Wednesday, December 29, 2010

Hot Chocolate from Scratch

It is raining and cold.  Brrr.  There are only a few days spread over 2-3 months that hot chocolate even makes sense.  Today the high was in the 50’s.  We haven’t turned our heat on yet, but the thermostat says 67 degrees, so I am thinking it will need to kick on to get me out of bed in the morning.

Our friends gave us these fancy marshmallows in a stick with crushed candy canes stuck all over them for Christmas.  Paired with a nice mug of cocoa, it made a nice dessert.  My husband HATES peppermint (can you imagine!?) so he opted for whipped cream, which I have to say is really good too.

We love Abuelita, but I have been looking for something I can make from scratch.  I found a great mix of chocolate, cinnamon and really good vanilla in raw, whole milk that makes a great replacement.  If you want to add a little kick, add a pinch of chili powder or cayenne pepper.  Not too much, just enough so that people say “what’s that flavor; I can’t quite put my finger on it?”

3 tablespoons sucanat or honey
3 tablespoons good quality cocoa powder
1/4 teaspoon ground Saigon cinnamon
1 pinch salt
2 1/2 cups whole milk or coconut milk
1 teaspoon REALLY good vanilla

Over medium heat, mix sucanat, cocoa powder, cinnamon and salt.  Gradually stir in milk and stir constantly until hot, do not boil. Remove from heat and stir in vanilla. Pour into blender and blend until frothy and pour into cups. Serve immediately with marshmallows or whipped cream.
links; Real Food Wednesday, Works for me Wednesday, Things I love Thursday, Simple Lives Thursday, Ultimate Recipe Swap


  1. You are one of the coolest people I know. I am inspired inspired inspired everytime I read your blog. Your children will live 100+ years of happiness. Good food does that.

  2. statistically speaking, of coarse :)

  3. Try it with Penzey's cocoa powder. It is the best for hot chocolate. I can't get enough of it. I even drink it in the summer. I'm dripping with sweat when I'm done, but it is so worth it. They have a store in Scottsdale.

  4. Hi! I linked over from Simple Lives Thursday. I love hot chocolate but I haven't made it using sucanat. I'll have to give it a try. High quality cocoa powder makes a big difference. I always used the cheap stuff and one day I was at Whole Foods. I picked up good quality cocoa & I was shocked at how much better my hot chocolate was!

  5. LOVE this!! I have sucanat but it never occurred to me to put it in my own hot chocolate mix. Great recipe!

  6. Homemade hot chocolate is the best. We have been indulging in it as the snow has piled up here every so often. The mixes just dont' taste real to me anymore.
    I'll be glad to try a new recipe without white sugar! Thanks.

  7. I have never tried Penzey's, thanks for the tip!

    I have also made it with honey and it was delicious. I bet maple syrup would be good too. Because it is heated all the natural sweeteners work well.

  8. I have bought all of the ingredients to make this and now I cant wait to make it b/c I love some good hot chocolate - not the processed kind from the store! I never liked the packets and no wonder why - its not good for you at all! I will share how delicious the hot chocolate is after I make it tonight :)

  9. I'm not sure where to post this question, so here is as good as anywhere, I guess! So I am very, very, very unexpectedly pregnant and so I've had to start the difficult task of night weaning my baby before I'd like to. We are giving her raw goat milk in a bottle (she's 12 mos so don't worry!) and my question is this: How long do you consider raw milk to be safe at room temp? She will only take it warm, so after we warm it and bring it to bed with us, it's just so convenient to use it for the next few hours without putting it in and out of the fridge and warming it all over again. We own our own goats (can you believe it!) so the milk is always fresh from that same day, if that matters? I'm worried about leaving it out too long and giving my poor babe food poisoning, but at the same time I want to leave it out as long as possible. Any opinion/experience/knowledge you could share to help me with this? Thanks a bunch Kara!

  10. You need not worry, raw milk does not go bad, it sours. Even sour it is safe to drink. She well refuse it if it is not to her liking. This is especially safe since you are using milk from your own goats. You will know how clean and healthy they are/the milk is first hand. Congrats on your surprise and the new goats!

  11. A couple years ago when I was first switching to raw, I did some googling and found this article which cited studies that refute the idea that raw milk doesn't grow bad bacteria. I sent it over to Kelly the Kitchen Kop and she did a post about it, but I can't find it now. But basically, my take-away from it is that raw milk can grow bacteria, but the nutritional benefits outweigh any risk I would worry about as long as I'm practicing both the suggested cleanliness checklist and the flash-cooling/keep it cold stuff.

    Also, I've thought for awhile that I want to drop you by some goat cheese sometime, you have always been incredibly generous and helpful on this site. Much of my favorite recipes and food switches have been credited to you!

    p.s. I hardly ever get to Mesa anymore, you should come here - south of Tucson and let your kids milk our goats! Whattya think??? :)

  12. From what I understand is that raw milk has enough good bacteria to keep the bad bacteria under control as long as clean and healthy practices are used. I know it is traditional to leave milk out to sour to increase health benefits. Over night is surely not anything to worry about.

    How fun, I have never been to Tucson. You are so sweet. I am glad you have found great recipes here.


It's rude to eat and run. Humor me with conversation please!

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