Raw Food Recipes: Warm Cacao with Cinnamon
One of my favorite winter treats that I used to drink every day is Hot Chocolate. I used to make it with whole milk and sugar, often topping it with a huge dollop of whipped cream. Makes me shudder just to think about it! I still enjoy my favorite drink, but now I reap the benefits of this raw food recipe of the healthier version. Made from almond milk, cacao and agave, it is delicious and healthy. I keep the heat under 116 degrees, so I can maintain all the wonderful nutrients. It is warm and very satisfying! Yay for vegan cocoa!
Warm Cacao with Cinnamon
Warm Cacao with Cinnamon
- 1 cup almond milk (see below)
- 1-2 tablespoons cacao (to taste)
- 1 tablespoon agave or liquid sweetener of your choice (or more to taste)
- sprinkle of cinnamon
- Combine all ingredients in a blender or with an immersion blender. The blender will thicken it nicely.
- Warm to 116. You can do this in the Vitamix or VERY carefully on the stove. If you use the stove, you need to stop heating before it gets to temp as it will continue to heat even after the heat source is removed. You can use a candy thermometer to check temp.
Almond Milk
- 1 cup almonds, soaked at least 6 hours
- 4 cups filtered water
- 2 dates
- 1 vanilla bean
- Drain almonds from soaking water. Add to Vitamix with 4 cups of the filtered water, dates and vanilla bean. Process for 2 minutes.
- Strain through nutmilk bag. You can save the remaining pulp, dehydrate it and use it as flour for other recipes.
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Diane wrote on October 30, 2009
I also use brazil nut milk as Nate mentioned above. I love the rich flavor it adds to drinks. I don’t know if you are 100% raw, but if not and you occasionally treat yourself with a non-raw ingredient, for a wonderful whipped topping (which you could use on the cocoa), we sometimes use a prepared/boxed coconut cream (Kara brand). It whips almost exactly like dairy cream and tastes divine.
Also, one of the challenges I’ve had with the raw diet so far is the tendency to eat too many concentrated sweets (dates, agave, etc.), and I still have a candida problem, so I have been sweetening my nut milks with stevia. I just use a few drops of the liquid concentrate, but for purists I know you can buy powdered stevia leaf that is mechanically cold processed.
Nadia wrote on October 29, 2009
This is tasty and definitely a good energy boost.
I love enjoying the classic flavors of autumn and winter without the health risks!
celia wrote on October 29, 2009
OH MY GOODNESS!!!! this looks super duper good. i must try it. thank you thank you!
Robot Mofield wrote on October 29, 2009
Thanks for sharing your inspiring story; as well as your delicious rawcipes 🙂
Nate maingard wrote on October 29, 2009
woweeee, that does sound delicious and so so simple:).
if you’re looking for a malty, horlicks substitute, try brazil nut mylk, with dates or figs, blended with as much maca as you like…
Also, blend until warm, then get on board the train to heaven!
inJOY
AngelicWildBoy
Pam wrote on October 29, 2009
OMG…love it!
Enjoy!
Michelle wrote on October 29, 2009
This sounds so delicious – especially since it’s chilly outside!