Nothing says “holidays” more than a hot cup of cocoa. The smell reminds me of home, winter, and childhood. I love hot cocoa, but I can’t stand the sugar-laden process stuff. If I am going to indulge, I want the real thing!
In the past few days, I have craved home and family time, and with it comes my craving for hot cocoa, my comfort Christmas beverage.
I have experimented with a few recipes, trying to marry Martha Stewart and primal living, and I think that no one out there will be dissatisfied with the recipe I came up with!
Makes 2 servings
- 2 tablespoons and 2 teaspoons unsweetened cocoa powder
- 1/4 cup organic maple sugar (or coconut palm sugar)
- 1/2 pinch salt
- 2 tablespoons and 2 teaspoons boiling water
- 1-3/4 cups raw milk*
- 1/4 teaspoon vanilla extract
- 1/4 cup raw cream*
- 1 tablespoon organic maple syrup
- dash of cinnamon
*I buy Organic Pastures milk and cream. If you are intolerant or allergic to dairy or following a strict paleo diet, substitute for full-fat coconut milk.
Combine the cocoa, maple sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Stir the milk and heat until hot, but do not bring to a boil. Remove from heat and add vanilla extract. Divide between 2 mugs. Whip the cream and maple syrup. Add the cream to the mugs of cocoa, with a dash cinnamon, enjoy and don’t burn your mouth!