Hot cocoa overlooking a snowy backyard The snowy dreamland that was Portland this past week prompted some delightfully cozy activities, like bundling up for long crunchy walks, mulling wine, napping all day, and of course, hot cocoa.
Ever since I started eating a little healthier a few years ago, hot chocolate repeatedly proved itself a disappointment. The coziness it could instill was never worth how weird and gross I felt afterward, so I was really ok with the idea of giving up hot cocoa forever. I figured I had outgrown it, the way I outgrew other childhood activities like watching other people play video games, or playing the impressively uninventive two-person card game called War.
Recently, though, my sister gave me a small package of stone ground mexican-style dark chocolate and told me how to make it into hot cocoa. I liked it, and aside from a boost in coziness, I felt totally normal afterward. But, I didn't realize just how good it was until a few days ago when I served it to a friend who "mmm"-ed over it and said, "Oh my god, I love you. This is so good." So maybe it's worth sharing, yes?
I'm not one for cooking from packages, in general, or certainly not showcasing it on the internet, but in this case, I think it makes some sense. A couple pieces of the Mexican-style stone ground chocolate, made by TAZA Chocolate, provides the cocoa and sugar in a refreshingly not-too-sweet ratio (while helping to keep us from over-adding sugar to the mix). Add this to boiling water in single serving cup with cream and it's as quick as a package of the 'Miss, but way tastier. I like to add cream instead of milk because it's easier on folks who are sensitive to lactose, like me and many of my guests.
The cocoa pictured below contains a dollop of cream that had just barely turned to butter in the carton. Yum!
Ever since I started eating a little healthier a few years ago, hot chocolate repeatedly proved itself a disappointment. The coziness it could instill was never worth how weird and gross I felt afterward, so I was really ok with the idea of giving up hot cocoa forever. I figured I had outgrown it, the way I outgrew other childhood activities like watching other people play video games, or playing the impressively uninventive two-person card game called War.
Recently, though, my sister gave me a small package of stone ground mexican-style dark chocolate and told me how to make it into hot cocoa. I liked it, and aside from a boost in coziness, I felt totally normal afterward. But, I didn't realize just how good it was until a few days ago when I served it to a friend who "mmm"-ed over it and said, "Oh my god, I love you. This is so good." So maybe it's worth sharing, yes?
I'm not one for cooking from packages, in general, or certainly not showcasing it on the internet, but in this case, I think it makes some sense. A couple pieces of the Mexican-style stone ground chocolate, made by TAZA Chocolate, provides the cocoa and sugar in a refreshingly not-too-sweet ratio (while helping to keep us from over-adding sugar to the mix). Add this to boiling water in single serving cup with cream and it's as quick as a package of the 'Miss, but way tastier. I like to add cream instead of milk because it's easier on folks who are sensitive to lactose, like me and many of my guests.
The cocoa pictured below contains a dollop of cream that had just barely turned to butter in the carton. Yum!
Simple and real hot cocoa
Serving Size: 1 recipe
Carbohydrates: 4.5 g
Fiber: 0 g
Cozy Cocoa (GF, low GL)
1/3 oz Mexican-style dark chocolate (that's 2 chunks if you're using TAZA)
8-10 oz water (to be boiled) plus hot tap water
2 tablespoons cream, coconut milk or alternative milk
vanilla, chipotle, cinnamon, ginger, cayenne or nutmeg (optional)
Put a pot or kettle of water on to boil. In the meantime, fill a mug with hot tap water and set aside. Once the water is boiling, empty the mug, place the chocolate into it, and pour boiling water over the chocolate. Stir with a warmed spoon until the chocolate has completely melted. Add the cream/milk and any other spices you'd like and enjoy!
Carbohydrates: 4.5 g
Fiber: 0 g
Cozy Cocoa (GF, low GL)
1/3 oz Mexican-style dark chocolate (that's 2 chunks if you're using TAZA)
8-10 oz water (to be boiled) plus hot tap water
2 tablespoons cream, coconut milk or alternative milk
vanilla, chipotle, cinnamon, ginger, cayenne or nutmeg (optional)
Put a pot or kettle of water on to boil. In the meantime, fill a mug with hot tap water and set aside. Once the water is boiling, empty the mug, place the chocolate into it, and pour boiling water over the chocolate. Stir with a warmed spoon until the chocolate has completely melted. Add the cream/milk and any other spices you'd like and enjoy!
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