Spiced Cacao
Spiced Cacao
About this Recipe
Here's a high-benefit version of hot chocolate, and just as delicious and comforting. Made with warming spices of chai and a dash of turmeric for color, the coconut milk powder adds extra creaminess. Enjoy this hot or cold over ice, but to keep the ice from diluting the flavor, replace the water with any type of milk.
The Benefits
Cacao powder is packed with flavonoids, iron, potassium, magnesium, and fiber. These nutrients have been shown to help lower blood pressure and improve blood flow to the brain and heart. Cacao is high in amino acids that help increase serotonin, a feel-good hormone that can help relieve stress and anxiety. This recipe contains oat milk, and oats contain tryptophan, B vitamins, and prebiotic fibers, which help increase serotonin. Lastly, spices like turmeric, cinnamon, and cardamom are high in anti-inflammatory and antihypertensive antioxidants (which can help relieve anxiety and lower cholesterol) and have blood sugar–lowering effects.
Note: This recipe is for a single serving, but the dry ingredients can be doubled, tripled, etc. to make a larger batch. Store the mix in the pantry for whenever you want to make this beverage.
Ingredients
- 1 Tbsp (6 g) cacao powder
- 1 tsp coconut milk powder
- ¼ tsp ground cardamom
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ½ cup (125 ml) oat milk
- ½ cup (125 ml) water
- 2 tsp sweetener of your choice (such as honey or date syrup)
Directions
-
Step 1
In a small bowl, mix the cacao powder, coconut milk powder, and ground spices and set aside. -
Step 2
2. In a small saucepan over high heat, bring the water and oat milk to a low boil. Whisk in the cocoa mix and bring to a boil. Lower the heat to a simmer. Whisk in the sweetener to taste. Increase the heat and return to a boil. Remove from the heat. (The double boil will create a nice, smooth mouthfeel.) Pour the cocoa into a mug and enjoy hot.
Substitutions: Any kind of milk will work for this beverage. You can double the quantity of milk to replace the water for a heartier, creamier version.
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About the author
Chloe Chappe
Chloe Chappe is a private chef and writer based in Los Angeles, CA. Her cooking and food writing pursuits are motivated by personal traditions, cultural culinary history, accessibility, the aesthetics of a colorful meal, and the love of gathering people for a meal.
