Snowy days call for hot cocoa. Blizzards require really, really good cocoa. While you can’t beat the convenience of a powdered mix, homemade has got it beaten in both the taste and nutrition department. No Sugar Added Swiss Miss, for example, contains:
nonfat dry milk, modified whey, cocoa, hydrogenated coconut oil, maltodextrin, calcium carbonate, sucralose, salt, artificial flavors, carrageenan, dipotassium phosphate, acesulfame potassium, polysorbate 60, and mono- and diglycerides
Making your own cocoa not only eliminates all of the chemicals and preservatives, but allows you to use natural sweetener and your choice of milk. My version in honor of today’s blizzard here in the northeast is my cleaned up version of a Martha Stewart recipe. You can certainly modify it to suit your own pantry and personality, but my take is both dairy and refined-sugar free.
I definitely recommend using the highest quality cocoa you can find for this mix, and the more fat in the milk you choose, the creamier the end result.
If you still want to have a stash of handy packets in your pantry, see you if you can find NibMor. The vegan and organic brand was founded by my fellow Institute for Integrative Nutriton grads and contains no dairy, soy, refined sugar or GMOs. I recently found the mix at my local mainstream grocery store, and it was also featured recently on the Today show.
Homemade Vegan Hot Cococa
adapted from Martha Stewart
3 cups powdered erythritol, stevia or palm sugar
2 1/4 cups unsweetened cocoa powder
1/2 tbs. salt
unsweetened vanilla almond milk (or coconut milk), for serving
Place dry ingredients in a large Ziploc bag, seal and shake until blended. Heat one cup of milk of choice (per serving), and stir in 2 tbs. of powdered mix.