Hot cocoa warms hearts. It also doesn’t have to make us feel like we’re cheating our health to consume it. This version is full of heathy fats here, the cocoa is loaded with antioxidants and the sweetener is unrefined and full of minerals. The raw milk is only lightly heated as pasteurized milk causes inflammation due to creating denatured proteins. I like to make this hot cocoa in advance and store the mixture in my fridge so I can heat it up as desired.

I feel so good about this hot cup of happiness and I look for opportunities to serve it to my family whether it’s while they are viewing holiday lights or they need some warming during chilly weather.

Ingredients:

5 cups full fat raw milk or unsweetened milk your choice here

1/2 cup cocoa powder here

1/2 t vanilla extract here

1/2 c real maple syrup here

pinch of mineral rich salt here

Instructions:

Run all ingredients through a large capacity blender or put it into a 1/2 gallon glass jar and use a stick/immersion blender here to blend it together.

This can be stored in the fridge for up to a week. When you’re ready to serve it, give it a good shake and pour the desired amount into a pot and heat on medium heat till just steaming (about 7 minutes).

Pour into mugs and top with real whipped cream (whip heavy whipping cream with a mixer or immersion blender) or with coconut cream here from homemade coconut milk or unsweetened, canned coconut cream. Heavy cream doesn’t denature like milk proteins, so if you can find some pasteurized or not, that’s fine. Even better if it’s from animals on pasture instead of feed lots.

Garnish with cocoa powder if desired.