Buttered Hot Cocoa
Servings: 2 standard sized coffee mugs
Ingredients
- 2 cups milk (whole grass-fed milk, or substitute with your preferred milk)
- 2-3 TBSP raw cacao powder (2 TBSP if you don’t like it too chocolatey)
- 1 ½ TBSP maple syrup (Grade A dark amber preferred)
- 2 TBSP butter
- 1 tsp vanilla extract
- 2 drops peppermint oil OR ¼ tsp peppermint extract (optional)
Instructions
- Combine cacao powder, maple syrup, butter, vanilla and optional peppermint into a small bowl.
- Pour milk into a saucepan over medium heat. Slowly warm the milk, stirring constantly – if you heat it too quickly or don’t stir, the milk will scorch and it won’t taste right.
- Warm to desired temperature (I prefer very hot to the touch) and either add ingredients from the small bowl to the saucepan if using a stick/immersion blender, or add everything to an actual blender. (I prefer to use an immersion blender so I don’t have to wash my blender.) Blend until frothy!
Notes
Ingredient notes:
- Grade A Dark Amber maple syrup because it has a higher nutrient content than the light grade of maple syrup, it’s thicker and therefore has a stronger flavor so you don’t need as much! Best of all, it’s the cheapest grade of syrup.
- I recommend grass fed butter. Two of my favorite brands are Organic Valley Pasture Butter and Kerry Gold.
- I buy milk from cows that are raised on pasture, fully grass fed and living the good life. We will talk more about cows milk and alternative milks here on this blog, but if you don’t drink dairy, use your favorite go-to milk substitute for this recipe.