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Super Creamy Non-Dairy Hot Chocolate

Now you no longer have to feel guilty about that cup of hot chocolate you have science on your side not only is hot chocolate yummy it is good for you too.

Here’s how:

1. According to a study conducted at Cornell University, the antioxidant concentration in hot cocoa is almost twice as strong as red wine. Cocoa’s concentration was two to three times stronger than that of green tea and four to five times stronger than that of black tea.
2. Professor Chang Yong Lee, the leader of the Cornell study, added that the “hot” in “hot chocolate” is important as well. More antioxidants are released when it’s heated up.
3. A cup of hot cocoa contains 611 milligrams of the phenolic compound gallic acid equivalents (GAE) and 564 milligrams of the flavonoid epicatechin equivalents (ECE). The antioxidant gallic acid is used to treat internal hemorrhages, albuminuria (the presence of albumin in the urine, which can indicate kidney disease) and diabetes.
4. The flavonoids help your body process nitric oxide, which is why hot cocoa can improve blood flow, help lower your blood pressure and improve heart health.

Super Creamy Non-Dairy Hot Chocolate


• 2 tablespoons of raw honey
• ¼ cup high-quality cocao powder
• 2 teaspoons arrowroot starch
• Pinch of sea salt
• 4 cups unsweetened almond milk or coconut milk
• 1 teaspoon vanilla extract
• 1 drop of peppermint oil (optional)


1. Whisk together the sugar, cocoa powder, starch, and salt in a small bowl or measuring cup.
2. Heat the milk and vanilla in a medium-sized saucepan over medium heat until steaming.
3. Add a couple tablespoons of the hot milk to the cocoa mixture and whisk until smooth. This will help you avoid clumps of cocoa in your hot chocolate.
4. Pour the cocoa mixture into the milk pan, and bring to a boil for 5 minutes. It will thicken slightly in this time. Remove from heat, and let sit for 5-10 minutes so it lowers to a drinkable temperature.