20 Best Hot Chocolate For Diabetics (2023 Updated)

My experience with products advertised on Instagram has ranged from “meh” to “terrible”, so I wasn’t expecting much from Slate. But not only is it tasty, after comparing it to its closest competitors I truly believe Slate offers a superior product.

Its high fiber content and no added sugar stand out from the pack with few other protein milks having these features. It also tastes far better than most. As a bonus, it happens to be lactose-free, shelf-stable, easily recyclable, and comes in 3 unique flavors.

I was a newbie to protein milks. Since I’ve been rehabbing an injury my workouts are of moderate intensity at best. I didn’t expect to see strong results from Slate, but I was surprised yet again to find I was much less sore the day after working out.

Another unexpected benefit was that using Slate milk as a reward for finishing a workout led to increasing my time spent exercising by 1-2 hours a week on average. Wow! Cooling down with a Slate milk after a session of Ring Fit is now part of my daily routine that I look forward to.

I’m really happy with my results and it’s been refreshing to work with a company that offers a high quality product and excellent customer service to boot. I always get my shipments promptly. Give it a shot, you may be pleasantly surprised too.

Hey all you adult chocolate milk lovers, our time is finally upon us!! I ordered a double 12-pack of Slate after seeing their ads on Instagram and being smitten by the prospect of a better-for-you beloved childhood drink.

They arrived promptly in lovely, neat packaging and can be stored cold or room temperature. I’ve since taken to drinking one daily and they really hit the spot!! I would recommend shaking them up a bit since dark matter can settle on bottom, but beware that the can will fizz/rile up just a bit when you open after shaking.

Once I start working out again, I can see these becoming my go-to staples for post-workout recovery/happy-place indulgence. I don’t like coffee so I didn’t try that espresso one, but the dark and milk are absolutely divine!! Milk is richer than you would think and dark is not as rich as you’d imagine–they are both oddly balanced and (this is rare for me), but I don’t have a preference because they both make my chocolate sweet-tooth equally satisfied, but not overwhelmed.

I highly recommend this product! I like this company and I hope they continue the deals, practices, quality, and small-business perks that makes me want to purchase from them. In closing, please make a combo pack of just dark/milk chocolate WITHOUT the espresso.

You’d take all my money :).

Slate is a great protein drink alternative. Frankly, most protein drinks end up upsetting my stomach to some degree. Not the case with Slate. The only negative thing I noticed, at least for me anyway, is you really have to watch your caffein intake if you’re going to use the latte flavor.

It has the equivalent of two cups of coffee. So if you’re use to having caffein elsewhere throughout your day, adding this might be too much. So, I’ve opted not to do the latte flavor again. Otherwise, I absolutely love the two chocolate options.

They don’t have the caffein that the latte does. I’ll be back again and again to reorder these two flavors.

Oh my goodness! The entire family loooooves the hot choc! Doesn’t need marshmallows in it, why not? It takes like it already does!! Divine 🤤

I cannot imagine batter results from any other chocolate. Valrhona chocolate elevates any chocolate dish from simple hot chocolate to a soufflé //to the very highest level. It’s the gourmet cook’s best kept secret.

Don’t hesitate to buy!!!.

This cocoa powder packs a lot of flavor. It is very dark and bittersweet. It might be too strong for some baking recipes. I made luscious chocolate zucchini bread with 1/2 cup of this cocoa .powder.

If you haven’t used Valrhona cocoa powder yet for baking, you need to! It’s rich, dark, and flavorful. Use for cakes/cupcakes in any recipe that uses baking powder as leavening (it’s Dutch processed).

It also makes chocolate buttercream frosting like no other cocoa can, and it makes the most chocolate-y old-fashioned fudge.

EE is the best baking cocoa. I’ve tried every organic and/or fair trade baking cocoa and none has the depth of chocolate taste as Equal Exchange. I use it mainly for a yummy spiced hot cocoa. Here is my recipe: (makes two cups of mix) 1cup each cocoa and sugar; 1 tsp cinnamon; 1/16 to 1/8 tsp each cardamom and cayenne.

Mix all together thoroughly. Use 3 tablespoons mix per 8oz hot milk.

Flattered to have this Dutch-processed cocoa delivered from USA to Netherlands, where I simply couldn’t find any coca in a regular grocery shop. Other than that, the cocoa is excellent, makes perfect chocolate crepes, brownies, cookies and so on.

The can is comfortable for storage without causing a mess when using, just open the lid and grab the ammount needed with a spoon, thus no plastic bags to fold or other stuff like that. I’m happy with this purchase!.

The product is fine; my issue was with the packaging. I purchased 3 of these items. Under the plastic cap should be a sealed foil top. One was open. This is not something that should be used when the seal since has been compromised.

