Good Lifestyle

In theory, the idea of ​​hot, creamy, meltedChocolate Seems almost too good to be true. And unfortunately, it's often. Most of the grocery mixes are far too sweet to be healthy, and many of the healthier tastes that someone dropped an old bar of Hershey in a bucket of water from the marsh.

That's why we decided we embarrass in a quest to find the perfect cup of hot chocolate. We definitely define like that is to say tastyand not totally horrible for you. To find out which cocoa mixtures are the best heaps, we have studied the information on the nutrition and ingredients of some of the nation's nation's nation's cocoas, deduction of outfilling rating points and poor fiber-sugar ratios. (Fiber helps us feel fully and slows the absorption of beverage sugar.) The calories have also played a role, as well as the flavor. There are few varieties that we did not have the opportunity to sample, but we led a blind manTaste test of the majority of cocoa mixtures You will find below. Read more about the discovery of your favorite falls in the rankings and learn what tasty varieties will be the most expensive in your size and your health.

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Ingredients we do not like: Soliers of corn, cocoa treated with alkaline, dipotassie phosphate, mono and diglycerides

Not only does this Walmart chocolate Walmart brand contain a whole day of sugar, but it also has many more chemicals than any other product should never contain. Like many other hot chocolates on the market, this mixture consists of alkalized cocoa, which means that the chocolate seed has been treated with an alkalizing agent to balance the natural acidity of cocoa. This considerably reduces the flavonoid and polyphenol content, transforming the powerfulsuperfeument In something that is essentially nil of notable nutrition.

Ingredients we do not like: Soybean oil, mono and partially hydrogenated diglycerides

Land O'Lake is known to make butter and we think they have to stick to their specialty. Any drink made with a partially hydrogenated dangerous soy oil (one of theseWorst food additives in America) And almost a whole day of sugar of the day does not deserve a place in your favorite cup, especially when there are much better options on supermarket shelves.

Ingredients we do not like: Cocao treated with alkaline, Marse of solid corn, mono and diglycerides, dipotassic phosphate, carrageenan

Carraghenan comes from algae and it is relatively harmless - apart from the fact that it is known tocause oxen and stomach problems. There is no reason to risk a bad reaction when there are options on the fantastic stuff market added to Stephen's So-Gourmet Mix.

Ingredients we do not like: Corn syrup, cocoa treated with alkaline, hydrogenated coconut oil, dipotassic phosphate, mono and diglycerides

Although most taste testers gave an inch until the thick, smooth and foaming coherence of this drink, the flavor was not also on the point. "It was like whistling the remains of milk in a bowl of chocolate cereals - and not a good way," said a tester. Maybe it has something to do with all the chemicals that floated in their cup? Although this mixture has more calories than Stephen, we have ranked it higher because it has a better fiber-to-sugar relationship. Anyway, it should not be your go-to.

Ingredients we do not like: Cocao treated with alkaline

Cocoa Hot creamy packed for less than 100 calories? Certainly not horrible. However, the sugar content is always high in this hot cocoa mix.

Ingredients we do not like:Cocao treated with alkali, acesulfame potassium, sucralose, disodium phosphate

Do not let the low calorie content of this product deceive you. In any case, this form or form can only this cocoa help you assert. A study in the newspaperPlos a found that potassium acesulfam, Aka Acesulfame K, can cause glucose intolerance, which ultimately leads to confused hormones and weight gain. Not to mention, if you are going to enjoy a cup of hot cocoa, you should really go for the real deal and enjoy it really.

Ingredients we do not like: Partially hydrogenated walnut or nucleus oil, hydrogenated soy, cocoa treated with alkaline, mono and diglycerides, sucralose

Thanks to the addition of sucralose (the generic name of splenda), Nestlé is able to keep their chinus beverage with (relatively) impressive 12 grams of sugar per serving. While scientists have found a link between sucralose and cancer in mouse, the risk posed by overconsumption of sugar and high fructose corn syrup far exceeds the risk of cancer posed by sucralosis and most other artificial sweeteners, according to Michael F. Jacobson, President of theCenter for Science in the Public Interest. What you need to know is that sucralose is the best of "bad"sweeteners. There are options of much worse on the market and in hot cocoa mixtures. As for the flavor, our tasters were fans of the "just sweet" flavor, "true dark chocolate" and the texture "thick and velvety" of this supermarket buys. Nevertheless, we could not ignore the addition of partially hydrogenated oils, which is why it falls down the barrel.

