December had brought an amazing coffee cake I special ordered from a New England bakery and had shipped out here (Yes, it was that good!) Not to mention all the indulgent eggnog lattes and hot chocolate, and days of entertaining for Christmas.
Hence, my desire for a January post-holiday detox. Of course, I was craving a hot chocolate today, only I knew it had to be a healthier version.
So, I spent this Saturday evening modifying homemade hot cocoa recipes while my husband, Bill cooked dinner. The kitchen was a bit cramped with both of us working away, yet I remained focused!
I wanted to find just the right amount of sweetness without adding any processed sugars or artificial sweeteners, and keeping it simple.
At last, I had my “final hot cocoa recipe” so I poured Bill a fresh mug. After his first sip he said “Wow, that’s good. Why didn’t you make this over the holiday?!”
Here is the hot chocolate we enjoyed tonight.
Healthy (or healthier) Hot Cocoa
Serving size: one mug (about 8 oz.)
Time to make: 5 minutes
- 2 oz. organic dark chocolate bar (This should be a generous half of a dark chocolate bar you would find at Trader Joe’s, Whole Foods or similar stores)
- 1 cup organic whole milk
- 1/4 TSP raw honey
- 1/4 TSP vanilla extract
- A tiny pinch of sea salt
- A dash of cinnamon
ONE: Break the dark chocolate bar into several pieces
TWO: Put the chocolate pieces into a pan on the stove top on medium-low to start melting the chocolate while whisking frequently to avoid burning it
THREE: Add in the milk and all other ingredients while continuing to whisk everything frequently so nothing sticks or burns
FOUR: Heat the milk until the chocolate has completely melted or dissolved into the mixture
FIVE: Once it’s nice and hot, remove it from the stove
Finally, pour into a mug and enjoy!
TIP: Remember to choose a dark chocolate you really like and without any added sugars or artificial sweeteners.
If you have a tasty and healthy-ish hot cocoa recipe or certain substitutes you like to use, please share!