I think I am in love!  This frothy, creamy, and decadent hot chocolate recipe has been my absolute go-to for keeping my sweet tooth under control this holiday season.  It is Ayurvedically-inspired, using coconut water and dates as a sweetener, raw, antioxidant-rich cacao, and, of course, plenty of warming winter spices. 

This healthy hot chocolate recipe is made with whole milk, although a homemade almond milk works well too!  If you want to keep it simple and use a store-bought almond milk, it is worth the money to buy a healthier option, such as MALK, which has only four real food ingredients.  If you are able to use dairy milk, once again, make sure to use a high-quality, organic, non-homogenized, whole milk.  For you lucky ones, find a local dairy farm near you that offers fresh milk!  The better the milk, the healthier and more flavorful the recipe will be!

It is equally important to use fresh, high-quality ingredients for the cacao and spices.  The coconut water should be a raw brand that needs refrigeration, such as my favorite, Harmless Harvest (some of those brands don’t even remotely taste like real coconut water).  The dates should be soft in order to blend well without leaving “chunkies”.  If your dates are hard, make sure to chop them small and steep them a bit longer when warming the milk.

BUT the ultimate, final step for making this recipe so incredibly frothy and delicious is the blending process.  This is essential for transforming this recipe from “pretty good” to “Oh My Gosh – AMAZING!”

Make It Vegan

• Easy!  Simply use homemade almond milk (strain first) or a high-quality, additive-free store-bought almond milk such as MALK.

Make It Kid-Friendly

• Although some kids may like this recipe as is, some may prefer it without the spices.  If your child is used to a more traditional hot chocolate, then simply omit the Breakfast Spices, saffron, and star anise.  It will still be much healthier (and tastier) than any store-bought version!
• Top with a small dapple of whipped cream – they will never know they are drinking a healthy hot chocolate recipe;)

Make It Simple

Although this recipe is fairly simple on its own, you may not have all the ingredients at hand.  Don’t fret, there are plenty of modifications that will still yield healthy, delicious results!

• Omit the star anise or saffron if these are not available.
• If dates or coconut water are not available, you can sweeten with honey or maple syrup to taste (although I prefer the former!).
• If Ayurvedic Breakfast Spices are not available, replace with equal amounts of cinnamon (or better yet, use the suggested spices mentioned in the recipe).
• If a blender is not available, use a tall glass jar (e.g. quart-size Ball jar) and an immersion blender; this will not blend the dates as well, however, so make sure to replace the dates with a little honey. 

The Ultimate Ayurvedic Hot Chocolate Recipe

Click here for a printable copy of this recipe.

• Vata↓, Pitta↓, Kapha↓*
• Makes: 12 oz (double recipe as needed)
• Prep Time: 3 to 5 minutes
• Cook Time: 5 minutes
• Gluten-Free, Vegetarian, Vegan option, no added sugar, Tridoshic

*This recipe is suitable for all dosha types in moderation.  To make it more balancing, follow the doshic recommendations for your specific body type.

Materials

• Small saucepan
• Measuring cups and spoons
• Stirring spoon
• High-speed blender (substitute with an immersion blender if needed)

Ingredients

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• 1 cup whole milk or homemade almond milk (use almond milk for Kapha types)
• ½ cup raw coconut water
• 1 to 2 heaping teaspoons raw cacao (use 1 teaspoon for Vata types)
• ½ to 1 medjool date*, pitted and chopped (replace with 1 teaspoon honey for Kapha types)
• ½ to 1 teaspoon Ayurvedic Breakfast Spices**
• ½ teaspoon vanilla extract
• 1 star anise (optional)
• 3 saffron threads (optional)

*The amount of dates depends on your preferred sweetness; since the coconut water already adds a lovely sweetness, I generally only use ½ of a medium-sized medjool date.

**Replace Ayurvedic Breakfast Spices with ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon turmeric, ⅛ teaspoon cardamom, and a pinch of clove powder. 

Directions

Click here for a printable copy of this recipe.

1. Pour the milk and coconut water into a small saucepan.  Place over medium-low heat.

2. Add in the cacao, chopped date, Breakfast Spices, vanilla extract, star anise (if using), and saffron (if using).  Stir well.

3. Warm over medium-low heat for 5 minutes, uncovered, stirring frequently.  The milk should never get to a bubbling or boiling point.  

NOTE: If you are using star anise, feel free to warm it for a few extra minutes over low heat for a stronger flavor.  Just make sure to stir frequently and avoid overheating.    

4. Remove the star anise (if using).

5. Add the warmed milk to a blender.  Blend on medium speed for 20 to 30 seconds. 

6. Pour in your favorite mug, wrap up in a blanket, sip, and enJOY with friends and family!

Try our Ayurvedic Breakfast Spices!

Try our Masala Chai (with star anise)!

Try our caffeine-free Ayurvedic Spiced Chai!