Skip the pre-packaged powdery hot cocoa mixes that come brimming with sugar and barely a whisper of chocolate and go straight to chocolate’s source by using raw cacao powder.
Unlike cocoa powder, which is processed at high temperatures, cacao powder is made by milling unroasted cacao beans. The process results in a phytochemically diverse superfood that boasts living enzymes, antioxidants, magnesium, zinc and iron. Raw cacao even contains more antioxidants per 100 grams than the famed goji berry.
In addition, raw cacao has a deeply, darkly round chocolate flavor and contains theobromine, which packs an energy punch without the jitteriness of a caffeine.
Whipping up a frothy mug of hot cacao is no harder than making regular hot chocolate. Use cow’s milk (preferably grass-fed), or sub your favorite dairy-free milk, such as almond or coconut. A spoonful of maple syrup easily mixes into any milk you choose and adds just a hint of sweetness.