Honey Hot Chocolate


  • ½ cup 
    BeeMaid Honey
  • ½ cup 
    unsweetened cocoa
  • ½ cup 
  • 1 tsp. 
    vanilla extract
  • 3 cups 
    hot low-fat milk


In a small saucepan, combine honey, cocoa powder and water; mix well. Cook over low heat 5 minutes or until mixture is slightly thickened. Remove from heat; stir in vanilla. Set aside until ready to serve. To serve, stir chocolate mixture into hot milk.

Frozen Honey Hot Chocolate: Prepare syrup as directed. Stir in 3 cups cold milk; mix well. Pour into ice cube trays; cover with plastic wrap. Freeze at lease 6 hours or up to 1 week. Remove cubes to food processor container; process until mixture is smooth. Serve in chilled glasses with spoons.

TIP: Chocolate syrup may be prepared in advance and stored, covered, at room temperature for up to 2 weeks. For single serving of hot chocolate, stir 1/4 cup chocolate syrup into 3/4 hot milk.

Recipe courtesy of The National Honey Board