This cold cocoa recipe is one we rely on regularly for a healthy chocolate fix.
I usually start my day with hot coffee or tea (matcha please!) no matter what the season. But when a warm afternoon hits, I typically want something cold. Sometimes I’m also craving chocolate. And by sometimes, I mean most of the time. You know that after-lunch chocolate craving? Does that strike anyone else on a regular basis? Instead of hitting up a dark chocolate bar post-lunch (I save that for post-dinner), I make this cold cocoa recipe. It’s easy, super chocolate-y, and hydrating. Plus, it’s got a rich enough chocolate flavor that it’s something that you’ll sip slowly, so it feels really satisfying.
All you need for this chocolatey deliciousness are a few key ingredients: Cacao powder or unsweetened cocoa powder, milk (I typically use almond or cashew milk but you can use any unsweetened dairy alternative or dairy milk), maple syrup, and vanilla extract.
The other thing that’s great about this recipe, other than the fact that it’s so fast to whip up, is that you can also modify it to perfectly suit your current flavor craving. I recently added a pinch of turmeric, cinnamon, and ginger and wound up with a golden milk-cocoa-chai hybrid that was awesome. We also have a friend who adds peppermint extract to it. And here’s a golden milk recipe that uses coconut water and coconut milk, plus both fresh and powdered turmeric. I’ve also experimented with using room temperature (or iced) green tea, black tea, or matè in place of the water and all worked out really well.
Once you’ve got all the ingredients gathered, it’s just a matter of whisking the cocoa, maple syrup, and vanilla until it’s all blended, which will take a minute of solid whisking to get it uniform (don’t give up!). Or, if you’d prefer you can give it a quick whirl in a blender to do the mixing. You can also grab a top for the jar and shake it up to do some of the work.