It’s been cocoa weather this week; chilly, rainy, damp and gloomy. Nothing a little chocolate can’t cure. I’m a firm believer that chocolate should be its’ own food group. Right at the base of the old food guide pyramid. Or on it’s own separate plate with the new guide.
As a side track I like the new food plate much better, how did you fit a pyramid on a plate and serve it up? No wonder no one knew how much of what was a good diet and how much was us fooling ourselves that we were being healthy. So, no more excuses; chocolate gets its’ own plate. Or mug or cup or…
I started cooking my cocoa on the woodstove this morning but I was too impatient to wait for it and finished it on the gas stove while I cut up peaches and made toast. But I did serve it in my favorite, extra tall mug covered in horses that I brought home from England the first time we took Kyle to uni.
If I accidentally buy sweetened almond milk then I throw in 2 marshmallows at the start of cooking and that’s all the sugar it needs. The melted marshmallows thicken the milk and with another tossed on top after you pour it into your favorite mug it’s a perfect cup of cocoa.
1 cup milk (I use almond but any milk works, measure with your mug and you have the perfect amount of cocoa and one less dish to wash.)
1 tablespoon cocoa powder ( this mug is extra tall so I use a heaping spoonful, adjust to taste and size of mug.)
1 tablespoon sugar (leave out if using sweetened almond milk)
1 dash of peppermint oil
Toast is optional but the perfect accompaniment
Mix all ingredients in a small saucepan and heat over low/medium heat, stirring frequently. Cocoa is done when marshmallows are melted. Enjoy!