Apparently yesterday was National Hot Chocolate Day. I didn’t know this until social media told me. If I would have known this in advance, I probably would have made an effort to post this recipe yesterday.
But I found out about this super important holiday a bit too late in the day to do so. Besides, for me, everyday is hot chocolate day. That’s right. Anyone who has lived with me or been friends with me for a while knows I have a n obsession with hot chocolate. I drink it almost every.single.day.
A lot of people react oddly when they find this out about me. Like “oh my god how do you ingest that much sugary chocolately crapola on a daily basis?” Well, I don’t. I always make my hot chocolate from scratch with 3 ingredients and it’s actually pretty darn healthy.
I recently was reading about the health benefits of cocoa powder because you know, I like to research the foods I enjoy and have excuses to consume more of them after convincing myself that they’re healthy (in my defense, they usually are). Anyways, cocoa powder is actually honestly, like, a superfood. I was pretty shocked at the nutritional analysis for one cup of cocoa:
Do you see that?! 17 grams of protein and 29 grams of dietary fiber. HOLY COW. That’s amazing. Not to mention that it’s rich in calcium and iron, folate, magnesium, phosphorus, copper and maganese. Now I know you probably don’t eat a cup of cocoa at a time, but even a heaping tablespoon or two a day definitely can’t hurt! It’s also been shown that cocoa powder helps increase circulation – making it the perfect winter beverage to truly warm you up.
Maybe all these nutrients are what I crave when I crave hot cocoa. Or maybe I just really love chocolate. Either way, I drink it on the daily, usually after dinner. Also usually after lunch. Okay so maybe I have two cups of cocoa a day. And I may or may not usually add whipped cream. But yolo, right? It’s healthy.
So as I said before my everyday cup of cocoa that I’ve been drinking for years is coincidentally vegan, not super rich, and not full of sugar. In fact, some days, I just want bitter dark chocolate flavor, and I skip sweetener all together. If you like it sweet, add a tablespoon of sugar. You’d be surprised how far that can go. No, those 6 pumps of syrup Starbucks gives you in your hot chocolate really aren’t necessary. Just a wee bit goes a longg way (that said ily Starbucks you’re my BFF).
Anyways, I hope you enjoy this hot chocolate as much as I do and as much as I enjoyed learning how beneficial cocoa can be to your health. So raise your mugs, cheers, and have a happy holiday season!
Prep Time: 2 minutes
Cook Time: 2 minutes
Yield: one cup hot cocoa
- 1 cup unsweetened almond, soy or coconut milk
- 1 heaping tablespoon cocoa powder
- sweetener to taste (1-2 tablespoons sugar, optional)
- whipped topping to taste
1. Heat almond milk in a microwave safe cup until hot, 1-2 minutes depending on microwave.
2. Pour milk and cocoa powder into a mug. Mix well. Add sweetener if desired.
3. Top with whipped cream and/or chocolate sauce and whatever you’d like. I like.
4. Cuddle up with warm socks and a cute pup and enjoy! 🙂