I have being thinking for quite a long time for a healthier version of hot chocolate. Not as thick as the spanish version to have with the tradicional “churros”, but something in between that can be nourishing, not like that the ones you can buy at the supermarkets.
I had and old recipe that we used in the bakery we owned, but I wanted a better one with no cornstarch or white sugar. This version I came up with is easy to make and has no refined ingredients. The amount of spices I use is totally free to be changed to your liking. You can also put instead chili or black pepper, dehydrated lemon or orange peel, acai, licorice powder, saffron…Anything that is dry.
The milk I use for this recipe is the almond milk you can find in the archives, but feel free to use your favorite one. I think it has to be really good with coconut milk too, reducing it with a bit of water to make it less heavy. Keep in mind that the mix is a bit bitter so maybe a kid used to very sweet things might not like it. You can just add a bit of honey or other natural sweetener to his cup and it should be fine.
Arrowroot is natural thickener that comes in a the form of a fine powder and is extracted from the beaten pulp of tuberous rootstocks of a tropical plant native to South America. The roots are ground, then sun-dried and finally powdered. It is a lot more nutritious than any form of cornstarch and is easily digested. It also helps to relieve acidity and indigestion. You can also use it to thicken a soup or a fruit dessert. It is easy to find it in health food stores.
Now lets practice and get some nice cake to go with it, like this amazing banana, date and rye cake that will be soon on the blog or try it with this lemon cake!
150 gr cacao powder
50 gr cacao butter
80 gr coconut sugar
35 gr arrowroot
1+ 1/2 tsp cinnamon
1/2 tsp vanilla powder
1/2 tsp ginger
1/8 tsp cardamom
homemade almond milk
- Chop the cacao butter.
- Mix everything in a food processor no more than 15 seconds. Look if it is well mixed. If not, mix it again 5 more seconds.
- Keep in a airtight jar away from heat and direct sunlight.
- When ready to use you have to use 20 gr of the chocolate mix per cup.
- So if you make two cups, you put the chosen milk on a pot turn on the heat. Measure 40 gr of the cacao mix and put it on a bowl with a whisk close to it. When the milk is lukewarm add half of it to the bowl whisking well. Return to the pot and get to simmer shaking all the time . When it starts boiling turn the heat off and serve it serve on each cup and enjoy!
- You can add some more coconut sugar or honey if it is too bitter.