Whisked Winter Cocoa
February 20, 2014
Last November I shared this recipe on FIMBY Facebook and in my weekend newsletter. Quite a few people have told me they love it and asked me to post the recipe again.
I figured it was a good time to share on the blog.
If skiing, sledding, and skating (or watching the winter Olympics, which is competitions of those three activities) isn't getting you through this month, maybe this cocoa will.
Damien made up this recipe. Our family loves it and someone is making and drinking this every day.
This is a thick hot cocoa. You can thin it with more milk or water, if you like.
In a powerful blender mix:
- 1 1/4 cups nut or soy milk, my favorite is homemade almond milk
- 8 dates, we use neglet - smaller, drier and cheaper ones than medjool
- 1 tbsp coconut butter, also called coconut manna
- 1 heaping tbsp of cocoa
- splash of vanilla extract
Pour into pot. Set on high heat, whisk continually till cocoa is frothy and is starting to steam. Make sure to keep whisking so you don't burn it!
Remove from heat, pour and enjoy.
Don't cook the cocoa or it will become pudding, good also but not quite so drinkable.
I love starting my day with this for breakfast.
