#TryItTuesday: Warm Up With Cold-Weather Drinks
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Published on December 11, 2018

Hot Chocolate in Blue Mug with Marshmallows

#TryItTuesday: Warm Up With Cold-Weather Drinks 

‘Tis the season to shake off the cold-weather chills with something warm to drink. This year, don’t let what you put in your mug destroy your diet.

If you’re looking for healthy alternatives to your favorite hot drinks, there are plenty of options that will keep you toasty warm.

Quick Nutrition Tips

  • Read the nutrition facts label of premixed instant hot chocolate mixes.
    • Pay attention to not only the calories but the nutrition information such as fats, proteins, fiber and sugars. Compare your favorite brands.
  • Limit the addition of sugar to your coffee and/or teas. Try flavoring these beverages with other zero to low-calorie options such as:
    • Splenda
    • Lemon
    • Ginger
    • Cinnamon
  • When using cream or milk, substitute with the lowest fat or calorie option. (Skim or 1-percent milk, half-and-half, low fat evaporated milk or nut milk, such as unsweetened almond.)

Did you know that Thursday, Dec. 13 is National Hot Cocoa Day? To help you celebrate here are some healthy hot cocoa and other cold-weather drink recipes for you to try.

Fun Cocoa Flavorings 

  • Peppermint (to make it very seasonal)
  • Mint
  • Orange
  • Raspberry


  • Cardamom
  • Cayenne pepper
  • Cinnamon


  • Whipped cream
  • Marshmallows
  • Cocoa powder
  • Chocolate shavings
  • Chocolate syrup

Instant Pot Hands-Free Hot Chocolate (Paleo)

Makes three servings

I’ve been making this one almost daily. Love it ... and love the fact that it is super easy and super delicious!


  • 3 cups coconut milk (or flax, almond, cashew milk. I use one can coconut milk and unsweetened almond milk)
  • 1 tablespoon organic cocoa powder
  • 2 tablespoons coconut palm sugar (I use regular sugar)
  • 2 tablespoons 100-percent pure maple syrup


  1. Combine the dairy-free milk, cocoa powder, palm sugar and maple syrup in the stainless steel basin of your Instant Pot and secure the lid.
  2. Close the pressure valve and press the Manual button, and then press the “-” button until 5 minutes is displayed.
  3. Allow the hot chocolate to heat, and then quick-release the pressure valve.
  4. Remove the lid once safe to do so and stir it. Or better yet, give it a quick blend with an immersion blender.
  5. Serve warm or use the warming feature to keep it hot if you are entertaining. Add cinnamon and nutmeg and top with coconut whipped cream or marshmallows.

Alternative: In a slow cooker, combine all ingredients and stir. Warm on low for 2-3 hours.

Source: Paleo Cooking with Your Instant Pot by Jennifer Robins

Hot Chocolate Five Ways

Banana Hot Chocolate

  • 1 medium ripe banana
  • 1 cup coconut milk
  • ½ teaspoon cinnamon
  • 1 tablespoon raw cacao

Mexican Hot Chocolate

  • 1 cup almond milk
  • ½ teaspoon cinnamon
  • 1 tablespoon raw cacao
  • ½ teaspoon vanilla
  • Pinch of sea salt
  • Pinch of cayenne pepper
  • 1 tablespoon maple syrup

Peppermint Hot Chocolate

  • 1 cup coconut milk
  • 1 tablespoon raw cacao
  • ½ teaspoon peppermint extract
  • 1 tablespoon maple syrup

Vanilla Bean Coconut Hot Chocolate

  • 1 cup coconut milk
  • 1 tablespoon raw cacao
  • 1 vanilla bean, scraped
  • 1 tablespoon coconut butter
  • 1 tablespoon maple syrup

Chai-Spiced Hot Chocolate

  • 1 cup almond milk
  • 1 tablespoon raw cacao
  • 1 teaspoon chai spice mix (½ teaspoon cinnamon, ⅛ teaspoon nutmeg,⅛ teaspoon cloves, ¼ teaspoon ginger and a pinch of cardamom)
  • 1 tablespoon maple syrup

Instructions for All Recipes

  1. Begin by adding your almond or coconut milk to a small pot and bring to a slow roll over medium heat.
  2. Add in all ingredients and whisk until mix-ins are well combined with milk.
    Serve immediately.

Source: thehealthymaven.com

Thick and Creamy Skinny Hot Chocolate

Makes four servings


  • 3 cups low-fat milk
  • 1 cup evaporated milk
  • 1 teaspoon pure vanilla extract
  • ¼ cup unsweetened cocoa powder
  • ¼ cup granulated sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon instant coffee or espresso powder optional
  • Pinch of Kosher salt


  1. In a medium saucepan, combine the milk, evaporated milk, and vanilla and heat until just barely simmering.
  2. Meanwhile, in a small bowl combine the cocoa, sugar, cornstarch, coffee powder (if using), and salt.
  3. When the milk mixture is simmering, carefully pour about 1/4 cup into the cocoa mixture and whisk to form a paste. Whisk the paste back into the saucepan with the milk. Heat over medium heat until the hot chocolate is just barely starting to boil and you see one or two bubbles pop to the surface.
  4. Remove from the heat, pour into mugs, and serve, or store in an airtight container in the fridge for about a week.

Source: turniptheoven.com

Instant Pot Orange Pomegranate Tea

Makes three servings


  • 16 ounces water
  • 8 ounces pomegranate juice
  • 2 tablespoons honey
  • 2 black tea bags
  • 1 orange-flavored tea bag


  1. Pour the water and juice into the stainless steel Instant Pot bowl
  2. Add the honey and stir to combine
  3. Toss in tea bags and secure the lid
  4. Close the pressure valve and press the Steam button.
  5. Now press the “-” button until 5 minutes is displayed.
  6. Allow the tea to steep, and release the pressure valve before removing the lid.
  7. Stir once more and serve right away!

Note: If serving later, remove the tea bags so they will not continue to steep.

Alternative: If making in a slow cooker, combine all of the ingredients and turn your slow cooker on to the lowest setting for 2-3 hours.

Source: Paleo Cooking with Your Instant Pot by Jennifer Robins

Instant Pot Chia Tea Latte

Makes three servings 


  • 3 black tea bags
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon allspice
  • 1 cup water
  • 1 can coconut milk
  • 3 tablespoons 100-percent pure maple syrup
  • Pinch ground cloves


  1. Combine all of the ingredients in the stainless steel Instant Pot bowl and give them a quick stir.
  2. Secure the lid and close off the pressure valve.
  3. Press the Steam button; the display will read 10 minutes.
  4. Allow the cooking cycle to complete.
  5. Quick-release the pressure valve and remove the lid once safe to do so. 

Note: If ingredients separate while cooking, simply use an immersion blender to make them uniform once again. Alternative: in a slow cooker, combine all the ingredients and stir. Warm on low for 2-3 hours.


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