GINGER HOT CACAO

         December 19, 2018

         Pittsburgh Fitness Project

I love to drink hot chocolate, especially in the winter after coming in from shoveling the snow or a cold winter run.  This ginger hot cacao version with ground ginger is delicious. And packs the added benefits of ginger with its anti-inflammatory and digestive health effects. Note that I’m recommending CACAO powder instead of regular cocoa powder.  It is less processed and has more health benefits.

BENEFITS OF CACAO

Raw organic cacao has over 40 times the antioxidants of blueberries. And technically, cacao is the highest plant-based source of iron! It is full of magnesium – an element important for a healthy heart. Cacao also has a ton of calcium – more than cows milk at 160mg per 100g vs 125 mg per 100 ml. Finally,cacao is a great source of four scientifically proven bliss chemicals – serotonin, tryptophan, tyrosine, and phenylethylamine.  These neurotransmitters are associated with cozy feelings of well-being, happiness, and can even alleviate depression. A natural, healthy, delicious (and legal) way to get your happy buzz on.

INGREDIENTS

●     3 cups milk of choice – almond milk works well!

●     3 tablespoons Cacao powder

●     1/8-1/4 teaspoon ground ginger

●     1-2 tablespoons sweetener of choice – maple syrup or vanilla extract are delicious!

●     Optional – coconut whipped cream

●     Optional – cinnamon as garnish

INSTRUCTIONS

1. Warm the milk in a pot on the stove.

2. Whisk in the cacao powder until fully incorporated – this works better when the milk is already warm.

3. Whisk in the ginger. The amount will vary on your preference, but also how fresh your spice is. Add in 1/4 teaspoon first and taste test to see if you want more.

4. Add in your sweetener in the amount you desire.

5. Heat until just before it reaches a simmer.

6. Top with cinnamon. Try the coconut whipped cream! You’ll need to make this in advance.

COCONUT WHIPPED CREAM

INGREDIENTS

●     can of coconut milk or coconut cream

●     optional – maple syrup to sweeten

●     optional – vanilla extract for flavor

INSTRUCTIONS

1. Refrigerate a can of coconut milk or coconut cream for at least 4 hours or overnight. This will allow the solid coconut cream to float to the top.

2. Remove the coconut cream with a spoon (avoid the watery liquid at the bottom) and place into a mixing bowl.

3. Using either a stand mixer or hand mixer, whip the coconut cream on medium-high speed until it’s fluffy and forms peaks. Be careful not to over-whip.

4. Optional: fold in maple syrup, vanilla extract and/or spices to taste.