Not too sweet, this rich dark chocolate hot cocoa is meant to be reminiscent of the unsweetened chocolate drink of the Aztecs.
By Veronica Lavenia
Hot chocolate is a classic drink for the cold season. A drink of the Aztecs, also known as the nectar of the gods, it was originally not an overly sweet and refined drink like the preparations we’re used to. It consisted simply of water and cocoa and was served on special occasions.
The benefits of this drink are such if not sweetened with refined sugars and ingredients.? My version with milk (preferably organic and whole. Alternatively, rice milk is perfect for a light and tasty hot chocolate) is delicious prepared with a high percentage of dark chocolate and no added sugars (but, if desired, I suggest raw coconut sugar or date syrup). The excellent vanilla and a pinch of nutmeg, enhance the taste of a drink ideal for cold winter days.
- 250 ml (7 fl oz) organic milk (or rice drink-milk)
- 1 plenty tsp vanilla "Bourbon" powder
- 1 tsp nutmeg
- 150 g (5 oz) raw grated dark chocolate 75 or 80%
- 1 tbsp raw coconut sugar (optional)
- Heat the milk with the vanilla and nutmeg, without boiling. Melt chocolate.
- Serve hot, sweeten if desired, with a tablespoon of coconut sugar.