Sugar-Free Hot Cocoa

Name: Sugar-Free Hot Cocoa
Total time: 5 min
Yield: 1 servings
Ingredients: 1 cup unsweetened almond milk (or milk of choice); 2 tbsp heavy cream; 1 1/2 tbsp unsweetened cocoa powder; 4 × 10 mg scoops pure sucralose (40 mg); 1/4 tsp vanilla extract; 1 pinch fine salt

Real cocoa, actually rich, 0g added sugar — the sweetener goes in after the heat.

5 min1 servings~150 cal0g added sugar5g (2g fiber) carbs3g protein

Steamed milk, real cocoa powder, a spoon of cream for body — and 40 mg of pure sucralose whisked in off the heat. Cocoa powder is naturally unsweetened, so the entire sweetness of a normal hot chocolate is just sugar; replacing it is a two-scoop job.

[Sucralose_Dose]

4 × 10 mg scoops (40 mg total)

≈ 2 tbsp of sugar

SCOOP MATH: 1 × 10 MG SCOOP ≈ 1.5 TSP SUGAR // 1 × 100 MG SCOOP ≈ 5 TBSP SUGAR // 333 MG ≈ 1 CUP. Both micro-scoops ship in the 100 g bag.

Scaling up or down? Run it through the converter.

[Ingredients] — 1 servings

1 cup unsweetened almond milk (or milk of choice)
2 tbsp heavy cream
1 1/2 tbsp unsweetened cocoa powder
4 × 10 mg scoops pure sucralose (40 mg)
1/4 tsp vanilla extract
1 pinch fine salt

[Method] — 4 steps

Heat the almond milk and cream in a small saucepan until steaming — wisps of steam, not a boil.
Take the pan off the heat. Whisk in the cocoa powder and salt until completely smooth.
Whisk in the sucralose and vanilla — it dissolves on contact.
Pour into a mug and serve. Unsweetened whipped cream on top if you're feeling it.

[Heat_Check]

Sweetened after heating by design: the milk comes off the stove (steaming ≈ 70–80 °C, well under sucralose's ~120 °C limit) before anything sweet goes in.

[Tips]

Whisk the cocoa into a paste with a splash of the hot milk first if you want it silk-smooth.
Darker mood: 2 tbsp cocoa + one extra 10 mg scoop keeps the balance.
Make it a mocha: swap 1/4 cup of the milk for a shot of espresso.

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[Get_The_Scoops]

This recipe is measured in our scoops.

The 100 g bag of pure, batch-tested sucralose ships with the exact 10 mg and 100 mg micro-scoops these recipes use — enough sweetness for roughly 300 cups of sugar, with the third-party COA published for every lot.

Get the 100g bag