When I chose to change my diet and bring it back to nature’s kitchen- hot chocolate was one of the hardest childhood beverages I needed to give up. Not only great for cold winter days, hot cocoa has many wonderful childhood memories tied to it. But I gave it up, to match my new path. Until recently.
A year ago, I decided to try and find a recipe that allowed me my hot cocoa without losing my new healthy habits. What I found was a series of various recipes that I played with and combined until I crafted a Homemade Hot Cocoa Recipe!
This recipe offers a warm chocolaty goodness while still being dairy free, alternative refined sugar, and gluten free.
Ingredients:
- 3 tablespoons powder Dark Cocoa
- 2 tablespoons Almond Milk
- 4-6 tablespoons Agave Syrup (you can substitute honey, syrup, or brown sugar)
- Pinch of P.ink Himalayan salt (sea salt works too)
- 1 cup of Almond Milk
- 1-2 teaspoons Vanilla
Modifications: I am partial to Mexican Hot Cocoa- if you wish to spice up your drink add these spices.
- ¼ teaspoon Mexican Chili
- ¼ teaspoon Cinnamon
Directions:
- Place a medium sized pot on the stove and put your cocoa, 2 tablespoons almond milk, agave syrup, & salt in the pot. (If you’re spicing things up, add the Mexican chili and cinnamon too.)
- On a low-medium heat whisk the ingredients together until they are a homogeneous mixture.
- Add 1 cup almond milk.
- Raise the temperature to medium-high heat and whisk.
- Whisk until cocoa is heated to desired temperature.
- Add vanilla & whisk.
- Pour cocoa into mug & enjoy!
Your Daily Dose of Christmas:
Christmas Song: Winter Wonderland by, Amy Grant
Christmas Movie: Jack Frost
- Watch the trailer: https://www.youtube.com/watch?v=ZFoWiUqrhoE
Daily Affirmation:
- “I can enjoy my life and still remain healthy.”