PEPPERMINT HOT CACAO
A cozy winter drink for the holiday season.
To add sweetness and richness to this version of Peppermint Hot Cacao, I use maple syrup because it has a bit more nutritional value than the standard refined sugar and is thought to have anti-inflammatory properties. Most powdered hot chocolate relies on processed cocoa powder, but this Peppermint Hot Cacao uses unrefined and minimally processed raw cacao powder to pack in more potent nutritional benefits with antioxidants, vitamins and minerals. When I feel like an extra boost, I’ll add in additional beneficial ingredients like adaptogenic maca. This is also a good moment to speak to the importance of choosing a clean, non-dairy milk—or making your own! Check out the label of any nut or oat milk you’re purchasing to find one that uses whole food ingredients and is free of additives like gums, oils, and sweeteners.
YOU WILL NEED
1 cup unsweetened non-dairy milk
2 tablespoons raw cacao powder
2 tablespoons maple syrup
¼ teaspoon fine sea salt
¼ teaspoon peppermint extract
¼ teaspoon vanilla extract
1 tablespoon cacao butter, optional
1 ½ teaspoons maca powder, optional
TO MAKE
In a small saucepan, bring the milk to a simmer.
Whisk in the cacao powder until well incorporated.
Whisk in the maple syrup, salt, peppermint extract and vanilla extract. If using, stir in the maca and cacao butter until fully incorporated
Serve right away with a Maple Marshmallow (recipe below).
