This Anti Inflammatory vegan cocoa drink has been my winter favorite. I’ve always consumed cocoa in the form of extra dark almost bitter chocolate but never been much of a cocoa drinker. This winter I gave it a try and got hooked on.
The cocoa has numerous of healthy benefits as it is full of antioxidants, fiber, healthy fats and the best taste and smell that improves your mood immediately.
This drink is the perfect combination for warm toast with the baked apricot marmalade.
In the ancient Maya and Aztec civilizations was considered as the “food of the gods” and it was used to treat different healthy issues.
Cocoa can help you lower your blood pressure and the risk of heart disease, help in weight loss, improve your cholesterol levels and bring healthy fiber in your diet.
It’s richness in Magnesium, Potassium, Copper and Manganese makes it great for any anti inflammatory issues and paired up with ginger and turmeric is the best thing it can happen to your body if you feel fatigue, have sore or pulled muscles or you just feel like you are about to get a cold.
Anti inflammatory Cocoa Recipe:
- 1/2 cup of your choice of milk (I use plant based milk milk)
- 1/2 water
- 2 tsp of raw 100% cocoa
- 1 inch of shredded or finely cut fresh ginger root
- 1/2 tsp of Turmeric powder
- 1/4 tsp of Cinnamon
- 1/2 tsp of Maple syrup (*optional)
In a small saucepan bring everything to boil. Your anti inflammatory vegan cocoa drink is ready once it forms a foam and it rises up.
*If you want it more frothy once the foam rise up, remove it from the stove, leave it to set and return it to the stove to rise again. Do this a couple of times and pour it in your favorite mug.