Light & Spicy Cocoa
Earlier this year I ate at The Butcher’s Daughter in Venice Beach for the first time. After hearing from tons of people that I would love the restaurant, I was eager to see if it lived up to the hype. Between the matcha pancakes, the egg sandwich, and the acai bowl, everything was delicious. But my favorite thing I tried? The Mexican Cacao Elixir made with raw cacao, cayenne, almond milk, reishi, and maple. The drink was both sweet and spicy, and tasted better than any hot chocolate I had ever tasted.
Whenever I told others about my visit to The Butcher’s Daughter, I always told them to order the Elixir. I couldn’t wait myself to go back and try it once more. But as the fall turned into winter and it got progressively colder (well, colder for California…), I wondered why I couldn’t make the Elixir myself. I knew all the ingredients and figured I should give it a try!
I modified the recipe to what ingredients I had on hand, making it my own and customizing the sweetness by my own preference (meaning a bit less sweet than the restaurant’s). I loved the simplicity of the recipe and it has yet to fail in warming me up on a cold winter’s day.
So make it, customize it, and sit around a fire with your friends and family drinking my Light & Spicy Cocoa to warm up!
Makes 1 cup of Cocoa
- 1 cup unsweetened coconut milk (or any non-dairy milk), separated into ¼ and ¾ cup
- 1 tsp pure, unsweetened cocoa powder
- ¼ cup boiling water
- ¼ tsp pure maple syrup
- Pinch Cayenne Pepper
- Pinch Cinnamon
Bring ¾ cup of coconut milk to a boil on the stove. As the milk is heating up, pour the remaining ¼ cup of coconut milk into your mug with the cocoa powder. Whisk the mixture together thoroughly until no clumps of powder remain. Then, pour in the ¼ cup of boiling water and maple syrup and whisk again. Once the coconut milk on the stove has come to a boil, pour it into the mug and whisk in. Then, top with the pinch of cayenne and cinnamon.