Who doesn’t love hot chocolate?
Winter warming and dare I say soul food?

The thing is (and no I’m not chocolate bashing here), most chocolate is highly refined.
Especially in drinking chocolate form.
For years my dear grandmother used to make me hot chocolate in winter. Although not enjoyed for some time now, only recently did I check out the ingredients in said, unknown brand.

Without naming names, suffice to say there was a whole lot of numbers, preservatives and very large quantities of sugar in said product!

So, I wondered, how can I create that creamy, delicious hot chocolate flavour memory that I hold so dear without the junk?

Hot Chocolate | Nadia Felsch
Hot Chocolate | Nadia Felsch

I’ve gone into the vast nutritional benefits of raw cacao previously, so I won’t again. All I will say is that when you enjoy raw cacao you access the full and incredible antioxidant benefits which rocks! It also means you’ll feel more satisfied and able to stop more easily than when consuming refined and processed chocolate.

Seeing as this recipe involves cooking the cacao, I wanted to address the question of that affecting its’ nutritional value.

Currently – there’s no evidence to support whether or not heating affects the raw cacao bean. However starting off with the raw product is always a good idea!

Hot Chocolate | Nadia Felsch
Hot Chocolate | Nadia Felsch

Hot Chocolate | Nadia Felsch

On the ingredient front, feel free to switch up the milk selection for varying flavour combos. For instance, coconut milk will provide a creamier and thicker consistency as well as a different taste.

If you’re looking to use dairy milk, keep in mind that research shows dairy inhibits the absorption of antioxidants from raw cacao.

So if you’re making this hot chocolate, you’re better off using a non-dairy milk like almond or coconut in order to reap all of the antioxidant benefits. True story!

Made in minutes and with nothing to feel guilty about is this perfect wintery drink.

Hot Chocolate Love
Cook time
Total time
Recipe type: Drinks
yield: 2
  • 2 ¼ cups unsweetened almond milk
  • 2 tablespoons raw cacao
  • ¼ teaspoon vanilla powder/ ½
    teaspoon vanilla extract
  • ¾ tablespoon rice malt/maple syrup
  1. Heat all ingredients in a small saucepan on med-high heat
  2. Continue stirring until all ingredients are well dissolved
  3. Bring to desired warmth and serve immediately

Hot Chocolate | Nadia Felsch
Hot Chocolate | Nadia Felsch
Hot Chocolate | Nadia Felsch
Hot Chocolate | Nadia Felsch
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