2cupscoconut sugaror organic cane sugar/combo of both
2tablespoonssalt
2tablespoonscinnamonoptional
Instructions
Drink Mix:
If using cacao beans/nibs, blend them up into as fine a powder as you can. If the blender stops blending before it’s a powder this usually happens when the beans have some moisture. It will tend to clump. If this happens use a spatula to get the mix that sticks to the side off and blend again.
Scoop grounds out of the blender and put on a tray and spread out. Set oven at 140-170°F and dry out powdered cacao for 20-30 minutes. Allow to cool.
Mix all ingredients (one chocolate option plus remaining ingredients) well together in a large bowl until uniform
Chocolate Milk:
Add 3 tablespoons of mix to 500 ml milk/cream (roughly 2 cups) and stir rigorously. Use an immersion blender or blender for best results
Hot Chocolate:
Heat 1 litre of milk/cream (about a quart) in a pot constantly stirring constantly until desired temperature. If you like your cocoa hot be careful not to let milk burn. This melds better together warmed than with cold milk obviously.
Add 6 tablespoons of mix and stir thoroughly. Keep heat simmering and stir for another 5-15 minutes.
Notes
Makes about 3 ½ cups of mix, with 1 ½ tablespoons being roughly one serving per cup of milk.
You can also often find cacao powder at the store - you could always try 50 grams of cacao powder with 50 grams cocoa powder.
This is very potent chocolate flavour, especially if you are using cacao and you haven't tried it before!
I recommend whipped cream, cinnamon, peppermint extract, even chili powder to dress up your glass or mug.
Nutrition information is for mix only, using all cocoa powder.