The SPLENDA® 365 Sweet Swaps campaign encourages people to reduce sugar while still enjoying sweet flavors. I accepted a challenge to replace sugar with Splenda in one of my recipes to lower calories and cut added sugar. Making the swap was simple in this homemade hot cocoa.
Splenda Sugar Blend mixes sugar with sucralose, so it measures and bakes similarly to sugar but requires less volume. The package includes a conversion chart, but the basic idea is straightforward: use half as much Sugar Blend as you would sugar. For example, my recipe calls for 1 tablespoon of the Sugar Blend where I would otherwise use 2 tablespoons of sugar. Other than reducing the amount of sweetener, no other changes to the recipe were necessary.
For this version I chose unsweetened soy milk, but you can substitute any milk alternative—almond, rice, hemp, or another soy variety—depending on your taste and dietary preferences.
Vegan Hot Cocoa
Ingredients
- 32-ounce carton unsweetened milk alternative (soy, almond, rice, hemp)
- 2 tablespoons cocoa powder
- 1 tablespoon Splenda Sugar Blend (or 2 tablespoons sugar)
- 1/2 cup water
Instructions
- Combine the water, cocoa powder, and sweetener in a saucepan. Place over medium heat and stir until the cocoa and sweetener are dissolved.
- Add the milk alternative and heat until hot, taking care not to bring it to a boil.
- Remove from heat, pour into mugs, and enjoy warm.
This easy vegan hot cocoa is creamy, comforting, and quick to prepare. Adjust the sweetness to taste or try different milk alternatives to vary the flavor and nutrition. Using Splenda Sugar Blend cuts added sugar and reduces calories while keeping the familiar sweetness and texture of traditional hot cocoa.
