If you look at an ingredient list of powdered hot chocolate, you’ll kinda feel like you’re drinking a cup of pixie stick. At least I do.
So, the other day in our little Texas town we had a chilly day and I had a hankering for a hot chocolate. I made a switch to cacao a while back. It tastes similar to your normal powdered chocolate but it’s actually healthy.
Cacao is cold-pressed and unroasted, therefore keeping the living enzymes. It’s the purest form of chocolate you can consume. It fights free radicals, and has four times the antioxidants of dark chocolate.
On the other hand, cocoa powder is roasted at a high temperature and loses all of it’s good quality.
This recipe has no refined sugar and all healthy ingredients. So, no guilt here!
Alright, get out your blender. I feel like you can get it all blended much better, but if you don’t feel like lugging it out, just throw it all in the pan.
Put all your ingredients in the blender: 1 Tbsp cacao powder, 1/2 Tbsp almond butter, 1/2 tsp vanilla, 2 tsp coconut sugar, 1 cup of almond or coconut milk, 3/4 tsp chlorophyll and a dash of Himalayan salt.
(I don’t have chlorophyll and himalayan salt pictured here)
Blend for a few seconds then throw your blended goodness in a pan. Heat it on medium-high until the milk starts to climb the sides. Don’t walk away or you’ll scald your milk. All that work for nothin’!
Go ahead and pour your luscious minty goodness into your favorite mug.
Now, put on some cozy socks and enjoy!
xo-Megan
Cacao Mint Cocoa
- 1 Cup of Coconut or Almond Milk
- 1 Tbsp Cacao Powder
- 1/2 Tbsp Almond Butter
- 1/2 tsp Vanilla
- 2 tsp Coconut Sugar
- 3/4 tsp Chlorophyll
- Dash of Himalayan Salt
Mix in blender. Then, heat on medium high in a small saucepan until the milk begins to climb. Pour in your favorite mug and enjoy!
