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Hot Cocoa 7 Ways


One of the other things I’ve been doing to try to curb chocolate cravings is treating myself to a low-cal hot chocolate. Cocoa itself is only 20 calories and .5 grams of fat per tbsp so it’s actually not bad for you at all. In fact you’ll hear many a chocaholic proclaim it’s health benefits. 🙂 According to

Cocoa powder contains more antioxidants than either tea or red wine, reports a study in the 2003 issue of the “Journal of Agriculture and Food Chemistry.” Antioxidants are compounds that help fight free radicals in the body, which cause cell damage and disease…regular consumption of cocoa products containing flavanols — or antioxidants — may help reduce the risk of developing cardiovascular disease. Read more:

Anywho…back to curbing the cravings. I’ve been experimenting with making my own flavoured hot cocoa, using a tablespoon of cocoa powder, water, a splash of 1% milk, sweetener, and a few drops of flavour extracts. I have vanilla, maple, peppermint, almond, rum and coconut on hand and have tried all but the coconut and almond. Almond flavour isn’t really my thing but if you like Amaretto then you’d probably like this as well. Mexican hot chocolate, where you add about 1/8 tsp cinnamon and a couple of pinches of chili powder, is also good and cinnamon helps stabilize blood sugar while spices speed metabolism. I find that I can get bored with plain hot cocoa so playing with these other flavours is a welcome change and it does help take the edge off for this chocaholic.

Note: the sweetener I use is called Krisda and its a blend of stevia, inulin and erythritol. I have tried pure stevia but I find it bitter. Inulin is great because it actually caramelizes.


About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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