinker loves her hot chocolate?) This 5 Ingredient Hot Chocolate is for when you need something in 2 minutes that doesn’t require getting the blender out. This White Hot Chocolate isn’t technically chocolate, but it’s wonderfully quick and easy (no blender here either) and provides an alternative if you’re getting tired of cocoa.
One recent addition to the blog: recipe videos! I think that they’re especially helpful in recipes like this one that rely on a little intuition to know when to pull the pan off the burner. (Watch till the end to see a blooper…haha. I don’t believe in putting on food blogger facades. Things like this happen a LOT in my kitchen, probably because I’m usually in a hurry and trying to take the quickest route possible. Like pouring drinkable custard from a saucepan into a dainty china cup, for instance.)
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As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
(Even Ash wanted to get in on the fun. Scroll to the bottom of this post for a behind-the-scenes shot….)
ON SALE THROUGH TOMORROW, NOVEMBER 28, 2017! This is the last sale before Christmas!
- Blend the first section of ingredients together until smooth. Pour the mixture into a non-stick saucepan and cook over medium-high heat just until it starts to bubble, whisking often. (When you can tell the custard is starting to thicken, turn the heat down to medium so it doesn't start cooking too hard and get lumpy.) As soon as the custard starts to bubble, pull it off the heat. Don't overcook!
- Add the rest of the ingredients and whisk until smooth. Pour into cups and enjoy warm!
- If you have leftovers to refrigerate, they will firm up to a Jello pudding texture! Delicious!
-I use Konjac Foods brand glucomannan (which we purchase here from Netrition). I've heard that THM's glucomannan is stronger, so if you're using a strong brand and you find that the custard is slimy or too thick, try decreasing the amount of glucomannan used.
-I haven't tried this, but I bet you could leave out the cocoa powder and decrease the sweetener and salt for a vanilla version! You may want to add an extra teaspoon of vanilla extract.
-If you're having trouble with the custard separating or getting lumpy, use a lower heat and pull the custard off the burner before you think it's done. It will continue to thicken with residual heat.
NUTRITION (7 servings): 185 calories, 15 g fat, 11 g carb., 1 g dietary fiber, 7 g protein (Net carbs minus fiber and sugar alcohols: 3.14 g)
Behind the scenes…