Guilt-Free, Richest Hot Cocoa Recipe Ever
I insist that you use quality cocoa in this recipe. If you use Hershey's or something less than awesome like that, don't email me and ask me why your cocoa wasn't amazing.
- 4 cups unsweetened non dairy milk you can substitute non fat milk
- 1/3 cup high quality unsweetened rich dark cocoa, sifted
- 1/4 - 1/3 cup light agave nectar or maple syrup see notes*
- 2 tsp espresso powder
- 2 tsp vanilla extract
- pinch salt
*I prefer my cocoa less sweet because I love chocolate, but some people like it topped with something sweet, like marshmallows. If you aren't topping your cocoa with anything sweet, you may want to increase the agave nectar or maple syrup in the recipe to 1/3 cup. I'd start with the smaller amount, taste it as it's heating, increase agave if you want it sweeter.
Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2011