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Boosting Spiced Hot Cocoa Recipe

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4 from 76 reviews

This Boosting Spiced Hot Cocoa recipe combines raw cacao with a vibrant blend of warming spices, including turmeric, ginger, cinnamon, black pepper, and black cumin, for a nourishing and flavorful beverage. Enhanced with creamy, fatty plant-based milk and optional sweeteners, this hot cocoa is perfect for a cozy, health-boosting drink with anti-inflammatory and antioxidant benefits. Ideal for cold days or whenever you need a comforting pick-me-up.

  • Total Time: 18 minutes
  • Yield: 19 servings

Ingredients

Spiced Hot Cocoa Powder Mix

  • 2/3 cup raw cacao powder (not cocoa powder)
  • 3 tablespoons ground turmeric
  • 6 teaspoons ground ginger
  • 6 teaspoons ground cinnamon
  • 3 teaspoons ground black pepper
  • 3 teaspoons ground black cumin (dry roasted and ground if using whole seeds)
  • Dash of cayenne pepper (optional, to taste)

To Prepare a Serving

  • 1 tablespoon Spiced Hot Cocoa powder mix
  • 1 mug (8 to 10 ounces) warm, fatty plant-based milk (such as watered-down coconut cream or any plant milk with 1 to 2 teaspoons coconut oil added)
  • Sweetener of choice, such as honey, maple syrup, or raw sugar (optional, to taste)

Instructions

  1. Combine Spices for the Powder Mix: In a medium mixing bowl, thoroughly combine the raw cacao powder, turmeric, ginger, cinnamon, black pepper, and black cumin. If you are using whole black cumin seeds, dry roast them in a pan over medium heat until fragrant, then let cool before grinding finely to add to the mix. Whisk all the ingredients until completely homogeneous to make your Spiced Hot Cocoa powder mix.
  2. Store the Mix: Transfer the blended spice powder to an airtight container and store it in a cool, dry place until you are ready to use it.
  3. Heat Plant-Based Milk: Gently warm your preferred fatty plant-based milk in a small saucepan, milk steamer, or microwave-safe mug. Heat until it is hot but not boiling to preserve the milk’s fats and flavors without scorching.
  4. Prepare Individual Serving: Add 1 tablespoon of the Spiced Hot Cocoa powder mix to the warm milk. If you prefer a sweeter drink, add your chosen sweetener now. Vigorously whisk the mixture until the powder dissolves fully and the beverage is smooth. For a frothy, café-style texture, use a milk frother or a hand blender to whip the drink.
  5. Serve Immediately: Pour the hot cocoa into a mug and enjoy it right away. Keep a spoon handy for occasional stirring, as the drink may thicken or the spices might settle over time. Any leftovers can be stored in a closed jar in the refrigerator for up to 3 days and should be reheated gently before drinking.

Notes

  • For a caffeine-free version, substitute raw cacao powder with carob powder.
  • Adjust the sweetness and spice level to your preference; cayenne adds a nice warming kick but can be omitted if sensitive to heat.
  • Use fatty plant-based milk like coconut cream for a creamier texture and enhanced flavor.
  • Dry roasting whole black cumin seeds enhances their aroma and flavor; avoid using pre-ground cumin as it has a different flavor profile.
  • Store the spice mix in an airtight container to maintain freshness and potency of the spices.
  • Author: Olivia
  • Prep Time: 8 minutes
  • Cook Time: 10 minutes
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: Fusion
  • Diet: Vegan

Find it online: https://yourdailycook.com/boosting-spiced-hot-cocoa-recipe/