Ingredients we do not like: Dutch Cocoa (Alcalized Code)

Three words: So. Numerous. Calories! It is actually quite horrible that cup of cocoa could have as many calories as four holes of donuts, but in the case of sarabeth hot cocoa, it's 100% true! We do not have to love the high number of sugar - and our taste testers have agreed. However, a number of sippers appreciated the "wooded chocolate" of this mixture and a "hot-fudge-esque" flavor. If you are curious and you want to deliver, do you do yourself - and your intestine - a favor andCut the size of your serving half.

Ingredients we do not like: Nothing

Of course, the ingredient panel is free from red flags, but our taste testers were not fans of this chocolacy concoction. "It's nothing big. It has a taste like milk mixed with chocolate sauce," a person said. "Feel like storial milk," said another. There are much better tasting options: our tips are to jump.

Ingredients we do not like: Cocao treated with alkaline

Biological and low calorie calories, but several gradients found this whole cocoa "Bland" and were extinguished by its "thin" coherence and "chalk". A person even went so far as to describe this mix as "atrocious", while another found the taste to recall dirt. It's not much worse than that.

Ingredients we do not like: Cocao treated with alkaline

A huge success with tasters, this famous blend of hot cocoa chocolatier has been described by some as having a "rich and slightly bitter taste", while others have found the flavor "extremely chocolate - like a bar of chocolate. " Although some tasters did not appreciate the thick and serper coherence of this variety, most of our volunteers said they "finally buy it". We simply hope that they are in moderation because it is quite high in sugar and does not bring much to the table in terms of fibers. If you decide to indulge in this rich comforting drink, we suggest you enjoy one of these tastyHigh fiber foods So, it does not give you sugar.

Ingredients we do not like: Nothing

The elope deserved from Fran for his rich flavor "cocoa puff liquid", but dropped some slots because of its lighter consistency and the number of higher calories. We must admit, however, its fiber sugar ratio is among the best in the lot! Overall, it's not a bad choice for nutrition or flavor.

Ingredients we do not like: Nothing

Cisé cacao made a good first impression on our volunteers, who commented on his "velvety and creamy texture and" rich fudge and notes of hazelnut. However, some tasters complained that he had an "artificial" taste and was "too sweet and sweet". Considering that he has a huge 20 grams of the sweet substance, we can not say that we are quite surprised. The only reason this rank higher than French is that it has 70 fewer calories. In reality, however, they are somewhat linked.

Ingredients we do not like: Cocao treated with alkaline

No one could seem to agree on this one: the comments went from "a beautiful velvety texture", "Brownie brownie aroma pleasant" and "really delicious" to "too thin" and, curiously, "feel like a whopper . "Yes, really! One thing is certain: the calorie and sugar content is pretty moderate for something that is essentially the liquid dessert in a cup.

Ingredients we do not like: nothing

None of our testers could board the cocoa powder of this unsweetened chocolate. A Sipper says that the drink had a taste of "a combination of sand, pencils and cocoa. ! Its Nutrition Facts Brag Digne and list of ingredients do not mean one thing if no one can stomach the taste, which is why we have deposited there are some slots on our list.

Ingredients we do not like: Cocao treated with alkaline

StarbucksIs dinged to be "chalky", "bland", "slightly salty" and "bitter". But a number of testers were the fans of the "just combination of flavors", which sprang the sweet, bitter and smoked spectra. As for the nutrition facts go, they are actually pretty good, which is why we gave it a high place on our list.

Ingredients we do not like: Cocao treated with alkaline

Among the hot chocolates rank higher on this list, this one is probably the easiest to find. These are excellent news because 100 calories for a cup of cocoa is an impressive STAT-way to go, Miss Switzerland! The taste taste buds appreciated this mixture, too. For many, Swiss Miss' Simply Cocoa tasted "just sweet enough" and had a "very nice chocolate flavor" reminiscent of some of the "hot chocolate milk. This cocoa has a "deliciously milky" texture that many really considered children and adults.

Ingredients we do not like: Nothing

Expressions like "Sky Chocolate", "A +" and "Perfect for a cold day" have been used to describe this low calorie content, rich hot chocolate. The testers noted that Sillycow's sandy chocolate was more "an adult drink" than its competitors, thanks to its "incredible velvety consistency. Almost all our testers agreed that it is "certainly the penalty. »

Eating this! advice

Strange but true: your hot chocolate will have a softer taste and smell if you serve it in warmly toned cups instead of white or rigid red, according to European scientists. In what could have been the easiest volunteer experience ever, 57 people had to drink hot chocolate served in four different types of cups. They were all plastic and the same size, but were either white, cream, red or orange with the white interior. The tasters reported the chocolate tasted better in the cups of cream and orange color. This adds to the growing set of studies that claim the ship in which our food is served can have a dramatic effect on how our senses perceive food.