Gingerbread Hot Cocoa

Makes 1 cup (180 grams) of hot cocoa mix

I’ve been making hot cocoa with Virginia’s class this last month, and to keep things a little healthier, we use coconut sugar. It’s an even swap, so feel free to do so for a refined sugar-free version. I love making it with maple sugar, too. In that case, use only 66 grams of maple sugar since it’s sweeter than cane sugar and coconut sugar. When I make the hot cocoa for my girls, they prefer regular milk. I use hot cashew milk for a dairy-free drink, and love it.

Video Pairing: The Christmas Song by Nat King Cole

3/4 cup (75 grams) unsweetened cocoa powder

1/2 cup (100 grams) granulated natural cane sugar or coconut sugar

1/4 teaspoon fleur de sel

1 teaspoon (6 grams) ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 teaspoon vanilla powder (optional)

Add all of the ingredients to a medium bowl. Whisk to combine. Transfer to a mason jar, and cover with a lid. Store in a cool dry place. Will stat fresh for 2 months.

To make the hot cocoa, whisk 1 1/2 teaspoons (6 grams) of the mix into 1/2 cup (120 ml) of hot milk of your choosing.