I’m kicking off my winter content with this maca hot cocoa. Dark chocolate and healthy maca root powder mingle with almond milk for a delicious winter drink.
This healthier cocoa has been in our evening rotation for the past month. Kenny and I love to snuggle up with a steaming mug of melted chocolate and sip the cocoa-y goodness.
Six months after our wedding, we took a Christmas holiday in Europe with my parents and siblings. We sojourned through London, Paris, and Germany (visiting my paternal Grandmother in Wiesbaden). One of the magical memories I cherish is a special breakfast we enjoyed at Les Deux Magots in Paris. After a crisp December morning spent walking through the St. Germaine neighborhood, we made our way to the iconic [and now very touristy] bistro.
The poised waiter showed us to our table, which he promised was the same seat once frequented by Ernest Hemingway (wink, wink). Breakfast was good but the French hot chocolate is what blew me away. Thick, hot, and bittersweet, the Parisian chocolat chaud quickly earned its place as my favorite winter beverage.
Sadly, my goals of staying healthy and devouring mugfuls of hot chocolate are mutually exclusive. Chocolat chaud, made with whole milk and dark chocolate, is reserved for holidays and special occasions. To satisfy our hot chocolate cravings the other days of the year, Kenny and I enjoy this healthier maca hot cocoa.
I start by combining unsweetened cocoa powder, unsweetened chocolate, and maca root powder, with a touch of granulated sugar. I whisk the chocolate ingredients with 1/4 cup of almond milk then add the rest of the milk, to prevent lumps. Once the hot cocoa is whisked and heated to steamy perfection, a touch of Himalayan pink salt brings the flavors to life. You can serve the cocoa as is or decorate with a dollop of whipped cream or a marshmallow.
I hope you enjoy a healthy and delicious holiday season and that this cocoa makes it into your weeknight rotation as well!Print