We have been cow dairy-free since I was nursing my first son. After trying many different alternatives for drinking, cooking, and baking, raw milk has by far been our favorite. Unfortunately, we do not have a consistent supply for raw goat milk so a lot is done with full-fat canned coconut milk.
Yesterday we spent some time outside catching up on chores and were all in need of a hearty, warm beverage to warm us up. I love this recipe for it’s creamy rich consistency and hint of spices. It’s also packed full of healthy fats, vitamins and minerals. This will make about 1 quart of hot chocolate.
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What you will need:
- 2 cans of full-fat, unsweetened coconut milk
- 2 TBSP raw cacao powder
- 2 TBSP maca powder
- 2 TBSP maple syrup (or to taste)
- 1/4 tsp cinnamon powder
- Pinch of Himalayan pink salt
- 1-2 cups filtered water
What to do:
In a stainless steel pan, pour in your canned coconut milk, and all your dry ingredients. Begin whisking together. Add in your water slowly until it reaches your desired thickness. Once it’s heated thoroughly (you don’t want it to boil) add in your maple syrup to taste. Turn off heat and whisk vigorously to create a nice, frothy head (take care not to burn yourself!) Pour into mugs and garnish with a dash of cinnamon, cinnamon stick, or fresh mint if desired.
Bonus Information:
Why raw cacao? Raw cacao is the raw form of cocoa. It is cold pressed and retains its enzymes and nutritional value better than the roasted cocoa.
Why maca powder? Maca powder comes from the root of the maca plant found in the Andes mountains. It is high in minerals and adds an earthy, tasted caramel flavor to the hot chocolate. Some people don’t care for its flavor, so you can definitely leave this out if you prefer.
Why maple syrup instead of honey? While honey has a TON of benefits for us, once it gets heated above 140*F (some argue lower than that, too) it loses those benefits. Maple syrup is lower in calories (if that matters to you) and retains it’s benefits when heated. Personally, I prefer it because the rich flavor matches well with the earthy flavors from the mama powder.
Why Himalayan pink salt instead of table salt? You could also use Redmond’s salt as well. Table salt is stripped of its minerals during processing and has added iodine which has questionable bioavailability to the body. Salt should be packed full of vital minerals that we need to properly function.
Why full fat coconut milk? Our bodies need healthy fats to function properly. Coconut milk is filled with lauric acid that boosts our immune systems and is high in magnesium, selenium, manganese, and copper. It’s thick and creamy and really sets a lovely base for your drink.
