Some days we just need a cup of hot cocoa. Actually, in my house, it’s “warm” cocoa, because I’m serving it to two toddlers and a five year old. Today, though was a good day for cocoa.
We live in Pennsylvania. I’ve lived here all my life and remember many snowstorms, but this is the first time I ever remember a bonafide blizzard hitting the area and lingering for several days. Call me crazy, but I actually love this weather! The prospect of a blizzard coming got me really excited, and it has been quite a storm. So far, around 3 feet of snow has fallen.
After spending about 45 minutes to bundle up the kids, they lasted for about 15 minutes in the wind and deep snow. My five year old lost her boot in the deep snow and was hobbling around screaming and shoeless, while the one year old was floundering on his back, unable to move. Meanwhile, my three year old was trying to crawl through the snow drifts, since she couldn’t walk. OK. Time to get them in the house.
This was a good time for a nice cup of hot or warm cocoa. I like to make it from scratch, since the packaged stuff is full of all kinds of nasty additives, and it’s not even that chocolaty. Making it from scratch is also pretty simple. Another win, in my opinion. I like to use raw cacao, both for the taste and the minerals it contains. However, today I had good old Hershey’s cocoa in stock, so that is what I used. It tasted great!
Ingredients
- 4 C. Full-fat dairy or Coconut milk - I use either raw or grass-fed milk.
- 4 Tbsp Cocoa
- ½ tsp cinnamon
- 1 tsp. Vanilla
- 2-3 Tbsp Pure Maple Syrup
- 2 Tbsp Collagen Hydrolysate - Optional, but adds a great nutritional boost
Instructions
- Pour milk into saucepan, add cocoa, cinnamon, vanilla and maple syrup.
- Turn burner on medium heat
- Stir ingredients with whisk or fork vigorously until thoroughly combined. Do not heat until boiling, especially if using raw milk, or it will kill off many of the beneficial enzymes. Heat until warm.
- Serve and enjoy!
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