This one is short, and almost sweet.

I ran across a post on Mark’s Daily Apple regarding the health benefits of eating high-cacao dark chocolate. Healthy fats, flavanols, lower blood pressure, improved LDL/HDL numbers, increased insulin sensitivity, and other benefits from consuming this “horrid” stuff.

My wife likes dark chocolate, and I’ve grown to like it myself, though I do prefer a bit of sweetness to it. I also like my dark chocolate with a bit of capsaicin, the spicy stuff in hot peppers.

I’m always looking for Paleo options that contain chocolate, not so much for the health benefits, but the flavors.(Remember the Paleo chocolate pudding?) Even unsweetened, chocolate, as bitter as it can be, has lovely undertones of fabulous yumminess. At least to me…

So when Mark mentioned consuming it as a beverage, I knew I had to try it out. Mark’s recipe is loosely based on what seems to be a South American (or at least part of South America) traditional hot cocoa drink:

COLOMBIAN HOT CHOCOLATE

Serves 1.

Equipment

chocolate pitcher (chocolatera) or small saucepan
wooden molinillo, milk frother, or whisk

Ingredients

8 ounces (240 ml) milk or water
1 bar Colombian chocolate, sweetened or unsweetened
1 teaspoon granulated sugar (if using unsweetened chocolate)

SPICY ADDITIONS
pinch of cinnamon
pinch of cloves
pinch of cayenne

Preparation

Warm the milk or water in the chocolatera or small saucepan over medium heat. Once it’s hot, add the bar of chocolate and sugar if needed and spices if desired. Cook stirring until the chocolate completely melts. Froth briskly until the chocolate foams, then pour into a mug and serve.

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Mark’s recipe was simple –

Mix half a (BPA-free) can or carton of coconut milk with a couple tablespoons of cacao powder. Heat on the stove until almost simmering. Add sweetener to taste and, if you’re adventurous, a bit of cayenne, cinnamon, and turmeric.

I’ve read about this method before, and had always wanted to try it this way, in fact we started putting cayenne powder into our hot chocolate over a decade ago, and I can definitely recommend it that way.

So I tried Mark’s recipe. It was Paleo-approved, and had chocolate in it – win-win for me, with the bonus of containing another of my favorites, coconut milk.

Here is my method for
Paleo Hot Chocolate:

I used a whole can of coconut milk, 3 squares of Luker Tradicional, and about a tablespoon of honey. Put all three ingredients into a saucepan over low heat. Stir constantly. Once the chocolate melts and becomes completely mixed in, cool it a bit and drink.

The process took about 20 minutes to completely melt the chocolate. It seemed like it was never going to get past the “stringy lumps of chocolate” stage, but eventually did. The longer it heated up, the thicker and more chocolatey it became. By the time all solids were melted and incorporated, the rich smell of chocolate permeated the entire house, and had the whole family’s attention.

More heat, more stirring…..

Getting closer!

Finally something that looks “right”!

How was it? Well, the flavor was very nice, with a rich chocolate flavor, not too sweet so that it still a hint of the bitterness I like, the creaminess of the coconut milk and subtle undertones of cinnamon with a finishing bite of hot peppers as you swallow. This was a definite winner!

It was very thick, and the wife referred to it as “hot chocolate pudding”. I suppose with a little thickening agent this could be pudding….or with more coconut milk, or even a dairy product or water, it would still pass as good hot chocolate.

Looks like I have a new Paleo-approved hot drink to take with me on my cold mornings when I want something to warm me up. Yes, we get cold here in Florida…we turn the heat on when it gets down into the 60’s! And we call a state of emergency when when have frost warnings. Seriously.

It really is a different world I’m living in….so I need to try to find options to allow me to adapt to me new environment…

…just in case.

Peace,
db