Recipe follows
Cacao is a gift from Mother Earth.
This hot chocolate is deeply satisfying, complex, and sexy, with an ethereal lightness. Cocoa contains theobromine, a mood lifter I came to crave after visits to Mexico City, where hot cocoa springs from ancient traditions and ranges from maize-thickened to spice-infused versions.
The complexity comes from the ingredients:
Wild-fermented, raw cocoa powder: Though all cocoa undergoes fermentation, wild fermentation is less controlled and offers more interesting flavor profiles. Raw cocoa provides a sharp, complex taste that sets it apart from Dutch-processed/alkalized alternatives. While Dutch-processed cocoa is more popular and known for its mellow, velvety qualities, I've always preferred the bolder, slightly funkier character of non-alkalized, natural or raw cocoa, even in my ice cream. The color is lighter, but the flavor is more complex.
Cacao paste is made from Ground cocoa nibs, which contain about 50% cocoa butter, lending a creamy smoothness while intensifying the deep, nuanced chocolate flavors. The paste I’m using is raw and it’s got a beautiful richness.
Cocoa and cacao nibs (especially raw, natural, or minimally processed) contain theobromine, flavonoids, and other minerals that benefit mood, cognitive function, and alertness, among many other things. Here’s some science:
Theobromine showcases neuroprotective attributes, enhances cognitive function, and holds promise in mitigating age-related cognitive decline and neurodegenerative disorders. Additionally, it exhibits anti-inflammatory properties, facilitates adipocyte browning, and contributes to weight management by augmenting lipid metabolism.
Coconut Palm Sugar: Made with the sap from the flower buds of the coconut palm tree, coconut sugar is slightly healthier than cane sugar and really tasty. Coconut sugar is primarily sucrose, glucose, and fructose (with a lower proportion of sucrose than cane sugar). But it also contains inulin (a prebiotic fiber) which slows sugar absorption. Coconut sugar's GI is 35-54, while cane sugar is 60-65, making it *slightly* healthier. It's up to you how much you want to add. You can use any sweetener you like!
Water + Whole Milk: I make this paste with water because it helps make it less rich and doesn't overwhelm the nuances of the chocolates the way too much milk or cream do. I add the paste to whole milk and froth it in a milk frother. It's a combination that lends a surprisingly light texture and richness.
Jeni's Spirit-Lifting Cocoa
Scale this recipe up or down as you like. I make this batch, enough for 4-ish servings, and leave it on my counter.
PS, this works just as well with any cocoa, chocolate, and sugar. Feel free to experiment!
Bring to a Boil:
3/4 cup water
1/3 cup coconut palm sugar
1/3 cup wild fermented cocoa powder
Vanilla bean, splayed and scraped (this is optional)
Remove from heat and add:
1/3 cup (heaping) cacao paste
Pinch of sea salt
Stir until melted and smooth.
Froth in your milk frother:
Add about 1/4 cup of this base to about 3/4 cup of whole milk, or milk of your choice.
Now pour yourself a cup and find a quiet spot to contemplate this peculiar, precious moment in our brutal and beautiful universe.
Love,
Jeni
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