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Rich, Dark Hot Cocoa (Dairy and Refined Sugar Free)
I’ve had a sudden fixation on dark chocolate. Long time readers here will know that I’ve always loved chocolate but I’ve been going weeks on end without having chocolate. Well, no longer. To satisfy my chocolate tooth, I started turning to hot cocoa. This version is dark, creamy, and delicious. I find it a perfect treat to have mid-afternoon (or an almost mid-night snack, which we did last night). And it’s pretty guilt free too, sweetened with a drizzle of maple syrup, full of the healthy fats from the coconut milk and unsweetened cocoa powder too.
Chocolate (without all of the yucky other ingredients added to it in most candy bars) is actually considered a very healthy food by many. Like cranberries, apples, onions, tea and red wine, chocolate is loaded with flavonoids. According to The 150 Healthiest Foods on Earth by Jonny Bowden, the particular flaonoids called flavanols found in chocolate “prevent fatlike stubstances in the bloodstream from clogging the arteries. When you reduce the blood’s ability to clot, you also reduce the risk of heart attack and stroke.” The author also mentions that chocolate is high in magnesium (which, by the way, is why many crave chocolate when they are low in magnesium). I’ve also read of several studies connecting chocolate to a healthy blood pressure.
Because I use coconut milk powder (I ordered mine from Wilderness Family Naturals), this is dairy free, though you could easily use whole milk instead. I’ve sweetened it with maple syrup, but honey would work too. I wanted to use a liquid sweetener because it would dissolve more easily, but use rapadura or coconut sugar if you are willing to do a little mixing. Feel free to use canned coconut milk too. Maybe half full fat coconut milk with an equal amount of water for a rich taste, or more water for a less rich taste.
Rich, Dark Hot Cocoa
See notes above for ingredient substitutions.
- 2/3 cup of coconut milk powder (see notes above)
1/4 cup of full fat cocoa powder
Scant 1/4 cup of maple syrup or honey
4 cups of water
1 teaspoon vanilla (optional)
French Press Method: While water is being brought to a boil, add the coconut milk powder, cocoa powder and sweetener to the french press. Add the boiling water and with a gentle motion, use the press to help mix everything together (I use an up and down motion in the top half of the french press). Add the vanilla and serve.
Regular Method: Place the coconut milk powder, cocoa powder and sweetener in a four glass pyrex measuring cup. Add just enough boiling water to moisten this mixture and whisk to form a smooth paste. Add more water to a bit over the four cup mark. Add the vanilla and serve.
*I’ve labeled this recipe vegan and dairy free, but do note that their are trace amounts of milk in the coconut milk powder. To be completely vegan and dairy free, use canned coconut milk.