HOT CHOCOLATE

INGREDIENTS – makes 1 serving

1-1/2C milk or better choice: unsweetened coconut or almond milk from a carton, not a can, should be no more than 50 calories per cup

2T cocoa powder or better choice:  raw cacao powder like Dagoba or Navitas Naturals

1/4t pure vanilla extract

Cinnamon, ground

1T sugar or better choices:  Lucuma powder or coconut/palm sugar

OR

0 calorie 100% liquid stevia drops from the health food store

DIRECTIONS

Heat milk on low in a small saucepan along with the cacao powder and lucuma powder, if you are using it.  Once milk is hot and powders are dissolved, remove pan from heat and stir in the vanilla extract.   You can steam some extra coconut milk and float the “foam” on top of the chocolate and dust with cinnamon powder to get it to look like the picture.

OR

You can use a little fresh frozen coconut milk, if you can find it in the freezer section of your grocery store and whip it just like whipped cream and top the hot chocolate with it then sprinkle it with cinnamon.

NOTE: Raw cacao has more antioxidants than green tea and phenylethylamine which releases the feel-good chemicals also known as endorphins.  It is not the same as cocoa powder which is Dutch-processed with alkalai, destroying most of the benefits of raw cacao.

100% liquid stevia drops or powder from the health food store.  Use the chocolate flavored Stevia for a richer tasting hot chocolate. Grocery store brands of Stevia are processed with harmful chemicals and contain fillers.

COCONUT WHIPPED CREAM

DIRECTIONS

Freeze small bowl, and beaters from your mixer (wet them first).  Put coconut milk in the freezer while the bowl and beaters get cold.

Coconut milk from the carton has added water and will not work.  You have to use fresh frozen coconut, found in the freezer section of the grocery store.  Or coconut milk from the can.  However, cans may leech harmful chemicals into the food they contain.

Chill the coconut milk before whipping it so the coconut cream separates from the added water.  Pour off the excess liquid, scoop coconut cream into the bowl and mix at high speed until the cream is whipped to double it’s volume and forms soft peaks.

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