You might have noticed by now that I have a massive sweet tooth. I’m the kind of gal who can easily eat her way through a piece of shiny glazed chocolate ganache cake, and then say “Yes please!” to a plate full of beautiful macaron. And although I fully embrace my sweet tooth, I am aware that in order to stay healthy, and avoid lots of cavities, my sugar intake must be curbed to some extent. In January, I tried to help kick my sugar habit by giving it up for a month, as a fresh start to the year and a lesson in moderation. While I know I will never be someone who gives up sugar entirely, my sweet tooth has learned some temperance. But a treat once in awhile is more than okay. And with Valentine’s Day just around the corner, a sweet treat made to share is certainly in order.
This hot chocolate is my new favorite thing, because not only does it satiate all my sweet cravings, it’s actually good for you. I picked up some maca powder last year, planning on making Sarah’s nutbutter cups, but the project went forgotten in my cupboard. I finally thought about it again this month, wanting something sweet, but a bit healthier. Sarah explains all the wonderfulness of maca —stress reliving! nutritional powerhouse!—as well as the raw cacao and spices over on her recipe, so head there for an in-depth look at why this is no ordinary hot chocolate. I’ve also added some hemp protein powder for a nice boost of protein, essential fatty acids, fiber, and vitamins. Adjust the mixture of milk and water for a creamier drink, and add more or less spices depending on your taste. Enjoy and Happy Valentine’s Day!
Healthier Hot Chocolate, adapted from My New Roots
Servings: 4 cups
4 tablespoons raw cacao powder
1 tablespoon maca powder
2 tablespoons coconut sugar
1 tablespoon hemp protein powder
¼ teaspoon sea salt
¼ teaspoon cinnamon powder
¼ teaspoon cayenne pepper
¼ teaspoon ginger powder
1 small piece vanilla bean, scraped
3 cups water
1 cup milk
Bring water and milk to a boil. Whisk in dry ingredients and spices. Serve immediately. Cool remaining liquid and store refrigerated for up to 3 days. Reheat and whisk thoroughly to mix spices back into liquid.