It’s been raining a lot here in San Francisco. Daisy Dog and I don’t care for being stuck inside all day, but we’ll take it, as our poor dry state desperately needs the rain.
When it’s wet and miserable outside my mind goes straight to good things to read and a piping hot cups of cocoa. I think it’s funny that my hubby is one of the biggest chocolate lovers I know, but he couldn’t care less about hot chocolate. So it’s a solitary activity for me… The only thing I don’t always love about it is how sweet it can be and how that makes me feel after I’ve had it. So over the past few years I’ve been making my own mix and using coconut palm sugar to bring the glycemic load down, etc. There isn’t anything particularly hip or trendy about this cocoa mix. No artisan bars have been melted down, no nibs have been ground. Just cocoa and coconut palm sugar and a little milk. It’s somewhere between a cup of coffee and chocolate for me, and that’s perfect. Should I feel like something richer and sweeter, well, I’d make this.
Not Too Sweet Hot Cocoa (makes 1-1/2 cups, enough for about 24 cups of cocoa)
1 cup cocoa powder (doesn’t matter what kind)
1/2 cup coconut palm sugar*
Milk, soy or nut milk
*Coconut palm sugar is everywhere now. There are different varieties–blonde, dark, different size granules. They should all work for the purposes of this recipe. Date palm sugar is something completely different; it is sweeter and more like regular sugar.
Sift the cocoa powder. This is a tedious but important step and will keep the cocoa from clumping when added to the milk.
Whisk the sifted cocoa powder with the palm sugar. Store in an airtight container until ready to use.
For each cup of milk/soy or nut milk, add 1 tablespoon of cocoa mix, or to taste.