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My family says I have an obsession with “hot beverages”, to the point that they tease when I go into the kitchen and grab a pot and a mug from the cupboards. When I first went away to school in Toronto to be become a Naturopathic Doctor, it was the first time I was ‘more’ consistent with avoiding dairy and gluten. I remember buying chocolate almond milk (not the dark chocolate that is available now), but the one in the tetra-packs. I would pour a glass and heat it up in the microwave. While I would study, I would sip on my hot chocolate.

Fast Forward to the present day, I definitely try to pack superfoods into my diet, where ever I can. When I started to learn about the difference between cocoa vs. cacao, I begin to look for ways to increase its presence in my diet. I mean, its chocolate and a superfood!

 Cacao is made from raw cocoa beans with minimal processing. It does have a slightly more bitter taste, which you might have to adjust to at first. It  is a potent antioxidant and can help improve your mood. Moreover, it helps to:

  • Lower Blood Pressure
  • Boost Heart Health
  • Support Healthy Insulin Levels

Finally, it is rich in nutrients such as magnesium, iron and zinc.

(This information does not replace the health advice given by a primary care provider, and is intended ONLY for educational purposes)

 

Ingredients

1 cup Almond milk

1 Tbsp. Maple Syrup

1 Tbsp. (heaping) Cacao Powder

Sprinkle of Cinnamon (optional)

Pinch of Sea Salt (optional)

***You can replace the maple syrup with 2-3 drops of liquid stevia, however this will result in a much more bitter end product)

Directions

In a small pot, whisk cacao powder, maple syrup and ¼ cup of the almond milk in a small saucepot until smooth.

Add in the remaining milk whisk. 

Over medium high heat on the stove-top, continue to whisk until the edges start to bubble and boil.

Remove from heat and pour into a mug. 

Sprinkle the top with cinnamon and serve.

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