I opened another one and used it for baking and made wonderful chocolate cheesecake!.

My first can and I will order again. I love that Divine cocoa powder is Fair Trade. That it is grown and processed with care, according to their statement. I like that it is fermented. It is very dark in color, smells rich and chocolaty and tastes rich and smooth.

Its doesn’t have that slight bitterness that I actually like. It is very different from the cocao powder I buy. The drawback for me. it is very lightweight compared to most, it will fly out of your bowl while mixing!! Contrary to what others have said, I feel like it doesn’t mix as well, takes longer to incorporate.

I will continue to buy both, as I like both for different things! Order two, as it is only a 4. 4 oz can, it won’t last long! I make my own chocolate syrup for ice cream. a little bit of cocoa and olive oil and chocolate stevia, mix well and top with good vanilla IC.

Very smooth Dutch processed, great color, aroma and smooth flavor, love it for hot chocolate. Flavor is pronounced but not overwhelming. Simply delicious. Included a few shots to show color and size of the can relative to other items you may have in your home.

It’s tiny, maybe order two!.

Very chocolatey. Intense rich flavor. If you love the finer things in life upgrade your cocoa experience to this. Worth every single penny. It’s my splurge and breakfast dessert to enjoy with cool temperatures.

I savor all to my self. Kids will turn up their noses cause their is not enough sugar & salt to please them. If you like fast food chains you may find this out of your budget and tastes.

I drink a hot chocolate every morning year round and have tried them all. Godiva’s dark chocolate is the best that there is. But the recipe calls for 4 tablespoons to 8oz of milk. I only use 1 in 10 oz’s of milk and it’s perfect.

My husband calls me a hot chocolate snob. I use my Breville steamer pot, with the Godiva dark chocolate and Oberweis fat free milk, in my Yeti mug. I don’t see a problem there.

If you like hot chocolate, you will LOVE Godiva’s hot chocolate. It is THE BEST on the planet. I don’t drink coffee and hot chocolate is my go to hot beverage and I am very picky about the quality. You would never see me drink Swiss Miss, Carnation, or any other low quality hot chocolate.

I have had so many brands of hot chocolate and hands down, Godiva is where it is at. It may be a little pricier than your grocery store hot chocolate but it is sooooo worth the price. You won’t be sorry giving these a try.

If anything, you will be sorry you didn’t try them sooner. :).

I’m joining the multitude of people on here saying how dismayed they are that several years ago, Hershey’s changed the recipe of their Special Dark Cocoa Powder. I’ve been an avid baker since I was a little kid, and for as long as I can remember (so then since the 90’s), I have used Hershey’s Special Dark Cocoa Powder for all my dark chocolate and/or Dutch-processed baking needs.

Previously, I even regularly used Hershey’s Special Dark Cocoa Powder professionally, as I used to have my own small baking business, and one of my signature cakes heavily relied on this product. When I opened up a fresh can of this product a year or so ago, I was aghast to find that the color was different, and it was obvious that Hershey’s had reformulated their product since I’d last bought one.

I thought to myself, “Good thing I decided to retire from my baking business, otherwise I would’ve been screwed. ” And right I was–now I’m just trying to bake my boyfriend a cake for his birthday, and I had to spend an hour and a half researching alternative products to use now that Hershey’s has ruined this one, and ended up settling on a black cocoa from Amazon that is $16 (because it’s extremely difficult, if not impossible, to find a dark, dutch-processed cocoa powder in your average supermarket), and that was one of the most cost-effective products available (and let me tell you, baking has very low margins to begin with, if I had to spend regularly $16 on just cocoa powder for the cake, I would’ve bankrupted myself).

Hershey’s Cocoa Special Dark is one of those cases where you didn’t even realize how good you had it until now the thing’s gone. Tldr: Hershey’s Special Dark Cocoa Powder was already fantastic–it had a great taste, it was easy to find at your average supermarket, it was an affordable price, and it was easy to bake with.

Why did Hershey’s have to go ahead and change it? I’m honestly not even a person who ever writes reviews on websites, but I’m so upset that they changed the recipe, that on the offhand chance that Hershey’s actually reads this and listens to all of us reviewing and begging them to bring back the old recipe, I figured I’d add in my own two cents as well.

Have had mixed results with this new formula. Recently my daughter-in-law and I each used it in a cake which led me to an experiment that might be helpful to some. She made an oil cake with leavening 1 1/2 tsp baking powder and 1 1/2 tsp baking soda.

similar to a classic Hershey’s recipe. This baked up with a notable steep peak in the center. I made a butter cake from “The Cake Bible” (perfect all-American chocolate butter cake) calling for dutched cocoa.

