Chef Marisa Churchill's Exotic Hot Chocolate

Chef Marisa Churchill's Exotic Hot Chocolate


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Chef Marisa Churchill has been featured on Top Chef and The Food Network Challenge. She is currently the head of recipe development for the Mezzetta product line, and is the consulting pastry chef for several Bay Area restaurants.

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Time needed

5 min preparation + 5 min cooking

Serving Size / Yield

3 servings


  • 2 C. 1 % milk
  • 6 packets Truvia™ natural sweetener (3 Tbs.)
  • 2 Tbs. unsweetened cocoa powder
  • 1/8 tsp. cinnamon
  • 1/8 tsp. cayenne
  • 1/2 of a vanilla bean
  • 1/3 C. unsweetened chocolate, chopped
  • 3 star anise (available in the spice aisle of the supermarket)
  • Pinch salt
  • 3 cinnamon sticks, optional for garnish

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In a small pot, combine the Truvia™ natural sweetener, cocoa powder, cinnamon, star anise, salt, and cayenne. Cut the vanilla bean in half length wise, scrape the black seeds out of the pod using the back of a knife, and add it into the pot.  Whisk in the milk. Place the pot on the stove over medium heat. Whisk frequently so that nothing settles to the bottom of the pot and burns. Once the mixture comes to a boil, remove the pot from the heat. Add in the chopped chocolate and whisk until melted.  Pour the hot chocolate into three mugs. Garnish with a cinnamon stick and serve immediately.

Note: This hot chocolate can also be made several days in advance, refrigerated, and reheated before serving.
Nutrition Facts per serving
Calories 150; Total Fat, 9g; Saturated Fat, 6g; Trans Fat, 0g; Cholesterol, 5mg; Sodium, 80mg; Total Carbohydrate, 21g; Dietary Fiber, 4g; Sugars, 7g; Erythritol, 7g: Protein, 8g; Vitamin A, 0% DV; Vitamin C, 2% DV; Calcium, 22% DV; Iron, 20% DV

This hot chocolate has 150 calories and 7 grams of sugar per serving as compared to regular hot chocolate that has 220 calories and 26 grams of sugar per serving.

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