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Spicy Hot Cocoa - My One Consistent Macrobiotic Deviation

I feel amazing on a macrobiotic diet, but the one thing I consistently drift towards is cocoa. Chocolate is a whole different story (a very delicious special treat) as it usually contains sugar...although I usually eat very dark, 80% or more which contains the least sugar.

But Hot Cocoa...what a lovely comforting concoction. It can be made very macrobiotic friendly, by using milk substitutions (rice, almond, soy, or even hot water), and sweeteners like amasake or rice syrup.

Here is my favourite recipe:

SPICY MAYAN COCOA

ingredients:

2 tbsp natural cocoa powder
1/2 tsp cinnamon
pinch cayenne
pinch coriander
1 - 1.5 cups of hot liquid of your choice
small bit of cold liquid (I usually use amasake, sometimes almond milk)
sweetener to your tasting (rice syrup is my sweetener of choice)

directions:

1. Add cocoa and spices into your most beautiful mug.
2. Add a small amount of cold liquid (almond, soy, rice milk, water)and stir into dry to create a paste.
3. Add in the 1 - 1.5 cups of heated liquid of your choice (I usually just use boiling water, although heated almond milk is lovely!). Heating the milk substitution on the stove instead of in the microwave is definitely more macrobiotic friendly!
4. Stir in the sweetener of your choice.
5. Sit by a window, marveling how delicious this hot drink from the Mayans truly is, thoroughly enjoying your macrobiotic deviation.

Cocoa was valued more than gold by the Mayans, and I must say...I'd gladly accept a gift of chocolate any day!