Spiced Hot Chocolate with Coconut Milk

First off, I would like to re-introduce myself. After a year-long hiatus from a fairly lame start to this page, I have resolved to begin writing again (hopefully explains the huge gap between posting dates). Since last January I have baked cookies (almond butter-chocolate chunk, ginger lemon-cream filled sandwiches), birthday cakes (chocolate fudge with cherry filling, Bill Yosses’ gorgeous Walnut Layer Cake with Apple Calvados filling), and concocted a hundred soups and salads. Unfortunately, I failed to record many of those recipes, and so they are lost forever, recorded only in my memory as a creamy, crispy mouthful of sandwich cookie, or the steamy curl rising from a bowl of lemony chickpea and butternut squash soup. Nonetheless, I plan on forging ahead in my recording my repertoire of recipes. I figure I have sixty years and a million meals ahead of me to conceptualize, create, eat, and reflect.

I gave up caffeine a couple of months ago, and as I’m desperate for a replacement for my 8-year habit of morning coffee (herbal tea just doesn’t cut it), I have started drinking my own version of Mexican hot chocolate almost daily. It’s more bitter than sweet, touched with cayenne and cinnamon, and does a fine job of giving me a morning or afternoon kick of energy.

I make it with unsweetened coconut milk, unsweetened Ghirardelli cocoa powder, and a little brown sugar, so according to my math, a cup still comes in at less than 100 calories. I’m not really a calorie-counter, but once I added it all up, I was surprised and how innocent this rich, faux exotic beverage actually is. The coconut milk gives it a silky texture and just barely coconut-y flavor, and I think the Ghirardelli chocolate is crucial for an authentic bittersweet chocolate experience.

Ingredients:

  • 8 oz unsweetened coconut milk (I used So Delicious brand)
  • 1 1/2- 2 tablespoons Ghirardelli unsweetened cocoa
  • 1 1/2 tablespoons dark brown sugar
  • 1/2 teaspoon cinnamon
  • pinch salt
  • pinch cayenne pepper
  1.  Heat milk in small saucepan over medium heat until very hot but not boiling.
  2. Stir in the rest of the ingredients with a whisk and whisk for a couple of minutes until fully incorporated; serve immediately.

(serves 1)

One response to “Spiced Hot Chocolate with Coconut Milk

  1. I got the privilege to see you make this :) Tricia said she stumbled upon your blog, so I thought I’d check it out! Love that you’re starting this up again. Looking forward to each of your postings!

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