This hot cocoa is not too sweet. Deep, rich chocolate flavor is the star. The cinnamon and chili are supporting actors. The sugar is kept at a minimum.
Did you know that the Victorians loved hot chocolate too? They would consume large amounts of it throughout the day, believing in its health benefits. The Victorian version of hot cocoa was often made with cinnamon, vanilla and chili. The first recipe for "chocolate drink" was published in 1644. It was served in fancy demitasse cups and pretty chocolate pots.
My weekday morning recipe is a healthier version of the typical sugar-bombs sold in those little packets. It has more punch and depth of flavor. Cocoa and cinnamon are rich in antioxidants.
Autumns in New England are filled with gold, scarlet and orange. Winters are often slate-gray and too long. To make them cozier, I drink cups of cinnamon-scented cocoa with my pooch by my side.
Hot Cocoa Recipe
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Cocoa powders are not all created equal. Some are tasteless and bitter. Try to find good cinnamon and cocoa powder. You'll know it when you taste it.
I use my trusty Mr Coffee Cocomotion machine to make this recipe. Place everything in the machine then turn it on. I love this little machine! Great for frothing milk for coffee or chai too. Alternatively, place everything in a blender to combine. Then heat up the mixture in the microwave or in a pot on the stove on medium heat.
- 1 cup of unsweetened coconut milk beverage or regular milk or soy milk or whatever milk you fancy. I use So Delicious Coconut Milk Beverage
- 1 tablespoon of sugar. I like my cocoa on the bittersweet side. Use more sugar if you like it sweeter.
- 1-2 tablespoons of good quality cocoa powder. I use Penzey's Cocoa or Rapunzel Organic Cocoa Powder
- Sprinkle of regular ground cinnamon
- Dash of ground red chili pepper (optional)
xo ~ Jilly
xo ~ Jilly