I remember when I was a child, a friend asked me if I would rather live where it was too hot, or too cold. It’s kind of a funny question to me now (I hate the cold), but at the time I thought about it long and hard until I finally decided that I would rather live where it was “too cold”. “Why would you want to live where it’s too cold?” They asked. I replied “I suppose it’s because you can always throw on some more clothes or blankets. When it’s too hot, what can you do really? You can’t just run around naked now can you?” That sort of sealed the deal, though I’m not so sure where I stand on this today.
I bet all of you who live in colder climates during the winter would laugh at how fickle I am when it comes to cold weather, and hey, I admit that I have no ground to stand on when I complain about freezing when it’s “only” 50 degrees. Even my old coworkers had a laugh as I strode down the aisles in no less than 3 thick fuzzy layers this time of year. So yeah, I get it. Southern California isn’t that cold.
Except that, to me, it IS cold.
Besides the not always so convenient urge to hop in a vat of steaming bath water, I’ve found something that is just as good. A rich, frothy, almost mousse-like hot chocolate that will warm your toes, fingers, and insides just fine.
There’s nothing like sipping hot chocolate during these cold months of the year and this recipe is no exception. Tinker with it as you like, there’s no right or wrong way to make it, though I implore you to keep the healthy fats at that is what creates a delicious frothy texture.
Jack Frost’s Hot Cocoa Recipe
- 3 cups fresh almond milk
- 3 heaping TB raw cacao powder (you can sub cocoa powder here – add to taste)
- 1 heaping TB raw carob powder (optional)
- 1 generous pinch of high-quality sea salt
- A dash of cinnamon
- 4-5 TB pure maple syrup or raw honey
- 1 tsp vanilla extract or scrape the inside of 1 vanilla bean
- 2 heaping TB coconut oil (where to buy coconut oil)
- 1 TB cacao butter (optional, but delicious!)
- 1/4 tsp peppermint extract
- A top-notch high-speed blender
Loving preparation – Jack Frost’s Hot Cocoa
• Pour the fresh almond milk in the blender first so that your powdered ingredients don’t stick to the bottom of the blender
• Add all of the other ingredients MINUS the peppermint extract
• Begin to blend at a low setting, slowly increasing the speed to 10
• Blend on high for 5 minutes
• Add the peppermint extract and blend on low for a few seconds to mix it in thoroughly
• Pour into 3 mugs…or 2 very large mugs and enjoy with friends and family
The friction from high-speed blending will melt the coconut oil and cacao butter and creates a wonderful hot cocoa! No pans needed!
*** You probably shouldn’t make this drink too late at night like I did because I was wired for hours afterward puttering around the house. Just sayin’ 😉
Add some whipped cream and voila!
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Ingredient Benefits
Cinnamon: It’s no coincidence that cinnamon makes its way into most winter desserts, it’s gloriously warming for the digestive center, nourishes the body, and helps drain dampness.
Cacao: Highly antioxidant, cacao boasts some powerful health benefits. It contains high amounts of magnesium, a nice amount of iron, enhances the ability to focus, and improves your mood.
Coconut Oil: Increases our resistance to colds, flu, yeast, fungus, and candida. It also helps regulate blood sugar and thyroid hormones. Coconut oil also boosts energy and enhances the absorption of fat-soluble vitamins. Plus, it tastes good!
Vanilla Bean: Enhances the mood and provides small amounts of trace minerals and B-vitamins. Vanilla is also anti-inflammatory and warming, perfect for cold weather!
I hope you enjoy this decadent Jack Frost Hot Cocoa!
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