Most people would agree that processed hot cocoa from the store is not a healthy choice. However, don’t throw out the baby with the bathwater!
A cup of healthy hot cocoa made with fresh raw milk is a soothing and very healthy treat on a cold evening in front of the fire or watching a movie.
In this video and recipe below, I show you a healthy hot chocolate recipe to make and enjoy that avoids the GMO sugar, artificial flavors and other additives in commercial hot cocoa mixes.
This can be an occasional addition to the kids’ lunchbox on cold days too. Just put in a thermos and it stays nice and warm until lunchtime!
Homemade Hot Cocoa How-to Video
The key to making the best homemade hot chocolate is retaining all the probiotics and enzymes in the raw grassfed milk. Using a digital food thermometer to ensure the milk is hot but not hot enough to destroy these nutrients is key!
Each 8 oz serving in this recipe has 12 g of unrefined sugar compared with 18 g or more of refined sugar (usually GMO) in one envelope of hot cocoa mix from the store!
I recommend using cocoa powder and not cacao powder for this recipe. The reason is that raw cacao is very high in anti-nutrients like phytic acid and lectins. Cocoa powder is roasted as traditionally practiced. Hence, it is much lower in these substances which can trigger gastric distress in some people and block the nutrient absorption.
If you would prefer a hot cocoa recipe that is caffeine-free, this recipe for white hot chocolate is delicious!
Homemade Hot Cocoa Recipe
Healthy and homemade hot chocolate recipe that retains all of the enzymes and probiotics in grassfed milk and uses the best whole sweeteners and the low anti-nutrient cocoa.
Ingredients
- 2 cups whole milk preferably raw and grassfed
- 2 Tbl evaporated cane sugar preferably organic
- 1 Tbl cocoa powder heaping, preferably organic
- 1 tsp chocolate extract
- sprinkle cinnamon freshly ground is best
Instructions
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Warm milk on the stovetop to 117 F. Use a food thermometer or a clean finger to judge the temperature (when it feels hot but doesn't burn, it's about 117F so enzymes and probiotics remain intact).
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Turn off the heat but leave the pan on the burner.
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Quickly whisk in sucanat, cocoa or carob powder and chocolate extract. Add optional cinnamon if desired.
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Pour into mugs and serve immediately.
Recipe Notes
Substitute carob powder if a caffeine free hot cocoa is desired.
Use store bought or homemade coconut milk for a dairy free version!
Substitute the cane sugar with organic coconut sugar or dark maple syrup if desired.
If you love marshmallows in your hot chocolate, this recipe for homemade marshmallows is a good one to try.
Do you have a specific brand of cocoa that you use or do just use any organic?Thanks Sarah!
I use this brand. https://amzn.to/474SoVU
Thank you !Looks great.I know you also recommended Wild Foods cocoa made with heirloom cocoa!In all, you probably best recommend roasted carob powder.
I have a question. A popular brand Navitas cacao powder is heated to 140 degrees for 25 minutes. They still call their product raw because they see it as minimally processed. Is this acceptable as a sub for cocoa powder if it is heated.The company says it undergoes heating to kill off any pathogens if there are any.Thanks so much!
140 F is a low enough dry heat that it would still be raw. You dry raw, soaked nuts at around 150F and they are also still raw.
So I am assuming it would not be acceptable as a cocoa powder substitute because it is still considered raw?
I personally would not use it. Far too high in phytates. Roasted cocoa powder is lower (although it should still be used in strict moderation).
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