We have enjoyed an Indian summer this year, but now it’s time to batten down the hatches and make hot cocoa.
Blustery days are sure to hit West Texas—so now is the perfect time to stock up on hot cocoa ingredients.
Traditionally, hot cocoa or hot chocolate is loaded with sugar, but I have an all-natural, healthy way to make your hot cocoa and drink it, too. Replacing the sugar and artificial ingredients with pure, raw honey will eliminate the ill effects of sugar overload and unnatural ingredients while letting you reap the dietary benefits of raw honey.
Honey and almond are a flavor match made in heaven. Using almond milk in this recipe even makes it possible for those who are eliminating dairy from their diets to enjoy hot cocoa, too. Shop for 100% almond milk that is unsweetened and does not contain additional ingredients or flavorings.
A teaspoon of almond extract mixed with 2 cups of regular milk is also an option for this recipe, if you prefer. You may even want to experiment with cashew milk, which I’m sure would produce a great flavor in your hot cocoa.
I love the mixes we put together with powdered milk, powdered sugar, cocoa or Quik, and powdered creamer, but this healthy option will be much better for me and even take away the guilt!
If you keep almond milk in the fridge along with honey and unsweetened cocoa in the pantry, you’ll be ready at any given moment to enjoy a steaming mug of hot cocoa and knock off the winter freeze.
The kids will love this for Halloween celebrations, and you can feel good about serving it, especially if they are already hyped up on Halloween candy.
Enjoy food made fresh!
Honey Almond Cocoa
2 cups unsweetened plain almond milk 3 tablespoons raw honey 3 tablespoons good unsweetened cocoa powder In a small saucepan, heat almond milk over medium-low heat for about 10 minutes or until steam rises. Whisk in honey and cocoa powder into the milk until frothy and well blended.
Continue cooking over medium-low heat for 2 to 3 minutes. Serve warm. Makes 2 servings. Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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