Photograph by Morena Escardo
Being a born-and-bred Peruvian, cold temperatures and I don't go very well together. However, when I have a mug of steaming hot chocolate between my hands, things suddenly seem better. Every sip gives me both immense pleasure and the feeling that everything is right in the world — whether the sun is shining or not.
One year ago, I encountered a problem that stood between this passion and me: In an effort to improve my health, I quit consuming anything with added sugar.
At first, the easiest strategy was to avoid all of my favorite hot chocolate spots in the city. I didn't venture into preparing a sugar-free version myself, because I was trying to get over my sweet tooth. I was scared that if I found something sweet I liked too much — even if I only used natural sweeteners — I would become dangerously addicted to it and keep craving sugar all the time. After a while, however, and as I became more comfortable with my sugar-free lifestyle, this fear subsided and I decided to try it out.
Being a holistic health coach, I also wanted to take this experiment one step further, and make my hot chocolate as healthy as possible. In Ayurveda, the ancient Indian healing system, milk is not recommended for some people, unless it's heated at high temperatures, and with spices. From my studies in holistic health, however, I have concluded that drinking milk during the winter is best avoided altogether, as it creates phlegm and mucus, making it easier for flus and other respiratory issues to take hold in the body. Hence, I replaced regular milk with almond milk. I even added a little orange juice to the mix for a much needed vitamin C boost during this time of the year (and because I love how oranges and chocolate taste together).
This super-rich, sugar-free, and dairy-free hot chocolate is a healthy winter beverage you can drink and share with your family without guilt.
RECIPE: Sugar-Free Chocolate Caliente
Yields 2 cups
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients
- 2 cups almond milk
- 1/4 cup unsweetened chocolate, chopped
- 1 cinnamon stick
- 4 whole cloves
- Pinch of ground nutmeg
- 1/4 teaspoon orange peel, grated
- 1/2 teaspoon vanilla extract
- 6 Medjool dates, pitted
- 1/4 cup freshly squeezed orange juice (optional)
- Raw honey or maple syrup (optional)
Directions
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Combine all the ingredients (except the dates, orange juice, and honey or maple syrup, if using) in a pan over medium heat. Beat with a whisk until the chocolate has completely melted and you have a smooth, brown liquid.
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Bring to a boil, turn the heat to low, and simmer for five minutes, stirring.
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Turn off the heat, and let the spices steep for 10 minutes (or longer, if you wish).
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Strain the hot chocolate into a blender to remove the whole cloves, and process at high speed with the dates and orange juice (if using) until the mixture is completely smooth. Be very careful when you do this if the liquid is still hot, as it could splash and you could burn yourself. Cover the top of the blender with a kitchen towel, press with your hand to make sure it stays closed, and start processing immediately; go from low to high speed when you start, and then from high to low when you finish. Wait a few seconds, and then open carefully.
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Taste for sweetness, and if desired add more dates, or a little raw honey or maple syrup.
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Transfer back to the pan and heat again. Serve.
