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)
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)
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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