In the meantime, I wanted to share this super simple recipe for hot cocoa mix. With only 3 ingredients, and no unrefined sweeteners, this hot cocoa mix is great to have on-hand for the cold months. This mix, when combined with whole milk, makes for a delicious, not-too-sweet cup of hot cocoa.
- 3/4 cup organic cocoa powder (I use alkalized cocoa, also known as Dutch-processed cocoa)
- 1/2 cup plus 2 Tb sucanat
- 1 tsp finely-ground celtic sea salt
Combine all ingredients in a jar with a lid. Shake well to combine.
- 1 cup of whole milk, preferably raw milk
- 3 Tb hot cocoa mix
- Put the milk in a small saucepan over medium heat. Whisk in the hot cocoa mix until it is well-dissolved into the milk.
- Heat the cocoa, stirring occasionally, until it reaches the desired temperature. NOTE: If you want to keep your milk "raw", make sure you don't heat it past 110 degrees F. This also ensures that the milk is the perfect temperature for kids to drink without having to blow on it or burn their tongues. You can check the temperature of the milk with a thermometer, or just by testing it with your finger. It will be getting close to 110 degrees when it is just starting to feel quite warm (but not burning hot) when tested with a finger.*
- If you aren't concerned about keeping the milk raw, then go ahead and heat until nice and hot.
- Serve immediately. If you find that the warm cocoa cools too quickly for slow drinkers, try serving it in a thermos.
- If desired, this hot cocoa can be topped with homemade whipped cream.
*If you decide to test the temperature with your finger, please use common sense and be careful. If the milk is anywhere near to simmering or boiling, it can absolutely burn you.