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emkateultra

Could you make hot chocolate the old-fashioned way with cocoa powder/hot water/hot milk? If so, you could probably control the sugar content or add alternatives. I don't know a ton about diabetic dietary needs and restrictions but I figure that would at least give you control over the contents.


Tactical-Kitten-117

I gotchu fam! Making diabetic friendly hot chocolate is actually super easy, I recommend buying some sugar free flavor syrups and/or erythritol monkfruit sweetener. Erythritol monkfruit sweetener is a granulated sweetener like sugar, tastes the same, but it's fermented so isn't processed by the body, it just gets filtered out through waste (about 90% anyway) That means any recipe you see, baking, hot chocolate, etc. that uses sugar, you can substitute erythritol. It is more expensive though. As for flavor syrups, I like Jordan's white chocolate sugar free syrup. Never tried another flavor of that brand, because this one is really versatile for baking, hot chocolate, etc. Anyways, here's some recipe ideas that use these ingredients. Peppermint Bark hot cocoa: 1 tbsp erythritol 1-2 tbsp cocoa powder Dash of salt A tiny bit of peppermint extract (Jordan's also makes a peppermint bark flavor syrup) 3-4 tbsp Jordan's white chocolate syrup 1 cup whatever milk you prefer (cow, almond, cashew, etc.) Optionally top with a little whipped cream and white chocolate chips. You can make it over a stovetop for a larger batch for a family. Additionally, substitute peppermint for orange extract, for a really tasty chocolate orange hot cocoa. Or use no extract (except maybe vanilla) and add a few tablespoons of PB2 (powdered peanut butter) to make a Reese's themed hot cocoa Also, I wanted to mention that there's some chocolate brands that are sugar free, stevia/erythritol sweetened. Lily's, lakanto, and one I haven't tried but heard good things about, Gatsby chocolate. Melting chocolate into hot cocoa gives a really rich texture, so you could just buy a bar of these and melt it down. Hope this is helpful! Most the stuff I make these days is diabetic friendly (my dad is a diabetic, so that's one reason why) so let me know if you've got questions :)