Hot Hot Chocolate


Last call for hot tonics! We're getting our fix with this Mexican Hot Chocolate recipe from High Vibrational Beauty. We love the Mexican tradition of mixing chocolate with spice. The warming and anti-inflammatory benefits of thermogenic spices meet the radical antioxidant power of cacao, quite possibly our favorite superfood of all. Hot chocolate becomes a health tonic. We’ll take two, please.

Serves 4

By Kerrilynn Pamer


4 cups homemade nut, seed or coconut milk

1 small smoked chile or a pinch of smoked chile flakes

2 cinnamon sticks, broken into pieces, or 1 teaspoon ground cinnamon

1 tablespoon cardamom pods

2 star anise

½ teaspoon whole cloves

½ cup cacao powder

1 big spoonful The Coconut Butter

1 or 2 dates, pitted and chopped, or 1 teaspoon maple syrup

Place the milk, chile, cinnamon, cardamom, anise and cloves in a medium saucepan and bring to a simmer over medium heat. Remove from the heat, cover and let stand for 15 minutes. Strain, discarding the spices, and return the milk to the pan. Over medium low heat, whisk in the cacao, butter, and dates or syrup until the chocolate is dissolved and the mixture is warm. Transfer to a high-speed blender, blend and serve in your favorite mugs or bowls.

NOTE: If using maple syrup, no blending required.

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