It's a cold wintery day in Oregon where I live. The windows have been pelted with rain all day, and my small dog Toby has been holding it for 12 hours now. He has amazing bladder control in foul weather.
Unable to muster the motivation to brave the cold and crowds at Costco this afternoon, I decided a cup of hot cocoa was in order. It was just what I needed. I wish I could share it with Toby. I think it would help him, too.
Five years ago, I made hot chocolate with a powdered mix and milk. I'm not sure I would've liked this recipe. My taste buds were used to refined sugars. Now I use hemp milk at the suggestion of my doctor, because of the healthy fats it contains. It's also really, really creamy, especially for hot chocolate. And, in case you are wondering, according to the manufacturer, it contains no THC.
I usually make hot chocolate without measurements. I pour the milk into a saucepan and add raw cacao powder and agave until it tastes right. Today, I measured it out so I could share it with you. My husband thinks I make it a little strong, so beware. Carob powder may be used as a substitute for the chocolate, but the following measurements may need adjusting for the taste difference.
1 1/2 cup hemp milk (I use Pacific Foods Original Flavor)
2 tbsp raw cacao powder (I like Holykakow or Dagoba)
3 tbsp agave
1/4 tsp peppermint extract
Pour hemp milk in small saucepan and turn heat up to medium. Add cacao powder and agave. Stir until well mixed. Turn up heat until mixture is desired temperature. Add peppermint and serve immediately. Serves one. Source: www.foodsensitivityjournal.com
This recipe was shared with Simply Sugar and Gluten Free for Slightly Indulgent Tuesday, and Balancing Beauty and Bedlam for Tasty Tuesday.