Monday was our first snow day of the year, so after the kids came in from shoveling and building forts, I decided to experiment with an organic homemade hot cocoa recipe. (Actually, it’s mostly organic.) All the hot cocoa mixes I’ve seen at the store have trans fats, and even the organic mixes have powdered milk. (Read this post about healthy milk choices to find out why that’s baaaaad.)
First, here are a couple pictures I took yesterday:
Building forts in the front yard!
This pic was taken off our deck – don’t the trees look beautiful?
ALMOST ORGANIC HOMEMADE HOT COCOA RECIPE
Whisk the following ingredients in a saucepan – use organic ingredients whenever you can:
- 1 T. butter
- 5 c. whole milk, preferably raw milk, never reduced fat milks!
- 2-3 raw egg yolks
- 1/2 c. raw cream – more if you can spare it, just decrease the milk (you don’t have to use cream, it just makes it…you guessed it, creamier! If you use store-bought cream, don’t buy ultra-pasteurized!)
- 1/4 c. palm or coconut or other natural sugar
- 1/8 c. raw honey
- 1/4 t. sea salt
- 1 t. vanilla
- 1/4 c. unsweetened cocoa powder
Note: If you don’t heat it too much, it will retain more nutrients from the raw milk and egg yolks! (Sarah says to heat to 117* F. “Use a food thermometer or a clean finger to judge the temperature: when it feels hot but doesn’t burn, it’s about 117*F.”)
Makes about 6 cups. Use a ladle to serve. The kids love it when I let them drink it from our glass coffee cups, and around Christmas time I’ll plop a small candy cane on the rim for an extra special treat. (I’m on the prowl looking for some all natural candy canes because the ingredient label on most of these is awful. UPDATE: I found some at the health food store in December last year!)