Recipe Redux – February, 2015: Favorite Chocolate Matches
Winter has not been gentle or kind this year to those of us in the Northeast. Freezing temperatures, several feet of snowfall, and blistery winds makes everyone want to hide indoors in front of an open fire. No drink is better suited for fairing snowstorms than a hot cup of cocoa. But relying on processed brands often means having a cup filled with more sugar than chocolate.
Making your own cocoa from scratch is rather easy. If you can bring liquid to a boil and stir, then you will easily master this recipe in no time. And some of my favorite matches with chocolate are included here: hazelnut, vanilla, cayenne and cinnamon. One sip and they are sure to become your favorites too.
To ensure your chocolatey drink is loaded with healthy antioxidants, choose a cocoa powder that is non-alkalinized, as the alkaline process destroys the antioxidants in chocolate (hint: dutch cocoa is processed with alkaline).
This recipe calls for hazelnut milk, which in my humble opinion is the tastiest nut milk around. Many groceries and health food stores carry it, but if you can’t find hazelnut you could substitute almond milk, but you won’t have as rich and creamy a cocoa as you can get with using the hazelnut milk. One caveat: all hazelnut milks I have found available on the market have phosphate additives added. If you have renal issues or need to watch your phosphate intake, substitute the hazelnut milk with an alternative milk not containing phosphate additives. If anyone reading knows of a brand of hazelnut milk without phosphate additives, please do share with us in the commentary section below!
The recipe is for one, but can be easily doubled or tripled.
1 cup Hazelnut milk
2 teaspoons Cocoa powder
1 teaspoon Turbonado sugar
1/8 teaspoon Vanilla extract
pinch Cayenne pepper
In a small saucepan over medium-high heat, add all the ingredients. Stir continually until bringing to a boil. Remove from heat and serve hot.
Makes one 8-ounce serving.