Simple Hot Chocolate

Growing up drinking baby cinos instead of coffee, hot chocolates became my favourite drink.

When raw cacao powder hit the shelves followed with education on it’s wonderful heart benefits and over health, hot chocolates were able to be made guilt-free and transformed into a nutrient-rich drink.

The key ingredient in this hot chocolate recipe is raw cacao powder. It has a range of nutrients such as magnesium, iron and is rich in flavanols that have been shown to protect and support the heart’s function and cardiovascular system. When combined with a sweetener such as raw, unprocessed honey, the raw cacao forms into a full-bodied chocolate flavour. The soy milk is the base of this drink and provides a creamy texture and when blended, forms a nice froth on top.

I am not surprised that the Incas considered cacao as food for the Gods and that the Aztecs traded cacao beans as their currency.

I hope you enjoy this healthy hot chocolate drink as much as I do.

Cacao properties

Is a high source of Magnesium, which has diverse range of roles in the body in cellular, brain and nerve function (Weaver, 2021).

Is rich in polyphenols such as flavanols like catechin and epi-catechin that exert cardio-protective functions (Yamazaki et al., 2008).

Contains theobromine and some caffeine which stimulate the nervous system and can provide alertness (Mitchell e al., 2011).

Contains zinc, iron, calcium, copper and manganese.

The flavanols in cacao is well recognised for its benefits on the heart and cardiovascular system.

Studies show it can:

Reduce blood pressure

One possible way is that the flavonoids increase the bioavailability of nitric oxide which has a role in dilating blood vessels. For a summary of animal and human studies showing various forms of cacao preparations and its effect on those with hypertension, you can find it in the epidemiological data compiled here (Corti et al., 2009). It is important to consider an individuals sensitivity to cacao. Given that cacao contains theobromine and caffeine, it can overstimulate the nervous system and may cause the opposite effect to those who are sensitive.

Improve vascular function

The flavanol- epi-catechin has been identified to improve vascular function, reduce platelet reactivity, exert anti-inflammatory actions and improve insulin sensitivity (Grassi et al., 2013; Flammer et al., 2007). These processes are all important to regulate blood pressure, keep blood vessels healthy and support the overall functions of the cardiovascular system (Zięba et al., 2019; Corti et al., 2009; Flammer et al., 2007).

Helps maintain healthy cholesterol

The flavanols in cacao exert strong antioxidant activity (Katz et al., 2011). It may help prevent the oxidation of low-density-lipoprotein (LDL- the ‘bad cholesterol’) which would be problematic if out of balance that would cause damage to the blood vessels, inflammation and increase risk of the development of atherosclerosis (Albertini et al., 2002; Esterbauer et al., 1993). In addition, it has been suggested that consumption of cocoa 20-40g/d at least twice a week can increase high density lipoprotein activity (HDL- the ‘good cholesterol’) and the clearance of unhealthy cholesterol thereby reducing the risk of of the hardening arteries and cardiovascular diseases (Santos & Macedo, 2018).

The overall summary is that cacao has many wonderful properties for the heart!

Healthy, Dairy-free Hot Chocolate Recipe

I hope you enjoy this hot chocolate recipe as much as I do. Pop a DM in the IG- bloombycherie if you do!

First year of Naturopathy done ✅ What doesn’t get air time and where the real work was done: Navigating through tough convos with family on my decision to study at 29. If you’re Asian you can probs relate. Sacrificing and being resp
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References

Cherie Ha