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Feb 2, 2014 BY Joy McCarthy

Minty Hot Chocolate Recipe

—  found in  Food  —

Dear Joyous Reader,

It's February, which means there's snow, ice and cold here in Toronto -- brrrrr. I decided to whip up a warm drink for my sweet man and I this chilly willy morning. It worked! I'm feeling warm now.

This isn't your ordinary hot chocolate. Why's that you might ask? It's dairy-free and refined-sugar free something you won't find at your local cafe. It's also decadent and creamy, very chocolatey and rich with nutrients to boot! Do you really need another reason to make it? Well in case you do, I've got more to share.

Nutritional Highlights

Raw cacao and cocoa is NOT the same thing!

(Excerpt from my book) Cacao is an ancient superfood, was once so valued by the Maya and the Aztecs that it was used as currency. You’ve probably heard about the health benefits of chocolate, but there’s more to the story, because not all chocolate is created equal. For instance, cocoa and cacao are very different. Cocoa, although it comes from the same source as cacao, is processed with heat and offers few to no health benefits, while raw cacao is truly a superfood.
Chock-full of antioxidants. Cacao powder is one of the richest sources of antioxidants found in nature. There are more antioxidant flavonoids in cacao than in red wine or green tea.
Mood- and energy-boosting naturally occurring chemicals. All raw cacao products contain the unique alkaloid chemicals theobromine, phenylethylamine and anandamine.

The mint flavour adds a wonderful fresh quality to the hot chocolate. If you don't like mint, simply omit this ingredient. I taste-tested it before I added the mint tea and it was just as delicious.

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  • 1 cup almond milk (see below)
  • 2 tbsp raw cacao*
  • 2 tbsp maple syrup
  • 1/4 cup hot water
  • 2 tbsp loose** leaf mint tea
  1. Combine almond milk, raw cacao and maple syrup in a small food processor or blender. Blend until combined. Meanwhile boil water and steep mint tea in 1/4 cup hot water.
  2. Place the blended chocolate mixture in a small saucepan and heat on low until desired temperature. Be careful not to scald the almond milk.
  3. Add the mint tea to the chocolate mixture. Remove from heat and divide between to small cups. I used my grandma's fancy antique tea cups.
  4. Shave some dark chocolate (preferably mint chocolate) to the top of each cup of hot chocolate.


*This is an item you will find at a health food store. If you live in a small-ish town, you can also buy it online.
**Preferably loose leaf for a fuller flavour.

Almond milk can be purchased at most all major grocery stores. However if you want to make your own and avoid unnecessary additives, or instead use coconut milk I have recipes for both Vanilla Almond Milk (page 170) and Rich & Fulfilling Coconut Milk (page 168) in my book.

Wondering what's on top of the hot chocolate? Giddy Yoyo Mint Chocolate -- my fave chocolate on planet earth. It's raw, wild, heirloom, organic chocolate. Can't get much better than that!

Special note: **Because of the stimulating nature of the caffeine and theobromine in raw cacao, be cautious when introducing this superfood to your diet if it’s new to you. Meaning, you might not want to make this right before bed if you've never had it before.

Stay warm and joyous!



Feb 2, 2014 BY Joy McCarthy
julie   •   February 4, 2014

Can/should you substitute recipes calling for cocoa with cacao?


Anne   •   February 5, 2014

I read that if you use boiling water or bake with cacao, a lot of the antioxidants are lost due to the heat...


New Toronto Condos   •   March 13, 2014

This looks and sounds AMAZING! And I am slowly being convinced that the Toronto winter is never going to end so I have plenty of time to try this ;-)

Joy McCarthy   •   March 15, 2014

Elise   •   November 8, 2015

I heard that chocolate is very high in oxalic acid and interferes with calcium absorption. I love cacao but I also have osteoporosis. Should I be staying away from cacao? Or should I simply be taking calcium at a different time than hot chocolate? I also heard that if you cook foods that are high in oxalic acid, it significantly reduces oxalates in food. Would you know anything about this?

Kate McDonald Walker   •   November 9, 2015

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