I posted this last year, but thought it would be appropriate to post again this year. With the holidays always about indulgence and excess sugar, I love this recipe as an antithesis to traditional sugary hot chocolate. I love nothing more than hot chocolate on a cold dreary day, but I have zero tolerance for sugary sweet stuff. I wanted to find a way to make hot chocolate with less sugar. I developed a pretty fantastic recipe that’s sweet and savory to drink. There’s just enough sweetness to satisfy the family and not make it overpowering. Couple of pointers on this recipe, be sure to get really great quality raw cacao. I went so far as to buy organic raw cacao powder intended for raw food usage. The cacao was ground up so finely that it no longer had a chalky consistency. If you make hot chocolate from standard, name brand cacao powder, you may find that your hot chocolate is bitter, chalky, and not very appetizing. The other trick to making hot chocolate is using marshmallows or whipped cream as your delivery for sweetness. If you keep the hot chocolate less sweet, then you can fine tune your sweetness with the addition of an extra marshmallows or two. Finally, don’t even think about using anything other than whole or raw milk.
Hot Chocolate from Raw Cacao
- 2 cups whole or raw milk
- 4 tablespoons raw cacao powder
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 teaspoon granulated sugar
- pinch of ground cayenne pepper
- marshmallows (optional)
- In a saucepan over medium heat, whisk together milk, cacao powder, salt, vanilla extract, sugar, and cayenne pepper.
- Slowly bring to a boil, whisking continuously.
- Once at a boil, add marshmallows (if using) so they melt a bit.
- Serve in two mugs and enjoy.