Fall is in full swing now and my attraction to warmer foods is growing by the day. The smell and taste of freshly brewed coffee with MCT and butter is an anticipated event most mornings these days. When seeing their dad basque in the glory of his morning Joe my daughters naturally want to partake in the festivities. Being that I drink decaf coffee I’ll give them each a sip but that’s almost crueler than it is rewarding. I came up with this hot chocolate recipe so we could basque together.
For the first half of my life chocolate was part of my identity. It held me captive like a moth to a flame. Brownies, cookies, fudge, and cake were all part of my daily routine. That was until I got into chocolate milk. My marriage to chocolate milk was so deep that my friends knew what to bring me back fro the store when they went to get beer, a quart of chocolate milk. That was my 40oz.
Most people who have tried raw cacao know that its appeal is less about the chocolate and more about the sugar. Take the sugar out and it’s stripped down bitterness becomes less tasty. I doubt any chocoholics are raiding the cupboards at night looking for the raw cacao nibs.
In the Central America regions where cacao was first cultivated, the drink we now call hot chocolate was made much less sweet than the Swiss Miss I grew up with. Now, I divorced Miss Chocolate long ago but do visit her from time to time and when I do I don’t let her drug-pushing friend Mr. Sugar back in the room and find other ways to enjoy the fermented seed of the cacao pod. Here is one way to do it. Let’s cook
Bulletproof Hot Chocolate
- Boiling water
- 1 tbsp cocoa powder
- 1 tsp vanilla powder ( I like the Cook’s brand)
- 2 dashes of cinnamon
- 2 dashes of freshly grated nutmeg
- 2 dashes of sea salt
- 1 dash of cayenne pepper (kids might not like this)
- 2 tsp MCT oil
- 1 tbsp grass-fed butter or ghee
- Hand blender
- ** Optional – If making this for your kids add 1 scoop of collagen powder for an extra protein boost