We are officially in fall and have been for about two weeks now and at least where we are, there is a crispness in the earlier mornings. The change of seasons is slowly becoming evident, though we haven’t had any changing of the leaves yet and I may have to mow the grass one or two times more this year.
One of the reasons that I love fall is because it is football season. Go SEC 🙂 college, not pro, but with that means that we have get togethers with friends to watch the games. Saturdays in the South. Makes my heart happy. There are other reasons I love the fall too, the leaves changing, the cooler mornings and nights, the beautiful sunrises and sunsets. Fall is perfect for cuddling, fire pits and hot chocolate.
On facebook live tonight, I discussed making two types of hot chocolate. You can watch the video here:
In the video, I show you how simple it is to make two types of hot chocolate. One with dutch process and one with raw cacao. Dutch process, also called alkalized, is treated with an alkali to neutralize acids. It does not react with baking soda alone and must be used in recipes calling for baking powder. Dutch process cocoa is darker in than natural, raw, cocoa and has a mellower flavor and dissolves easily in liquids.
Natural cacao, or raw, is non-alkalized and usually has a more acidic taste and is bright. Raw cacao retains more phytonutrients than roasted cocoa.
Now for the good stuff, how to make the hot chocolate:
Per cup of Cocoa, the basic ratio is two tablespoons cocoa/cacao powder to one tablespoon sugar. You can adjust the rations according to the sweetness and or chocolate intensity you wish to achieve/experience. For the video above, we used the 2:1 ratio
2 tablespoons cocoa
1 tablespoon sugar – can you raw, cane, coconut, stevia, maple sugar, monkfruit
scant pinch of salt
1 cup any plant based milk – in the video I used Califia vanilla almond milk creamer
You can use more sugar, cocoa, different type of plant milk – ie, unsweetened, coconut, or even water, which will give a very pure flavor.
Add milk to saucepan on medium to medium low, paying close attention not to scald the milk and that it does not come to a boil. Add in the cocoa, sugar and salt if using, whisk until well combined and smooth. Once heated through, remove from stove, pour into cup and top with whipped topping, marshmallows or shredded chocolate.
Repeat the same recipe substituting the raw cacao in place of the dutch process cocoa.
Once both are made, take a sip of each and compare the differences in the two drinks. Which do you think is richer? Which is smoother? Which do you like better?
Want to turn it into a more adult beverage – add a splash or your favorite whiskey or rum.
Making the two types of hot chocolate is fun, kid friendly and can easily satisfy any chocolate cravings that come your way. Give it a try with your kids or for your next fall gathering.
Until next time,
may blessings abound,