Wholesome Hot Cacao
Some days (most days) self-care asks us to find comfort in simple things. If you haven’t simmered and whisked homemade hot cacao before, you’re about to have your taste buds cheering for more! This special refined-sugar-free version is rich in antioxidants and trace minerals, boosted by cinnamon, completely vegan, and takes only minutes to make. This steaming winter weather bev is nourishing food alchemy at its very best.
Ingredients (serves 4)
4 cups unsweetened nut milk (coconut, oat, almond, soy, or any combination)
4 tablespoons raw organic cacao powder
4 tablespoons pure local maple syrup (adjust to desired sweetness)
1–2 teaspoons vanilla extract or 1 vanilla bean (scraped)
1 teaspoon cinnamon
Pinch of sea salt
Flavor variations
Pinch of cayenne pepper
1 teaspoon peppermint extract
1 teaspoon chai spice blend (teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon cloves, ¼ teaspoon ginger, pinch of cardamom)
1/2 teaspoon turmeric (for an extra anti-inflammatory boost!)
Garnish Variations
Coconut whipped cream
Organic dark chocolate shavings
Peppermint stick
Cinnamon stick
Vegan marshmallows
Instructions
1. Bring milk to a simmer in a medium saucepan over medium/high heat. Add in all other ingredients (consider optional spices listed above), whisking until smooth and piping hot.
2. Pour into mugs and garnish with desired options. Drink hot and enjoy!
3. For optional added nutrition, richness and creaminess (my personal favorite and must have) add 2 tablespoons almond butter and 1 tablespoon coconut oil. Pour just slightly cooled mixture into blender cup (or use an immersion blender) and blend until frothy.
Originally Published in Edible Western NY.
