Don’t cooler temps just go hand in hand with hot chocolate?  Sure, some adults may have transitioned to coffee as their go-to hot beverage, but show me a kid who doesn’t like hot chocolate.  My kids love hot cocoa, and it is a staple in our house in winter months.  They are especially delighted when they wake to it being served at breakfast.  Shocked?  You shouldn’t be!  I can transform just about anything in to a healthier version of itself.

If you prefer a non-dairy version, substitute the dairy milk with your favorite Coconut Milk. That will also add a boost of medium-chained fatty acid and lauric acid.  Cocoa or cacao in its less processed state, is actually loaded with benefits.  Here’s a more complete look.

“Raw cacao powder contains more than 300 different chemical compounds and nearly four times the antioxidant power of your average dark chocolate – more than 20 times than that of blueberries. Protein, calcium, carotene, thiamin, riboflavin, magnesium, sulfur, flavonoids, antioxidants, and essential fatty acids are also present. The precise blend of all these elements combined serve to kick in naturally occurring phytochemicals that have incredible benefits throughout the body, such as lowered LDL cholesterol, improved heart function, and reduced cancer risk.”

So let’s make some hot cocoa, or cacao shall we:)


Hot Cocoa


In medium saucepan mix water, cacao powder, sweetener of choice, and salt.

I prefer maple syrup, but certainly use coconut sugar as well.  The coconut sugar will alter the taste slightly.   Heat mixture to incorporate ingredients.  

Add milk and heat without boiling.  I use raw milk if I’m not using coconut milk, so this is particularly important to not damage all the goodness it brings.

Lastly, add your vanilla, and yes I like vanilla.  You could certainly decrease this amount to 1 tsp if that fits your taste better.  This recipe is taken to a whole new level when you add homemade marshmallows to it.  

I store unused hot cocoa in the refrigerator and heat up for another time.