I am loving that the weather is finally cooling off in Texas (ya know, except that it’s 60 degrees today, but in general…)! I’ve been treating the fam to delicious mugs of hot cocoa and we are absolutely loving curling up by the fire to enjoy them!
Here’s what you need to enjoy your own mug of raw hot cocoa:
1 cup raw milk
1 TBS raw cacao powder
1/8 cup raw honey
1/2 tsp vanilla
Warm the milk in a saucepan over low heat. It’s very important to keep the heat low and check the temperature of the milk frequently- you don’t want to destroy the raw properties of the milk! I warm it just enough to feel like “hot” cocoa, but never any more than I have to.
Add the raw honey as the milk is warming so it can get warm and incorporate into the milk.
Whisk the cacao powder and vanilla into the warmed milk until there are no lumps present (you could also give it all a spin in the blender if you have any trouble mixing. Some raw honeys can be really thick!).
My favorite local farmer gave me a good tip this weekend to warm my mug up before putting the hot cocoa in to keep the milk warmer longer since you don’t heat it a whole lot. Placing the mug in a pan of warm water or running under hot tap water for a minute should do the trick!
To make the peppermint marshmallow cream topping:
1 egg white
1 TBS raw honey
2-4 drops peppermint extract
Whip the egg white in a stand mixer or with a hand mixer. As it begins to thicken, add the other ingredients so that they are well incorporated by the time the egg white is very firm.
Top your mug of hot cocoa with a dollop of peppermint marshmallow cream and enjoy!
If you don’t have access to raw milk, you can use canned, full-fat coconut milk.
If you prefer, you can leave the peppermint extract out of the marshmallow cream. The kids and I liked it, the hubby did not!