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Okay, I’m gonna start by admitting that I’m weird. I love eating ice cream year-round, even in the coldest of winters. And I love a cup of rich, dark hot cocoa year-round, too — even in the middle of summer. There’s just something comforting about a cup of cocoa, isn’t there?
Ever since I was a kid, my definition of hot cocoa was a cup of milk (NOT water, thankyouverymuch) plus a packet of hot cocoa powder — Swiss Miss, Carnation, whatever. Didn’t matter.
Then I started paying attention.
The ingredients in a packet of Swiss Miss milk chocolate read: “sugar, corn syrup, modified whey, cocoa (processed with alkali), hydrogenated coconut oil, nonfat milk, calcium carbonate, less than 2% of: salt, dipotassium phosphate, mono- and diglycerides, carrageenan, acesulfame potassium, sucralose, artificial flavor.”
Wow. Eight grams of sugar, GMOs, trans-fats, carcinogens, and the always-suspicious ‘artificial flavor.’
Just for a cup of hot cocoa.
My foodie 15yo son helped me come up with this recipe for homemade chocolate syrup that uses only four ingredients — which you likely have on hand. As a result of experimenting with the syrup, and of reading about others using butter in their coffee, we’ve come up with this scrumptious recipe for rich, dark hot cocoa.
Grab a good book, pick out a spot in front of your fireplace, and ENJOY!
Rich Creamy Dark Hot Cocoa
1 cup milk (raw, almond, etc.)
1 tablespoon local, raw honey
1/2 tablespoon coconut oil (where to buy)
1 tablespoon raw cacao powder (where to buy)
2 tablespoons dark chocolate chips (where to buy)
Mix all ingredients then warm over medium heat in a small saucepan to desired temperature. I like to retain my taste buds, so I warm it up just enough. 😉
Next on my list: coming up with different variations. I’m thinking I’ll try vanilla, caramel, cinnamon . . . mmmmmm!
What do you suggest? I’d love to hear your delicious ideas — please Join The Conversation below!