Maca and chocolate are a match made in joyous heaven! I love combining these two flavours like I did for my Maca Freezer Fudge and my Sexy Maca Balls. Maca and chocolate have very complimentary taste profiles – roasted, caramel and butterscotch, which is why they go together so well.
These two ingredients have complimentary health benefits too, which I will share with you. So if you want to take advantage of this match made in flavour heaven and it’s chilly outside where you are then this Maca Hot Chocolate is perfect for you!
The key to a really good hot chocolate (that we could otherwise call an “elixir” because of all the nutrients it contains), is high-quality ingredients.
I used all organic ingredients, including:
New Chapter’s Fermented Maca Powder: Maca is an adaptogen . When used as a supplement on a daily basis, it helps with stamina, alleviating stress and it’s been used for a thousand years in South America for energy. You can find it here.
Coconut butter: Makes for a creamy, rich hot chocolate! Coconut butter is the whole flesh of the coconut including the fat, fibre and protein. It’s also naturally sweet so you don’t have to add as much sweetener. You can find it here.
Raw cacao powder: Rich in minerals, such as magnesium, and packed with flavanoids! In fact, 6% of the weight of raw cacao can be attributed to these heart-healthy phytonutrients. Epidemiological studies have suggested raw cacao powder has a protective role against heart disease. You can find it here.
Almond milk: I prefer non-dairy milks for a variety of reasons, but in this maca hot chocolate specifically, the almond milk flavour is really lovely with all the ingredients. If you have a nut allergy, you can use brown rice milk or oat milk. I always buy nut milk from the refrigerated section of the grocery store or I make it myself .
You’re going to love how creamy, warm, energy-boosting and joyfully nourishing this Maca Hot Chocolate is!
- 2 tbsp raw cacao powder
- 1 tsp maca* powder
- 1 tsp coconut sugar or maple syrup
- 1 tbsp coconut butter**
- 1 cup nut milk (I used almond milk)
- 1 cup hot water
- 1/2 tsp ground cinnamon for sprinkling
- Place raw cacao, maca, coconut sugar, coconut butter, nut milk and hot water in a high power blender.
- WARNING: If the water is boiling when you add it to the blender be very careful when you blend to ensure steam can escape. Some blenders have cap that allows steam to escape. If yours does not, then you need to wait until the water cools a bit before blending or you’ll blow of the top off your blender!
- Blend on high until smooth and creamy. The coconut butter will melt pretty quickly if you’re using hot water so the blending is really to get some nice bubbles or foam and mix up all the ingredients.
- Pour into one or two glasses and sprinkle with cinnamon. Enjoy right away! Store any leftover hot chocolate in the fridge for up to 5 days in a sealed container.
Serves 1 generously or 2.
*New Chapter Fermented Maca
**You can swap in coconut oil or coconut flakes instead, just know that the flakes probably won’t totally blend in but it will taste just as good!
I highly recommend enjoying this with my Cranberry Walnut Breakfast Muffins or a Carrot Cake Cookie (recipe coming soon!). It would also pair nicely with any of the desserts in my FREE Detox Friendly Desserts guide!
Let me know how you like this healthy alternative hot drink! Do you want to see more elixir recipes like this one or like my Rise and Shine Latte ? Tell me in the comments!
This content was originally published here.