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There is nothing like hot cocoa to take off the chill—and nothing like sugar free cocoa to keep the calorie count at a reasonable level.
Here's a slightly spicy sugar free hot cocoa recipe that is so easy to make. Whip up a batch at the first frost. Even my 7-year-old can whip up a cup anytime he likes.
Ingredients
- 2 C powdered milk
- 3 C Splenda
- 2 C powdered non-dairy creamer
- 1-1/2 C unsweetened cocoa powder
- 1 t cinnamon
- 1/2 t chili powder
- 1/4 t ground nutmeg
- 1/4 t ground cloves
Instructions
- Combine all ingredients in a resealable, airtight container. Mix well.
- To serve, put 2 to 3 tablespoons of mix in an 8-ounce mug, fill with hot water, and stir.
Alison Moore Smith is a 61-year-old entrepreneur who graduated from BYU in 1987. She has been (very happily) married to Samuel M. Smith for 40 years. They are parents of six incredible children and grandparents to two astounding grandsons. She is the author of The 7 Success Habits of Homeschoolers.
Everything in this recipe looks good…but why the chili powder?? That was an odd ball ingredient! Otherwise, I love the idea of sugar free cocoa!
Yes! It does sound odd. Surprisingly, it doesn’t make the cocoa end up tasting like chili. 🙂 It just gives it a little punch. I am not a fan of anything spicy (some mild salsa is too much for my delicate taste buds — Sam says I really just want to eat diced tomatoes — but this “secret” ingredient is apparently used in many gourmet cocoa recipes to give it a distinctive flavor.
Try it and let me know what you think!
I think chili powder would be doing great. In here, Indonesia, We even have a chocolate with chili flavor and it is delicious.
Dana, you got stuck in the spam filter — along with some other good comments. Sorry!
Glad to hear your chili powder testimonial. 🙂 It’s surprising to a lot of Americans, but yummy!
This recipe sounds very interesting. I might try that sometime this week. Chili powder is actually not that odd because they use it in the lemonade diet, along with cayenne pepper. It doesn’t make it hot and its actually a healthy ingredient. However, i wouldn’t use splenda…that stuff is terrible for you health. I would exchange it for Stevia.
Stevia could be a substitute for those who are concerned about Spenda or other artificial sweeteners. It doesn’t bother me. I use a vanilla stevia in some things.
Alison – This sounds like a great hot chocolate/cocoa recipe. I love the idea of the chili powder in it to add a little heat. I am a little curious to know if the grocery store I normally shop at has any Splenda since I have never heard of or tried it before.
I have most of the ingredients in my kitchen right now already and since it’s freezing where I’m at I think I might make this for my son because he loves hot cocoa. Thanks for sharing, I haven’t had a sugar free hot cocoa before but I’m sure it still tastes great.
Kerry, I would assume your local store has it. There’s even been a generic version available for some time now (Walmart carries it’s own brand).
It does taste great. We had it for Christmas and no one had any idea. You could also substitute regular sugar (to taste) if you like. 🙂
Oh Yum! I bet it’s great with the chili powder. I’d never thought of it before. Thanks for sharing!
Let me know how you like it, Lisa. 🙂
Interesting about the chili powder addition, indeed. I wonder if you could substitute cayenne pepper for the chili powder- probably in an even smaller portion – as cayenne is said to have a lot of excellent digestive properties…Just a thought!
thanks,
Michael