30g Raw Cacao Powder
100 ml Milk (Your Choice)
10 ml Date Syrup
15 ml Maple Syrup
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
Calories per cup | 230
As you may already know, I’m such a fan of experimenting in the kitchen to find delicious healthy, clean alternatives to satisfy the dangerous cravings for processed, damaging foods. After I tasted this hot cacao, I just felt so elated and excited to share the recipe and method because the taste, to me encapsulates winter and comfort.
I don’t profess to be sharing anything miraculously different to others before me, but this recipe is quick, simple and produces the most frothy, light and beautifully balanced result, that’ll allow you to savour the comforting, mellow happiness of winter whilst nourishing your body!
Cacao vs. Cocoa
It may be the change of season, but right now I’m obsessed with using raw cacao powder in my recipes and drinks, it just makes everything deliciously comforting and well… chocolatey!
Cacao powder is made from cold-pressing raw cacao beans, which removes the fat without killing the enzymes. It is the purest form of chocolate one can consume and is reported to deliver higher amounts of antioxidants than any other food!
Cocoa on the other hand is produced by heating the cacao beans to very high temperatures, thus vastly reducing the enzyme, antioxidant, flavonoid, and other health benefit levels of the powder…amazing what difference swapping a few letters can make!
Of course I would highly recommend purchasing cacao powder over cocoa powder every time, but it does come at a higher price tag. If you cannot purchase cacao powder all the time, using pure cocoa powder will still deliver a sugar-free, fat-free addition to your diet, and will still nourish you with antioxidant benefits.
So Chocolate is Good For Me?
As I child it was pretty clear to me that ‘chocolate is bad’. Then when I became a teenager I started to hear ‘chocolate is actually good for you, but in moderation’, then ‘it’s actually dark chocolate that is good for you’…
It’s so clear now, it’s cacao that is good for you – simple! Pure nature-given ‘chocolate’ is amazingly good for you. It’s us naughty humans that add chemically engineered, unnecessary ingredients to it that causes it to harm us. Cacao is so, so, so good for us… but ‘chocolate’ as most of us know it is so, so, so bad. It’s like saying pizza is good for you because it has tomato in it, or cheese burgers are healthy because of the lettuce – the cancer causing, artery clogging ingredients you add to the mix negate, counteract and mask the goodness the natural ingredients are trying to nourish you with.
As the majority of my lovely readers are from the US and the UK, I thought I’d take a look at two popular chocolate bars to see what they contain, that we may now deem ‘unnecessary’ now that we know what goodness ‘real chocolate’ brings.
Milk, sugar, cocoa butter, cocoa mass, vegetable fats (palm, shea), emulsifiers (E442, E476), flavourings.
Cane sugar, milk, cocoa butter, milk fat, lecithin (soy), natural flavour.
This is ‘chocolate’ as most know it, and I feel it’s so important to understand what you’re choosing to put into your body before you choose to open the wrapper.
The Method to Create Clean Eating Hot Cacao
As always, I’ve included measurements to this recipe, but this particular creation really is free to customise to your own tastes. I’ve probably not used the exact same quantities any time I’ve made this, but it’s always come out delicious!
- Choose Your Milk!
We are so lucky there are so many varieties of milk on the market for us – of course you may opt to use regular cow’s milk or even lactose-free milk (as I frequently do), but this recipe is so versatile and great for vegan diets too and will taste great with oat and nut milks!
- Warm Your Milk
Gently warm your milk in a saucepan, stirring until it becomes luke-warm
- Add Cacao Powder
Pour in generous amounts of cacao powder until chocolatey enough for your tastes! Be sure to stir continuously so that it becomes totally mixed with the milk
- Add Date Syrup, Maple Syrup, Cinnamon and Nutmeg to Taste
Depending on how sweet you’d like this to become, add these ingredients little by little, tasting until you’re happy (careful not to burn your tongue!).The nutmeg, for me is the ingredient I am most careful with here. Too much nutmeg can completely overwhelm and ruin the taste of the entire recipe, whereas a subtle hint of nutmeg brings a magical Winter taste!
- Leave to Simmer
Once happy with the ingredient levels and taste I leave to simmer in the sauce-pan. As soon as it starts to gentley bubble, take it off the hob immediately
- NutriBullet! (Or your chosen alternative)
This is my secret weapon to making the drink transform into frothy, molten magic! I pour the entire mixture into the NutriBullet and blitz for about 20 seconds. It comes out bubbly, smooth and ready to enjoy! If you don’t have a blender, the drink will still be delicious, promise!
I hope you absolutely love this recipe, as much as I do – once your try it you’ll be addicted (and you needn’t feel guilty for it!)
Can’t get enough cacao? Try making healthy Nutella!