This rose to be flat on top and had a rather unpleasant mouth feel, like you had taken a spoonful of cocoa powder that would stick to the roof of your mouth. Hmm. I noted that somewhere Hershey says this is not as alkalized as some.

I wondered it I used too little baking soda while DiL’s recipe had too much. From the can I deduced HSD Cocoa has about 10% fat. My recipe’s author prefers dutched cocoa — and brands she mentions are higher fat.

So I did a little experiment, rebaking two layers using the butter recipe. I had a pretty clear recollection of the month feel of my cake (which screamed “missing fat!” which of course would be less of an issue in an oil cake), so I didn’t think I needed to repeat that.

To both layers I added an extra tablespoon and a half of butter (the recipe amount would have worked out to 11 T per layer. ) Both layers had much much much better mouth experience. So I suggest if you’re using this in a recipe that calls for dutched cocoa generally and uses butter (solid fat), add some extra butter.

Second, to one of the experimental layers, (which called for 2 tsp baking powder and no soda each) I added 1/2 tsp baking soda, following clue that HSD cocoa might not be as completely alkalized as some.

The layer with the baking soda, did rise better (I would say it was just about right. ). Based on this, I would suggest adding a bit of soda if you are using HSD cocoa in a baking powder-only recipe.

I didn’t try a reduced soda version of the oil cake (next experiment!), but if you’re using HSD cocoa in a recipe that calls for natural cocoa, or “any” cocoa, and includes soda as well as baking powder, you might want to dial down the soda, maybe by 1/3 or even 1/2.

Both cakes had good appearance, color, mouth appeal. They both tasted better (smoother) after a day or two — especially the butter cake with added soda (I might only use 1/4 tsp next time). I realize this is a a one-time experiment and not worth much in true scientific value, but might provide some help to some, so I offer it in that spirit.

Note: I gave this a 4 for quality based on it seeming to be lower fat that some dutched cocoas. Note: This whole experience made me somewhat skeptical about leavened recipes that specify “any” cocoa.

This is the ONLY cocoa I buy and have bought for years. It is great, but Sam’s Club does not always do a great job shipping. Someone packed 2 containers of the cocoa between between 4 cases of cans weighing about 40 pounds.

The cocoa containers were destroyed and I had cocoa all over the other items in the box. It has happened to me twice. But Sam’s Club was quick to send me replacements. I make my own chocolate out of it: Cocoa, salt, cayenne pepper, powdered collagen, raw coconut oil, vanilla, raw honey, mix well and add to milk.

Or sometimes I dump some in my ‘tasty shake’ made with raw milk, cocoa, salt, vanilla, coconut oil, raw honey and then fresh or frozen fruit like strawberries or blueberrie, maybe a banana.

I grew up with the occasional cup of Ovaltine before school as well, and that’s when there was only one Ovaltine, the malt. Over the years they’ve been putting some kind of chocolate in some of their varieties, so I bought this one because I really like carnation malt chocolate flavor in milk, it taste like a chocolate malted but the carnation seems to get very very hard in the container in the humid tropical south where I live.

This one I tried today because I wanted to see if it would be a great improvement over the carnation as far as humidity without compromising on taste. Yes, it was fantastic… NICE AND COLD. Later in the evening I made a cup in the microwave by heating the milk first, as I had done with regular “yellow“ Ovaltine my fair share of times in the past, but boy was that terrible!!! It’s almost as if the malt flavor turned into something else, something fake, neither chocolatey nor malty.

I put the mug back in the refrigerator and a few hours later it was cold and delicious again. Perhaps when they get the Ovaltine regular (yellow tinged jar) back in the stores again, that one may be more conducive to being heated up, but I don’t have that many cold days a year where I think I can finish that canister, but I sure can during the summertime with the cold one! It’s the perfect breakfast for me, a chocolate malt!.

How do you get your kids to drink milk? You buy Ovaltine! When my kids were 3 and five years old, Ovaltine was set up at the zoo giving out samples. My kids were hooked from that day. Hundreds of gallons later, my kids are still drinking Ovaltine at 16 and 19 years old.

Why? Because it tastes good! Yes, I drink Ovaltine also, cold after a workout, hot chocolate on a cold day, sprinkled in my oatmeal for a little chocolate and sprinkled on my ice cream! Its not just for kids.

My kids love chocolate milk. Shocker. I feel better about letting them have this product over some of the competitors. Sure it contains a decent amount of sugar (9g per 2T/8oz serving), but it’s less than some of the other guys, plus it’s free from artificial sweeteners (a must for me) and flavors.

It also contains 12 vitamins and minerals, including, when added to milk, 20% of the DV of Vitamin D (a toughie to sneak into a kid’s diet and one most are deficient in) which eases my health conscience a bit.