While today was an unseasonably warm day, it is that time a year where hot cocoa and other warm beverages are greatly welcomed. Now I am one of those odd balls that can drink something piping hot year round, but if you are not like that your season is finally here! My favorite growing up was always to go play out in the snow, get really really cold and then head inside to drink hot cocoa and defrost by the fireplace. Unfortunately though most mixes are full of sugar. So in order to still get in that chocolatey goodness, I found a fantastic superfood filled recipe from Kim Murray on mindbodygreen.com. If you want to keep the sugar content as low as possible I would also opt for unsweetened almond milk and add just a smidge of vanilla if you would like.
- 2 cups vanilla almond milk
- 1 tbsp. (heaping) raw cacao
- 1 tbsp. raw honey
- 1 Tbsp. coconut oil
- ½ tsp. cinnamon
Heat the almond milk on the stovetop, to just under a boil and then add all the ingredients to your blender or Vitamix and blend for a minute.
The coconut oil gives it the creaminess, richness and the frothiness that make a good cup of hot cocoa. The cinnamon works together with the honey to boost the sweetness without adding sugar, and also offers the many proven benefits of cinnamon, including blood sugar regulation.
This is a much healthier version of hot cocoa AND you get added health benefits, which are pretty endless.
Let me know in the comments if you try Kim’s recipe and like it:]