UPDATE: Kimi over at The Nourishing Gourmet blog recently put up a very informative post regarding the best type of coconut milk. Check it out!
Now that it’s cooling down, I like to warm up with my sweet treats. There’s nothing like a big frothy mug of hot cocoa to relax all of the tension in those cold muscles. Apart from satisfying your sweet tooth, hot chocolate can actually do your body good… if prepared with wholesome ingredients! Studies show that cocoa and dark chocolate may even improve insulin sensitivity and reduce heart disease risk. Check out these journal articles regarding the health effects of cocoa if you’re feeling nerdy:
~Short-term administration of dark chocolate is followed by a
significant increase in insulin sensitivity and a decrease in blood
pressure in healthy persons
~Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans
~Flavonoid-Rich Dark Chocolate Improves Endothelial Function and Increases Plasma Epicatechin Concentrations in Healthy Adults
~Effect of Dark Chocolate on Arterial Function in Healthy Individuals
Coconut milk, the creamy base for my cocoa, is also packed with good stuff–lauric acid and medium chain triglycerides, which raise HDL cholesterol and are less likely to be stored as body fat! It’s a much better option than soy milk, which is often genetically modified and contains phytates.
To make this dairy-free hot chocolate every bit as creamy as the dairy-filled version, I add melted dark chocolate, full fat coconut milk, and a whole fresh egg in addition to the cocoa powder. This makes for a very filling, nutrient-packed drink! You can use any 85% cacao content chocolate you prefer. Lindt 85% is widely available, reasonably priced, and delicious. This luscious drink is almost like a pourable chocolate custard. You can sweeten it with any combination of sugar-free sweeteners you like. Just remember that using multiple sweeteners is key to making sugarless chocolate treats taste yummy.
Yes, you read that right–this drink calls for a raw egg. The risk of contracting salmonella from conventional eggs is exceptionally low. For organic eggs, which come from healthy hens, the risk is close to zero. I have been consuming one to two raw eggs per day in smoothies for over a year, because the nutrients in the yolk are best preserved in raw form. If you’re still squeamish, go hunt down some pasteurized shell eggs, which are available in many supermarkets. As for the taste, raw eggs make smoothies and shakes unbelievably creamy and frothy. Try it and you won’t go back to egg-less smoothies!
If you’re wary about the coconut milk tasting strange in hot chocolate, fear not. The flavor of coconut milk is so subtle that it is not noticeable in most recipes. I promise you it does not distract one bit from the rich chocolate taste. If you like, you can add flavor extracts to keep your cocoa interesting. Use whatever strikes your fancy! I’ve been adding mint flavor extract to my mug lately, making a liquified Thin Mint type drink. You don’t miss those transfat-laden cookies at all when you’re sippin’ on this mug of heaven.
I like to eat the frothy cap with a spoon first.
Dairy-Free Hot Chocolate
2 squares (.7 ounces) 85% cacao content chocolate
2 teaspoons good tasting cocoa powder
4 ounces of coconut milk
2-3 ounces piping hot water
Combination of sugar-free sweeteners, to taste
-1 tablespoon erythritol
-Pinch of NuNaturals Pure Stevia Extract
Splash of pure vanilla extract
1 fresh organic egg (optional)
Break up chocolate squares with your fingers, or chop into chunks. Add cocoa powder and pour in coconut milk. Microwave for 30-50 seconds, and stir coconut milk and chocolate together until chocolate has melted completely. Whisk egg lightly in a separate bowl. Transfer chocolate mixture to a blender. Add flavor extracts and sweeteners, and blend the mixture at low speed. With the blender running, add beaten egg and then piping hot water. Taste, and add more sweeteners or extract if necessary. Serve immediately–do not reheat.
~7-8 grams net carbs per mug